Brewer's Lair - Fine Beer and Brewing
metric   english   print format  
Recipes

Design Beer

Brewhouse

Make Beer

Beer Basics

Know Beer

Lounge

Enjoy Beer

Directory

Find Beer

About Us

Promote Beer

Enjoy the beer that you deserve.

Recipes

Abbey Ale
Amber Lager
American Ale
Belgian and French Ale
Bock
Dark Lager
English Ale
German Ale
Lambic
Pale Lager
Pilsener
Porter
Scottish and Irish Ale
Specialty Beers
Stout
Strong Ale and Barleywine
Wheat Beer

Lair Specialty Beer No. 164

To scale recipe, enter new target batch size:

liters

Specialty Beer

Specialty Beer

Original Gravity (°P):

22.44

Batch Size (L):

18.9

Final Gravity (°P):

6.57

Boil Volume (L):

11.4

Strength (% ABV):

8.93

Time (weeks):

8

Color (EBC):

52

Bitterness (IBU):

17

Calories (kCal/355ml):

1322


Recipe Description:

This recipe is designed to make a very strong Specialty Beer that is dark amber in color. Fermentables include Crystal Malt 40 L, 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 :

4.31 kg of Extra Light Dry Malt Extract

0.79 kg of Crystal Malt 40 L

0.45 kg Flaked Oats

0.23 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 - 2 packets or starter

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 - 14 days at 18 °C.

Secondary Fermentation - 30 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.