Lines on the Map English Strong Ale

Make your yeast starter 2–3 days ahead of time. Mash grains at 150°F (66°C) for 60 minutes, stirring every 10 minutes. (Add boiling water or heat mash tun to maintain temperature after stirring, if needed.) Mash out to 170°F (77°C) and recirculate wort. Collect roughly 6.5 gal. (24.6 L) of wort. Boil for 90 minutes to reduce volume to just over 5 gal. (18.9 L).

For the final hour of the boil, stir in roughly 1 lb. (450 g) of malt extract every 15 minutes. Add the bittering hops for the final 60 minutes of the boil. Stir in cane sugar in final 5 minutes. Add second dose of hops at knockout.

Chill wort to 68°F (20°C) and rack to fermenter. Aerate wort and pitch yeast. Ferment at 70°F (21°C). Avoid letting the fermentation temperature climb. After fermentation is complete, add dry hops. Leave dry hops in contact with the beer for 5 days, then keg or bottle.

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