Brewerman BrewBlog > Recipes > Cloud Cover 2006 [Old Ale]

Blog Home BrewBlogs About Reference Calculators

Cloud Cover 2006

Specifics

Style:

Category:	Strong Ale
Number:	19A

An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “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” – Michael Jackson.

Commercial Examples: Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation.

Yield:

5 gallons

Color (SRM/EBC):

20.6/40.6

Bitterness:

88.2 IBU

BU/GU

1.47

Calories:

200 (12 ounces)

ABV:

5.7%

ABW:

4.5%

OG:	1.060
OG (Plato):	14.74° P
FG:	1.017
FG (Plato):	4.33° P
Real Extract:	6.21° P
App. Atten.:	70.6%
Real Atten.:	57.9%

General Information

Method:	Partial Mash
Source:	Eric Spencer

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

4.50 pounds

Pale Liquid Extract

42.9% of grist

4.50 pounds

Total Extract Weight

42.9% of grist

Grains

4.50 pounds

Munich Malt - 10L

42.9% of grist

1.00 pounds

Caramel/Crystal Malt - 60L

9.5% of grist

0.25 pounds

Chocolate Malt

2.4% of grist

0.25 pounds

Special B Malt

2.4% of grist

6.00 pounds

Total Grain Weight

57.1% of grist

Miscellaneous Ingredients (Non-Fermentable)

Irish Moss @ 10 minutes (Clarity)

Yeast Nutrient @ 15 minutes (Fermentation)

Hops

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

12.40% Leaf @ 40 minutes
Type: Bittering
Use: Boil

12.4 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.90% Leaf @ 60 minutes
Type: Bittering and Aroma
Use: Boil

6.9 AAUs

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

12.40% Leaf @ 15 minutes
Type: Bittering
Use: Boil

12.4 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.90% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

6.9 AAUs

1.00 ounces

Goldings, B.C.
5.30% Leaf @ 5 minutes
Type: Aroma
Use: Boil

5.3 AAUs

1.00 ounces

Goldings, B.C.
5.30% Leaf @ 4320 minutes
Type: Aroma
Use: Dry Hop

5.3 AAUs

6.00 ounces

Total Hop Weight

49.2 AAUs

Yeast

Rogue Pacman Ale — Liquid — 0.5

Rogue Pacman Ale — Liquid — 0.5

Fermentation

Primary:	7 days @ 68° F
Secondary:	7 days @ 55° F
Tertiary:	0 days @ 55° F
Age:	28 days @ 52° F

Notes

1. Bring 6 QTs H20 to 171 deg F in pot for oven (1 QT / Gallon)2. Bring oven up to 170 deg F3. Stir in GrainDrop in thermometerLid upPut in oven4. Keep oven at 170 with door part way open for first 10 minutes (170 is min for my oven)Close door, and shut off oven for last 40 minutes5. Bring 9 QTs H20 to 170 deg F in another pot (sparge H20)AFTER MASH DONE6. Placed pasta pot insert (large colander) over brew pot (with cheese cloth) and ladeled in all grain (just held 4.5 lbs)7. Rinse grain with 1.5 QTs per pound of grain.Total time: ~2 hrs8. Added LME and water to get total wort of 6 gallons (allowing for 1 gallon of boil off and 1 gallon sucked into hops)2/25/07 - Transfered to secondaryGrav.: 1.0183/6/07 - Bottling3/4 C corn sugarFinal Grav: 1.017

1. Bring 6 QTs H20 to 171 deg F in pot for oven (1 QT / Gallon)2. Bring oven up to 170 deg F3. Stir in GrainDrop in thermometerLid upPut in oven4. Keep oven at 170 with door part way open for first 10 minutes (170 is min for my oven)Close door, and shut off oven for last 40 minutes5. Bring 9 QTs H20 to 170 deg F in another pot (sparge H20)AFTER MASH DONE6. Placed pasta pot insert (large colander) over brew pot (with cheese cloth) and ladeled in all grain (just held 4.5 lbs)7. Rinse grain with 1.5 QTs per pound of grain.Total time: ~2 hrs8. Added LME and water to get total wort of 6 gallons (allowing for 1 gallon of boil off and 1 gallon sucked into hops)2/25/07 - Transfered to secondaryGrav.: 1.0183/6/07 - Bottling3/4 C corn sugarFinal Grav: 1.017

More Recipes

Butterface IPA - 2007
Butterface IPA - 2008
Butterface IPA - 2009
Cloud Cover 2006
Cloud Cover 2007
Cloud Cover 2007 2
Cloud Cover 2008
Drirish Red
Eric Spencer’s Bitter 2010
Hazy Daze Wit
Pappy Van Wiley
Pike Pale Clone
Pliny The Elder
Red Ass Brown
X Brew IPA 1