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Lair American Ale No. 497

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liters

American Ale

American Ale

Original Gravity (°P):

10.00

Batch Size (L):

18.9

Final Gravity (°P):

2.82

Boil Volume (L):

11.4

Strength (% ABV):

3.81

Time (weeks):

5

Color (EBC):

55

Bitterness (IBU):

23

Calories (kCal/355ml):

548


Recipe Description:

This recipe is designed to make a low strength American Ale that is dark amber in color. Fermentables include Dextrin Malt, Chocolate Malt, and Flaked Wheat. It uses North American hops dosed for hop-malt balance, with additions for bittering and flavor. The American Ale yeast ferments dry and finishes soft, smooth, and clean.


INGREDIENTS

Fermentables :

1.81 kg of Extra Light Dry Malt Extract

0.45 kg of Dextrin Malt

0.11 kg of Chocolate Malt

0.11 kg Flaked Wheat

Hops :

North American (Mount Hood, Cascade - 5.75 % AA, pellet)

35 g for 60 min. (bittering)

57 g for 15 min. (flavor)

Yeast :

Wyeast 1056 American 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 hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 7 days at 18 °C.

Secondary Fermentation - 10 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.