Old Scratch Ale

Product: 90-15242-00

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PROFILE:

The story goes that an early taster of this beer style called it a "real devil," so brewers often name their Belgian Golden Strong Ale accordingly. A rich glass of Old Scratch will have subtle but noticeable bittering hops; a clean, golden, malt backbone; and fruity esters with spicy phenols. Dry hopping lends a fine, spicy, hop aroma. This one's got a dry finish, with Booster substituting for more traditional Belgian candi sugar. Strong and not too boozy, Old Scratch will need some conditioning time in the bottles to mellow out.

FOR FANS OF:

Delirium Tremens - Huyghe Brewery
Duvel Belgian Golden Ale - Brouwerij Duvel Moortgat NV
Lucifer - Brouwerij Het Anker

RECIPE INCLUDES:

  • 2 Cans Canadian Blonde Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lid of Brewing Extract. You won’t be using these.)
  • 1 Packet Safbrew T-58 Dry Ale Yeast
  • 2 Packets Booster
  • 2 Packets Saaz Pellet Hops (1/2 oz.)
  • 2 Muslin Hop Sacks
  • 1 Packet No-Rinse Cleanser

Additional Information


  • OG: 1.078 (approx.) -- FG: 1.013 (approx.)
  • Flavor: Malty
  • ABV (alc/vol): 8.4%
  • SRM (Color): 4
  • IBU (Bitterness): 29
  • BJCP Style: 25. Strong Belgian Ale - 25C Belgian Golden Strong Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 6 - 8 Weeks = 3 Months

Click here for printable instructions.

Old Scratch Ale Instructions

RECIPE INCLUDES:

  • 2 Cans Canadian Blonde Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lid of Brewing Extract. You won’t be using these.)
  • 1 Packet Safbrew T-58 Dry Ale Yeast
  • 2 Packets Booster
  • 2 Packets Saaz Pellet Hops (1/2 oz.)
  • 2 Muslin Hop Sacks
  • 1 Packet No-Rinse Cleanser

Additional Information


  • OG: 1.078 (approx.) -- FG: 1.013 (approx.)
  • Flavor: Malty
  • ABV (alc/vol): 8.4%
  • SRM (Color): 4
  • IBU (Bitterness): 29
  • BJCP Style: 25. Strong Belgian Ale - 25C Belgian Golden Strong Ale

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 6 - 8 Weeks = 3 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Remove the yeast packet from under the lids of the cans of Brewing Extract (they’re not needed for this recipe) and then place the unopened cans in hot tap water.
    2. Place one of the packs of pellet hops into the hop sack tying it closed, then trim away excess material.
    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Before heating the water, add and mix in both bags of Booster. Bring water to a boil, add in hop sack, then remove from heat.
    4. Open both cans of Brewing Extract, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    5. Fill keg with cold tap water to the #1 mark on the back.
    6. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk. 
    7. Sprinkle ONLY the Safale T-58 yeast packet into the keg, and screw on the lid. Do not stir.
    8. Put your keg in a location with a consistent temperature between 59° and 68° F (15°-20° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    9. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.
    10. 5 days before bottling, boil remaining hop sack for 30 seconds to sanitize, put remaining hops in sack, tie off, and add to fermenter.
    11. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

Flavor Profile

malty-recipesFlavor Profile
Alcohol by volume: 8.4%
SRM (color): 4
IBU (Bitterness): 29