Lair Specialty Beer No. 137

Specialty Beer

Original Gravity (°P):

15.91

Batch Size (L):

18.9

Final Gravity (°P):

4.58

Boil Volume (L):

11.4

Strength (% ABV):

6.17

Time (weeks):

6

Color (EBC):

57

Bitterness (IBU):

19

Calories (kCal/355ml):

908

Recipe Description:

This recipe is designed to make a strong Specialty Beer that is dark amber in color. Fermentables include Dextrin Malt, Special B Malt, Flaked Oats, and Brown Sugar. 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 :

2.95 kg of Extra Light Dry Malt Extract

0.45 kg of Dextrin Malt

0.23 kg of Special B Malt

0.34 kg Flaked Oats

0.11 kg of Brown Sugar

Hops :

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

43 g for 60 min. (bittering)

43 g for 15 min. (flavor)

14 g for 5 min. (aroma)

Yeast :

Wyeast 1098 British Ale - 1 packet

Water :

20.8 L

METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Brown Sugar at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 18 °C.

Secondary Fermentation - 14 days at 18 °C.

Filtering:

Do not filter.

Bottle Priming:

177 mL of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 355 mL size are needed.

Bottle Conditioning:

14 days at 18 °C.

Serving Temperature:

13 - 16 °C.