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Cathedral Ale

Use standard extract/grain brewing methods for a 60 minute boil of 2.5 gallons. Pitch yeast when wort has cooled below 75 and has been added to enough water to bring vol to 5 gallons.

Brewer: Basement Floor Brewing Co. Email: gary-kuhlmann@uiowa.edu
URL: http://www.ratebeer.com
Beer: Cathedral Ale Style: English Old/Strong Ale
Type: Extract w/grain Size: 5 gallons
Color:
82 HCU (~31 SRM)
Bitterness: 49 IBU
OG: 1.069 FG: 1.013
Alcohol: 7.2% v/v (5.7% w/w)
Grain: 10 oz. British crystal 70-80L
5.75 oz. British chocolate
Steep: Grains steeped in steeping bag for 30 minutes in 1 gal at 160F.
Boil: 60 minutes SG 1.138 2.5 gallons
3.3 lb. Light malt extract
3.3 lb. Dark malt extract
1 lb. Light dry malt extract
5.33 oz. Dark dry malt extract
10 oz. Brown sugar
Hops: 1.5 oz. Cascade (6% AA, 60 min.)
1.5 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Kent Goldings (5% AA, 5 min.)
1 oz. Willamette (5% AA, 5 min.)
Yeast: WLP002 English Ale
Log: Fermentation temps around room temperature, 68-72F. Primary for 6 days, secondary for 2 weeks, bottle conditioned for 3 weeks.
Carbonation: 2.9 oz of corn sugar for a final volume of 4.5 gallons.
Tasting: Bottle after a few days very alcoholic, bitter, but sweet. After 1 1/2 weeks, flavor already mellower, with sweetness coming to front to balance hop bitterness. At two weeks, taste is much like a stout--nice balance of sweetness, malts, and hops, and great alcholic warmth! Will report again after third week--12/20/04.

Recipe posted 11/08/04.