Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a low strength English Ale that is very dark amber in color. Fermentables include Dextrin Malt and Black Malt. It uses English hops dosed for strong hop presence, with additions for bittering, flavor, and aroma. The English Ale yeast ferments crisp and dry, with some fruitiness.
3 lbs of Extra Light Dry Malt Extract
1 lbs of Dextrin Malt
0.25 lbs of Black Malt
English (Fuggles, East Kent Golding - 4.75 % AA, pellet)
1.75 oz for 60 min. (bittering)
1.75 oz for 15 min. (flavor)
0.75 oz for 5 min. (aroma)
Wyeast 1098 British 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 hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 5 days at 65 °F.
Secondary Fermentation - 10 days at 65 °F.
Do not filter.
0.25 cup of Extra Light Dry Malt Extract for low carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
55 - 60 °F.
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