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Lair Specialty Beer No. 10

To scale recipe, enter new target batch size:

gal

Specialty Beer

Specialty Beer

Original Gravity (SG):

1.065

Batch Size (gal):

5.0

Final Gravity (SG):

1.018

Boil Volume (gal):

3.0

Strength (% ABW):

4.97

Time (weeks):

6

Color (SRM):

9

Bitterness (IBU):

12

Calories (Cals/12oz):

217


Recipe Description:

This recipe is designed to make a strong Specialty Beer that is light amber in color. Fermentables include Dextrin Malt and Honey. It uses English hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The English Ale yeast ferments crisp and dry, with some fruitiness.


INGREDIENTS

Fermentables :

6.5 lbs of Extra Light Dry Malt Extract

2 lbs of Dextrin Malt

0.5 lbs of Honey

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

1 oz for 60 min. (bittering)

1 oz for 15 min. (flavor)

0.25 oz for 5 min. (aroma)

Yeast :

Wyeast 1098 British Ale - 1 packet

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Honey at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

50 - 55 °F.