How To Brew Old Ale: Channeling the Deep, Mature Magic Roots of Historical Brews

Old Ale can go by many different names; sometimes called winter warmer, stock ale, and even “keeping” ale (which is new to me).

There are Old ales that might like to refer to themselves as barleywines even. No matter what you call it, Old ale is a complex style that deserves our attention.

As famous beer writer Michael Jackson once said of Old Ale, “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night.”

The Complexity of Old Ales

A typical English beer drinker before the Industrial Revolution had a connection with Old ale. It’s a style that is stored in oak for a year or more.

It has an astringent character from the tannins in the wood and being exposed to bacteria such as lactobacillus.

Add in some oxidation and occasionally some brettanomyces and in the end you have a tart beer that is rather funky with complex flavors that may take time to develop and acquire a taste for this style of beer. 

Blending

Time went on and new technologies and conditions for beer improved. Even though fresh beers were consistently being produced, the desire for the taste of old ale stuck.

Brewers would age a portion of the beer in wood and blend with fresh beer to add complexity to their batches.

Any of the aged beer that was not blended was packaged and sold off as old ale. This tradition stuck and the style became known as a relatively strong beer with a malt-heavy backbone. In Britain today, there are two types of Old ales in pubs.

There are some that are weaker draught ones at around 4.5% and stronger ones that are ranging from 6-8% or more. 

Style Profile for Old Ale

Appearance

Due to the nature of this style’s brewing process, its characteristics are wide-ranging. Aging and oxidation can significantly darken the color of the beer. Color ranges from light amber to dark reddish-brown.

Beer can be quite clear, but opaque of aged. The head should be cream to light tan in color and will be mostly small and quick to dissipate. 

Aroma

The aroma is malty, sweet with hints of fruity esters. Dried caramel, nut, toffee, alcohol, and molasses are all common to the style.

Oxidation notes may be present. Aging will eliminate all or much of the hop aroma.  

Flavor

The taste of this beer should be the malt complexity. Molasses-like, nutty, and caramel-like complexities really shine. Fruit esters may also be present and take on a vinous quality.

Chocolate and roasty characters may be present, but should be low. Alcohol is noticeable but not overwhelming. 

Mouthfeel

Low to mid carbonation, depending on the age of the beer. It can be rather heavy on the palate, almost chewy. Alcohol warmth should be noticable. 

Food Pairing

When it comes to pairing an Old ale with food, honey-baked ham, pork chops, Porterhouse steak, roasted lamb are places to start. Also, Shepherd’s Pie and bread pudding can pair nicely here. 

Tips for Brewing your own Old Ale

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Maris Otter is a solid choice. As specialty malts go, start off with darker crystal malts, keep at around 10-20% of the grist. This will add some mouthfeel and maltiness.

A small amount of roast and chocolate malt can be added for color and complexity; show restraint when adding these.

Adjuncts such as molasses, dark sugar, maze, and flaked barley are all common for the style. If adding these adjuncts, keep it below 10% of the total grain bill. 

Hops

English hops such as Fuggles, should be considered when brewing an Old ale. The hops will be used for bittering and then also a later addition should be added for aroma. 

Yeast

London Ale Wyeast #1082 and Ringwood Ale Wyeast #1187 would be good choices. Also, look for yeast that produce interesting fruity esters to pair well with the style. Follow the temperature recommendations with any yeast that you pick. 

Old Ale the By the Numbers

• Color Range: 10 – 22 SRM
• Original Gravity: 1.060 – 1.090 OG
• Final Gravity: 1.015 – 1.022 FG
• IBU Range: 30 – 60
• ABV Range: 6.0 – 9.0%

Old Ale Recipe

Grain

• 83%          11 lbs       Maris Otter      
•   6 %          12 oz        Crystal 45      
•   2 %           4 oz         Special Roast
•   2 %           3 oz         Black Patent Malt
•   7 %           1 lb          Candi Syrup D-90

Hops

•   2 oz         Fuggles – Boil 60 min
•   1 oz          Fuggles  – Boil 10 min

Yeast

• 1.0 pkg   London Ale Yeast Wyeast Labs #1028

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

How to Make Ale Using the Old Ale Recipe Provided?

In the given Old Ale recipe, the process of making ale begins with gathering the necessary ingredients and equipment.

The primary steps involve mashing the grains to extract sugars, boiling the mash with hops to add bitterness and aroma, and then fermenting the mixture with yeast to produce alcohol. The Old Ale recipe emphasizes on a longer fermentation period and a higher alcohol content, which are characteristic of Old English Ales.

The process might also include aging the ale for several months to enhance its flavors, resembling the traditional Old Ale beer making method.

What Distinguishes Old Ale from Other Types of Ale in Terms of Recipe and Taste?

Old Ale is known for its richer, maltier flavor and higher alcohol content compared to other ales. The Old Ale recipe provided focuses on creating a brew with a deep amber to dark brown color, a good balance of malt sweetness and hop bitterness, and a noticeable alcohol warmth.

The use of specific grains, hops, and a longer aging process are what set Old Ale apart, embodying the characteristics of traditional Old English Ale.

What are the Key Ingredients in the Old Ale Recipe for Making Ale?

The key ingredients in the Old Ale recipe typically include a variety of malts such as Maris Otter, Crystal, and Chocolate malts, which contribute to the color, flavor, and sugar content of the brew.

Hops like East Kent Goldings are often used for a balanced bitterness and a mild spicy aroma.

Yeast, particularly a strain suitable for higher alcohol brews, is crucial for fermentation. Some recipes may also include adjuncts like molasses or treacle to add complexity to the flavor profile.

How does the Aging Process Impact the Flavor and Quality of Old Ale Beer?

The aging process is significant in Old Ale production. It allows the flavors to meld and mature, often resulting in a smoother, more complex taste profile.

Over time, the ale may develop notes of dark fruit, toffee, and molasses, with a reduction in hop bitterness. Aging can also help in mellowing the alcohol warmth, making the Old Ale more enjoyable and closer to the traditional English Olde Ale characteristics.

Are there Any Variations in Old Ale Recipes and How do They Affect the Final Brew?

Yes, there are variations in Old Ale recipes. Some may incorporate different types of malts, hops, or adjuncts, and the proportions of these ingredients can greatly affect the color, flavor, and alcohol content of the final brew.

Experimenting with the aging time or adding wood chips for a barrel-aged effect are other ways to tweak the Old Ale recipe. Each variation provides a unique take on the classic Old Ale, catering to the individual brewer’s preferences and the desired characteristics of the ale.