Strong Ale and Barleywine
Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a strong Strong Ale and Barleywine that is pale amber in color. Fermentables include Dextrin Malt, Flaked Maize, and Molasses. It uses North American hops dosed for hop-malt balance, with additions for bittering only. The American Ale yeast ferments dry and finishes soft, smooth, and clean.
7.5 lbs of Extra Light Dry Malt Extract
1.5 lbs of Dextrin Malt
0.75 lbs Flaked Maize
0.5 lbs of Molasses
North American (Mount Hood, Cascade - 5.75 % AA, pellet)
3.25 oz for 60 min. (bittering)
Wyeast 1056 American 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 Molasses at start of boil.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 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.
50 - 55 °F.
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