Gale's Prize Old Ale

[russt1969]

Hi all,
I'm looking to do this :-
23ltrs
2hr Mash
2hr Boil
Est OG1094

7000g Pale Malt
50g Black Malt
145g Wheat Flour

2450g Malt Extract
33g Goldings (full boil)
95g Fuggles (full boil)
40g Goldings (flame out)

Only trouble is where can I get the Wheat Flour. I'm guessing its not the normal gear you get from Asda's!!!!!
If no idea can I change it for something else?

Ta
Russ

[russt1969]

Cheers Daab.
After reading that I think I'll leave it out.
Russ

[booldawg]

Is that liquid or dry malt extract?

[russt1969]

2 tins of liquid. Non-diastatic.
Did the same sort of recipe last year in Holden's Old Ale and after 6 months it is so smooth but by god you dont want more than a pint...... A week!!

[booldawg]

Despite Gales being my local brewery I've never tried that beer. I wonder if Fullers still brew it since taking them over.

I'm a barley wine fan anyhow so no doubt will go down a treat; shortly followed by me!

[russt1969]

Why dont these big breweries bugger off and leave the other guys alone. Unless they're closing down that is?? It'll all end up in tears.....
Once watneys red barrel was nice (Well sort of). Then it got taken over and the accountants took charge. Red Barrel turned out shite (definatly)!!!!
I'll do a thread about the Prize Old Ale and post it.

[mashweasel]

I was talking with a chap that worked for Gales and he gave me the following info on the beer. Ive adapted it to 5 gal batch size...

9.0% abv
1090OG
90ebc
~50bu

88% Maris otter
10% invert sugar
2% Black malt

Mash: 154F

60min
4oz Challenger 6.7oz
10min 1oz Fuggle, 4.5
10min - 1oz EKG, 4.75

Boil - 90min

The yeast is very important and needs to be quite fruity so I like the Whitbread strain very much. Ive made this three times and I think the only thing that I would change would be the invert sugar. The color seems a bit light as does the 'dark fruity' so I would try the #2 invert instead of #1.

[russt1969]

Nice one, Cheers Mashweasel
I will have a look at the yeast. All I normally use is s04 or Nottingham. So I'll give something else a bash. If I cant get any whitbread would anything else do? Dried or liquid???

Russ

[mashweasel]

SO4 is the Whitbread 'dry' strain...so there you go!

[tomU]

You may want to consider chucking in some lambic bacteria for the authentic 'gales infection' taste

Had a barrel of the real stuff at last years London Drinker Beer Fest and it was honestly like drinking kriek - actually had to put a label on the cask telling people "yes, its supposed to taste like that!"

[mashweasel]

The guys was also telling me that when Fullers did buy them they left the corked bottles to age upright and the funk really multiplied. I don't think Ive ever opened a bottle with ANY carbonation.

[jeebeel]

Kristen,

Any particular reason that you prefer the Whitbread strain over the Wyeast 1332, which originated at Gales according to your excellent yeast source chart?

A few months ago I used the 1332 in a pale bitter brewed with Golden Promise, a bit of light crystal, Goldings and Challenger and it was great with fine fruity character from the yeast.

[mashweasel]

Its not that I prefer the whitbread its that I think the Gales strain is quite far removed from where it once wasy. That or Gales used multiple strains b/c I can't the get fruit out of the 1332 strain to get anywhere near Gales.

[jeebeel]

So then you find the 1332 to not be sufficiently fruity?