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gal
English Ale
Original Gravity (SG):
1.054
Batch Size (gal):
5.0
Final Gravity (SG):
1.015
Boil Volume (gal):
3.0
Strength (% ABW):
4.13
Time (weeks):
6
Color (SRM):
15
Bitterness (IBU):
44
Calories (Cals/12oz):
181
Recipe Description:
This recipe is designed to make a moderately strong English Ale that is pale amber in color. Fermentables include Dextrin Malt, Special B Malt, and Maple Syrup. It uses English hops dosed for strong hop presence, with additions for bittering only. The English Ale yeast ferments crisp and dry, with some fruitiness.
Fermentables :
5.5 lbs of Extra Light Dry Malt Extract
1.25 lbs of Dextrin Malt
0.25 lbs of Special B Malt
0.75 lbs of Maple Syrup
Hops :
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
4.5 oz for 60 min. (bittering)
Yeast :
Wyeast 1098 British Ale - 1 packet
Water :
5.5 gal
Brewing:
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 Maple Syrup at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Fermentation:
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Filtering:
Do not filter.
Bottle Priming:
0.25 cup of Extra Light Dry Malt Extract for low carbonation.
Bottling
A total of 53 bottles of 12 oz size are needed.
Bottle Conditioning:
14 days at 65 °F.
Serving Temperature:
50 - 55 °F.
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