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Old Strong Ale

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Old Strong Ale

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Beer Style: English Old Ale/Strong Ale 
Recipe Type: partial mash
Yield: 5 gallons


Adapted from 'Old Oddity' from the 'Old Ales' article in the September 2004 BYO magazine / website. The pale malt LME was substituted with sorghum syrup; the DME was substituted with corn sugar / dextrose; and the liquid London Ale yeast was substituted with SafAle S-04 dry yeast. There were equivalent malts for the mash / steep, but the grain bill was increased by 25%. Otherwise this recipe is fairly straight forward. The SRM is about half of the original recipe.


  • 6.6 LBS Sorghum Syrup
  • 1 LB Corn Sugar / Dextrose
  • 1.25 LBS Crystal Millet Malt or 1.75 LBS Crystal Rice Malt
  • 0.3 LB Chocolate Millet Malt
  • 2 OZ Fuggle Hops
  • SafAle S-04 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.012
Alcohol by Vol: 5.5%
Color SRM: 9.6
Bitterness IBU: 30.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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Steep milled malt along with amylase enzyme in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.

Pitch LME or syrup and corn sugar, allow to achieve hot break, and maintain rolling boil.

1.5 OZ Fuggle Hops @ 60 min
0.5 OZ Fuggle Hops @ 15 min

SafAle S-04 Yeast

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