The second beer to go into my 15 gallon Dad’s Hat rye whiskey barrel will be an old ale brewed with black treacle.

Old ale is a wide ranging style. For this version we’re shooting for ~7% abv (before barrel aging), complexity from black treacle, and not too much residual sugar. I’m hoping this all plays nicely with the gentle contribution from a barrel that’s already held imperial stout for a while.

The inspiration for the recipe comes from a Beer and Brewing article on old ale.