Lair English Ale No. 163

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.

INGREDIENTS

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

METHODS

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.