Lair English Ale No. 257

English Ale

Original Gravity (SG):

1.030

Batch Size (gal):

5.0

Final Gravity (SG):

1.008

Boil Volume (gal):

3.0

Strength (% ABW):

2.26

Time (weeks):

4

Color (SRM):

25

Bitterness (IBU):

24

Calories (Cals/12oz):

98

Recipe Description:

This recipe is designed to make a low strength English Ale that is dark amber in color. Fermentables include Dextrin Malt, Roast Barley, and Flaked Oats. 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 :

3 lbs of Extra Light Dry Malt Extract

0.75 lbs of Dextrin Malt

0.25 lbs of Roast Barley

0.25 lbs Flaked Oats

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

2.25 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 hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 5 days at 65 °F.

Secondary Fermentation - 10 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:

55 - 60 °F.