Brewer's Lair - Fine Beer and Brewing
metric   english   print format  
Recipes

Design Beer

Brewhouse

Make Beer

Beer Basics

Know Beer

Lounge

Enjoy Beer

Directory

Find Beer

About Us

Promote Beer

Enjoy the beer that you deserve.

Recipes

Abbey Ale
Amber Lager
American Ale
Belgian and French Ale
Bock
Dark Lager
English Ale
German Ale
Lambic
Pale Lager
Pilsener
Porter
Scottish and Irish Ale
Specialty Beers
Stout
Strong Ale and Barleywine
Wheat Beer

Lair Strong Ale and Barleywine No. 23

To scale recipe, enter new target batch size:

liters

Strong Ale and Barleywine

Strong Ale and Barleywine

Original Gravity (°P):

18.20

Batch Size (L):

18.9

Final Gravity (°P):

5.08

Boil Volume (L):

11.4

Strength (% ABV):

7.22

Time (weeks):

6

Color (EBC):

30

Bitterness (IBU):

36

Calories (kCal/355ml):

1046


Recipe Description:

This recipe is designed to make a strong Strong Ale and Barleywine that is pale amber in color. Fermentables include Victory Malt, Flaked Wheat, and Honey. 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.


INGREDIENTS

Fermentables :

3.40 kg of Extra Light Dry Malt Extract

0.68 kg of Victory Malt

0.34 kg Flaked Wheat

0.23 kg of Honey

Hops :

North American (Mount Hood, Cascade - 5.75 % AA, pellet)

92 g for 60 min. (bittering)

Yeast :

Wyeast 1056 American Ale - 1 packet

Water :

20.8 L


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 66 °C for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Honey at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 18 °C.

Secondary Fermentation - 14 days at 18 °C.

Filtering:

Do not filter.

Bottle Priming:

59 mL of Extra Light Dry Malt Extract for low carbonation.

Bottling

A total of 53 bottles of 355 mL size are needed.

Bottle Conditioning:

14 days at 18 °C.

Serving Temperature:

10 - 13 °C.