Strong Ale and Barleywine
Batch Size (L):
Boil Volume (L):
This recipe is designed to make a strong Strong Ale and Barleywine that is dark amber in color. Fermentables include Dextrin Malt, Special B Malt, 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.
3.40 kg of Extra Light Dry Malt Extract
0.79 kg of Dextrin Malt
0.23 kg of Special B Malt
0.23 kg of Honey
North American (Mount Hood, Cascade - 5.75 % AA, pellet)
92 g for 60 min. (bittering)
Wyeast 1056 American Ale - 1 packet
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.
Primary Fermentation - 10 days at 18 °C.
Secondary Fermentation - 14 days at 18 °C.
Do not filter.
59 mL of Extra Light Dry Malt Extract for low carbonation.
A total of 53 bottles of 355 mL size are needed.
14 days at 18 °C.
13 - 16 °C.
copyright © 2001 - 2018 Brewer's Lair. All rights reserved.