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Cambridge BURLEY
American Barleywine • All Grain • 10 gal
January 31, 2002 pm 03:13pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 28 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 6 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 6 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 3 oz
Cascade - 5.5 AA% pellets; boiled 75 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
Willamette - 5.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Dry hop with 4 oz cascade, 4 oz willamette and 3 oz kent goldings in secondary for about 5 days.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.109 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.028 | 1.016 - 1.030 | |
| Color: | 20.0 SRM | 10 - 19 | |
| Alcohol: | 10.8% ABV | 8% - 12% | |
| Bitterness: | 61.2 IBU | 50 - 120 | |
Discussion
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