Style: Old Ale

• 78% Pale
• 7% Crystal
• 6% Toast

% of total grain weight across all recipes · sums to ~100%

• 92% Pale (84%)
• 79% Crystal (8%)
• 58% Roast (2%)
• 47% Toast (9%)

% of Old Ale recipes using each malt category (addition % in brackets)

• 31% Fuggle
• 31% East Kent Goldings
• 10% Northern Brewer
• 10% Challenger
• 9% Willamette
• 8% Cascade
• 8% Magnum
• 7% Chinook
• 5% Nugget
• 5% Styrian Golding

% of Old Ale recipes using each hop

dated Old Ale recipes with at least one dry-hop addition

• 22% Chocolate Malt
• 16% Pale Malt, Maris Otter
• 13% Caramel/Crystal Malt - 60L
• 12% Pale Malt (2 Row) US
• 9% Caramel/Crystal Malt -120L
• 8% Caramel/Crystal Malt - 80L
• 7% Black (Patent) Malt
• 7% United Kingdom - Maris Otter Pale
• 6% Oats, Flaked
• 6% Special B Malt

Colour = malt category · bar = % of recipes

• 9% SafAle English Ale (S-04) Fermentis
• 8% Nottingham Lallemand
• 6% Safale American (US-05) Fermentis
• 5% English Ale (WLP002) White Labs
• 4% London Ale Yeast (1028) Wyeast Labs
• 3% British Ale (WLP005) White Labs
• 3% Dry English Ale (WLP007) White Labs
• 3% London ESB Ale (1968) Wyeast Labs
• 3% London Ale (WLP013) White Labs
• 3% American Ale (1056) Wyeast Labs

% of Old Ale recipes using each strain

• 79% Single Infusion
• 21% Step Mash
• 0% Decoction

% of Old Ale recipes with mash data

• 80 ppm Ca²⁺
• 5 ppm Mg²⁺
• 25 ppm Na⁺
• 60 ppm Cl⁻
• 78 ppm SO₄²⁻
• 185 ppm HCO₃⁻

median across recipes with a declared water profile