Briess Recipe Database

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  • English Strong


    A prominent alcohol and malt character, this beer will continue to mature and improve months after bottling.


    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    1.0 lb Chocolate Malt Steep Grain Chocolate Malt
    6.6 lbs CBW® Pilsen Light LME 60 minute boil Liquid Malt Extract
    3.0 lbs CBW® Sparkling Amber DME 60 minute boil Dry Malt Extract
    2.5 oz East Kent Golding Hops (5.0% AAU) 60 minute boil
    1.5 oz East Kent Golding Hops (5.0% AAU) 15 minute boil
    2 packs WLP037 Yorkshire Square Ale YeastWLP820 (plus 1/4 pack for bottle conditioning)/ Fermenter

    Procedures

    1. Steep crushed grains in 5 gallons of water at 160-170°F for 30 minutes
    2. Remove grains and dissolve extract
    3. Bring to boil
    4. Add 2.5oz East Kent Golding hops and boil for 45 minutes
    5. Add 1.5oz East Kent Golding hops and boil remaining 15 minutes
    6. Turn heat off and cool wort to 70°F
    7. Transfer to fermenter
    8. Pitch two packs of WLP037 Yorkshire Square Ale Yeast

    Primary Fermentation: 2-3 weeks at 65-70°F

    Secondary Fermentation: 2-4 Weeks at 34-38°F

    Fermentation Notes: Bottle condition with dissolved priming sugar and 1/4 pack of WLP037 Yorkshire Square Ale Yeast for 2-3 weeks, or force carbonate

    Original Gravity: 1.071

    Final Gravity: 1.018

    Alcohol by Weight:

    Alcohol by Volume: 7.0

    IBU: 45

    Color: 15 SRM

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