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Lair English Ale No. 538

To scale recipe, enter new target batch size:

gal

English Ale

English Ale

Original Gravity (SG):

1.030

Batch Size (gal):

5.0

Final Gravity (SG):

1.008

Boil Volume (gal):

3.0

Strength (% ABW):

2.28

Time (weeks):

4

Color (SRM):

30

Bitterness (IBU):

25

Calories (Cals/12oz):

99


Recipe Description:

This recipe is designed to make a low strength English Ale that is very dark amber in color. Fermentables include Crystal Malt 120 L and Special B 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.


INGREDIENTS

Fermentables :

3 lbs of Extra Light Dry Malt Extract

1 lbs of Crystal Malt 120 L

0.25 lbs of Special B Malt

Hops :

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)

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.