Old Ale is one of my favorite types of beer. There are so many good Old Ales and English Barleywines out there and I've enjoyed exploring them over the last few years. I only wish we could get more here in Wisconsin. I found a clone recipe for Fuller's 1845, one of my favorites, and did some slight tweaking. My changes were the addition of 1% chocolate malt, and using East Coast Yeast's Scottish Heavy yeast instead of the obvious WY1968 Fuller's strain, as much as I love that yeast.
I got the idea to brew an Old Ale with the ECY strain a year ago when they first started selling it. Their description sounded perfect. Unfortunately, due to a mislabeled shipping address, it arrived after I had brewed and I never got to use the starter I made. So, when it recently arrived again this year, I put it right to work (after building up a 2L starter, of course!)
brewed on: 11/7/11
IBUs: 40.5 IBUs
mash temp: 156F
11.75 lbs Marris Otter
1.5 lbs Amber Malt
1.5 lbs Crystal 65L (Fawcett)
3 oz Pale Chocolate malt
1 tsp gypsum
Hops (all loose pellets):
60 gm Fuggles @ 5.1% - 60 minutes
50 gm Fuggles @ 5.1% - 15 minutes
ECY Scottish Heavy - 2L starter
I'm debating adding some oak chips I received from Aeppeltreow owner Charles McGonegal that he soaked in his Pommeaux fortified pear dessert wine.