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This recipe is designed to make a strong American Ale that is dark amber in color. Fermentables include Crystal Malt 40 L and Honey. 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.
7 lbs of Extra Light Dry Malt Extract
2 lbs of Crystal Malt 40 L
0.5 lbs of Honey
North American (Mount Hood, Cascade - 5.75 % AA, pellet)
1.25 oz for 60 min. (bittering)
1.25 oz for 15 min. (flavor)
0.5 oz for 5 min. (aroma)
Wyeast 1056 American Ale - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add Honey at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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