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.