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Cardinal Nectar

Cardinal Nectar

American Barleywine • Extract • 5 gal

Robert H. Kump

May 12, 2001 pm 01:13pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 15/16 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1/4 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 12 3/8 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 6 1/4 oz Goldings - 5.0 AA% pellets; boiled 60 min

    Goldings

    Mild. Slightly flowery.

  • 3/4 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 3/8 oz Saaz - 5.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 3/8 oz Pride of Ringwood - 8.5 AA% pellets; boiled 1 min

    Pride of Ringwood

    Moderate.

  • 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.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.114 1.080 - 1.120
Terminal Gravity: 1.029 1.016 - 1.030
Color: 17.0 SRM 10 - 19
Alcohol: 11.3% ABV 8% - 12%
Bitterness: 80.2 IBU 50 - 120

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