Batch Size (L):
Boil Volume (L):
This recipe is designed to make a low strength American Ale that is dark amber in color. Fermentables include Dextrin Malt and Chocolate Malt. It uses North American hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The American Ale yeast ferments dry and finishes soft, smooth, and clean.
1.81 kg of Extra Light Dry Malt Extract
0.57 kg of Dextrin Malt
0.11 kg of Chocolate Malt
North American (Mount Hood, Cascade - 5.75 % AA, pellet)
14 g for 60 min. (bittering)
14 g for 15 min. (flavor)
7 g for 5 min. (aroma)
Wyeast 1056 American Ale - 1 packet
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 hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 7 days at 18 °C.
Secondary Fermentation - 10 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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