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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 only. The English Ale yeast ferments crisp and dry, with some fruitiness.
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
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
92 g for 60 min. (bittering)
Wyeast 1098 British Ale - 2 packets or starter
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.
Primary Fermentation - 14 days at 18 °C.
Secondary Fermentation - 30 days at 18 °C.
Do not filter.
177 mL of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 355 mL size are needed.
14 days at 18 °C.
13 - 16 °C.
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