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Lair Strong Ale and Barleywine No. 180

To scale recipe, enter new target batch size:

liters

Strong Ale and Barleywine

Strong Ale and Barleywine

Original Gravity (°P):

17.97

Batch Size (L):

18.9

Final Gravity (°P):

5.08

Boil Volume (L):

11.4

Strength (% ABV):

7.09

Time (weeks):

6

Color (EBC):

62

Bitterness (IBU):

36

Calories (kCal/355ml):

1038


Recipe Description:

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.


INGREDIENTS

Fermentables :

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

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:

13 - 16 °C.