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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: all-grain
Yield: 5 gallons


Adapted from 'Old Soldier Ale' from the 'Old Ales' article in the September 2004 BYO magazine / website. There were equivalent malts for the mash, and the grain bill was not adjusted. This recipe is fairly straight forward. The SRM is about half of the original recipe. The Chocolate Millet Malt could be increased to add more color, but too much could change the flavor profile.


  • 12 LBS Pale Millet Malt; or 16.8 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
  • 2 LBS Munich Millet Malt
  • 0.5 LB Crystal Millet Malt or 0.7 LB Crystal Rice Malt
  • 2 OZ Chocolate Millet Malt
  • 2.95 OZ Willamette Hops
  • SafAle S-04 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.057
Final Gravity: 1.014
Alcohol by Vol: 5.6%
Color SRM: 7.9
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Note 90 minute boil.

Allow to achieve hot break and maintain rolling boil.

1.45 OZ Willamette Hops @ 90 min
1.50 OZ Willamette Hops @ end of boil

SafAle S-04 Yeast

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