I was just gifted another 3.5 lb. of matsutake mushrooms and I think I’m going to go in the opposite direction if the Golden Shroomy…use an old ale base. That will be a bit more like the wee heavy base I use with chanterelles and I think the funkinees of the matsus will complement the beer (we’ll see huh?). If you;ve brewed an old ale you were really happy with I’d love to see your recipe!
I’ve got my take on Avery Old Jubilation that won me BOS (~380 entries overall) a few years back that I think would work well.
will need to send when I get home however.
I’ve brewed a clone of Third Coast Old Ale. I think BYO had printed the recipe. I can dig it out if you like.
When I hit it, it’s great. When I miss, it’s still good.
I did an old ale with 100% domestic munich that was a favorite of my wife. simple but a huge malt bomb.
I came across a recipe for Old Peculier that supposedly came from the brewer himself. I made a few small adjustments to it, one of which was to include some molasses. The molasses flavor worked very well in the old ale. Next time I brew it I plan on using WY1469, but otherwise I’d leave the malt bill the same.
Title: Molasses Old Ale
Brew Method: BIAB
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.042
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.056
Final Gravity: 1.017
ABV (standard): 5.12%
IBU (tinseth): 29.35
SRM (morey): 22.19
FERMENTABLES:
3.75 lb - United Kingdom - Maris Otter Pale (69%)
8 oz - Lyle’s Golden Syrup (9.2%)
6 oz - Torrified Wheat (6.9%)
3 oz - United Kingdom - Extra Dark Crystal 160L (3.4%)
2 oz - American - Midnight Wheat Malt (2.3%)
0.5 lb - Molasses (9.2%)
HOPS:
0.6 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 29.35
0.75 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 0 min
0.65 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 0 min
MASH GUIDELINES:
- Infusion, Temp: 153 F, Time: 60 min, Amount: 16 qt, Sacc Rest
YEAST:
White Labs - Yorkshire Square Ale Yeast WLP037
Thanks, all! Keep 'em coming!
I think this sounds interesting. You could make a malt bill similar to a Dunkel and use ale yeast.
I just want to say that Bells calls it their Barleywine. BJCP has it as an American Barleywine. It is one of my favorites.
You say tomato, I say tomahto.
For me, it’s not hoppy enough to be an American Barleywine. But IMO the distinctions are fuzzy.
It’s damn tasty what ever you want to call it.
forgot to pull my beersmith file last night, but I recall I got the recipe direct via email from Adam Avery, and the recipe on their website looks exactly like what he sent me years back, so here it is:
[quote]Old Jubilation Ale
OG: 1.074
AE: 1.014
Grist:
Pale 2-Row – 88.3%
Black Malt – 0.7%
Special Roast – 4.7%
Victory – 4.7%
Chocolate Malt – 1.6%
Hops:
60 min 40 IBUs of Bullion (I used Magnum)
20 min 1oz/5 gal of Bullion (I used Mt Hood)
0 min 1oz/5 gal of Bullion (I used Mt Hood)
[/quote]
Mashed at 153. Avery apparently uses Chico in this, but I chose 1028 and fermented at 66df. I also chose to use the traquair house clone technique of boiling down the first gal of runnings to a quart and adding back to the main boil (plus any necessary water to end up with the correct volume, if you weren’t able to collect enough from the sparge).
I secondaried this for a few months before packaging. It aged very, very well. I had bottles 4 years after brewday that were spectacular.
Thanks, Paul!
Gonna have to write that one down
I brewed this in 2007 an was real happy with it. I believe I mailed you a bottle of it, Denny.
Fuller’s Vintage ale clone
OG 1.090, FG 1.020, 38.5 IBUs, 12 SRM
20 lbs. Gambrinus ESB malt
1.75 lbs. Flaked maize
0.5 lbs. Simpsons Extra Dark crystal malt
150°F for 90 min
1 oz. Northern Brewer 6.9% 60 min
4 oz. Progress 4.0% 20 min
WY1968 yeast cake
i like this one
Recipe: Fuller’s 1845
Brewer: Quattlebaum
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.063 SG
Estimated Color: 14.2 SRM
Estimated IBU: 50.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
6 lbs 1.8 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 80.0 %
12.2 oz Amber Malt (27.0 SRM) Grain 2 10.0 %
12.2 oz Crystal, Dark (Simpsons) (80.0 SRM) Grain 3 10.0 %
1.21 oz Goldings, East Kent [5.70 %] - Boil 60.0 Hop 4 35.5 IBUs
1.00 oz Goldings, East Kent [5.70 %] - Boil 15.0 Hop 5 14.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 6 -
Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 7 lbs 10.2 oz
Name Description Step Temperat Step Time
Mash In Add 3.34 gal of water at 162.2 F 148.0 F 60 min
Sparge: Fly sparge with 2.47 gal water at 168.0 F
Notes:
Zymurgy had a recipe for Old Peculier a while back.
I’ve brewed the version of that from Stan Hieronymus’s book a couple of times. It ups the amber to 20%, although I’ve cut it back to 16. I’ve been pretty happy with it.
I’ve just a small taste of 1845, at the end of the Fuller’s brewery tour. I was so taken with it that I had to brew a clone 
They seem to export it to the US, but I haven’t been able to find it.
The 1845 is very nice. Last time we did the tour we had a taste of that, the Bengal Lancer, and the Past Masters XX, which was stunning. That was after all of the usual suspects, so it was a good tour.
Yeah, that had to be a great tour. I’ve had the 1845 a few times - really nice beer.
I had a blast. It’s a bit outside of central London, so I don’t recommend it for first time visitors to the city. I posted some pictures in a thread
https://www.homebrewersassociation.org/forum/index.php?topic=13784
I think I remember seeing those - nice. I’ve gotta get to Europe !