Strong Bitter Recipe - Le Lion

Recipe Info

Recipe Image

Le Lion

by on
Extract
5.25 Gallon(s)
3.5 Gallon(s)
60 min
75%
A clone of the AHA English Pale Ale (https://www.homebrewersassociation.org/recipe/recipe-of-the-week-english-pale-ale/), intended as my first homebrew (along with Le Renard).

Fermentables

77% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
12% - Dry Malt Extract - Light - US
1
44
8
Extract
6% - Crystal 15L - UK
0.5
34
15
Steep
3% - Crystal 90L - UK
0.25
33
90
Steep
3% - Victory Malt - US
0.25
34
25
Steep

Hops

East Kent Goldings
2.5
Pellet
Boil
60 min(s)
4.7
40.4
East Kent Goldings
1
Pellet
Boil
0 min(s)
4.7
0.0

Yeast

White Labs English Ale WLP002
72%

Other Stuff

Irish Moss
1
tbsp
Boil
Honey
3.9
oz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep grains in 1 gallon (3.8 L) of water, heat to 154 °F (68 °C) for 30 minutes.
2.
Strain and sparge with 0.25 gallons (0.95 L) hot water and remove the grains.
3.
Stir in the liquid and the dry malt extract, and top up with water to 3.5 gallons (13.2 L).
4.
Bring to a boil and add the bittering hops. Boil for 45 minutes and add the rehydrated Irish moss. Continue boiling for 15 minutes.
5.
Turn off the heat, and add the second hops.
6.
Cool the wort to 65-70 °F (18-21 °C) then pour into fermenter with enough pre-boiled cool water to make 5.25 gallons (19.9 L).
7.
Aerate and pitch yeast when the temperature drops to 65-70 °F (18-21 °C). Ferment at 68 ?F (20 ?C) for approximately two weeks (or until you have reached final gravity).
8.
Once fermented, rack into secondary. After roughly two weeks, prime with honey and bottle.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Le Lion
Strong Bitter
  • 5.25 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.016 FG
  • 40.4 IBU (tinseth) Bitterness
  • 0.73 BG:GU
  • 9.0° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 187 per 12oz Calories
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