On page 39 of the November 2010 Brew Your Own magazine, see the Phillips Brewery Burley Wine clone - 5 gallons. I'm brewing this all-grain and would like to compare to others brewing the same recipe all-grain or extract w/ grains. Here are the recipes:
ALL-GRAIN:
OG = 1.085
FG = 1.013
IBU = 18 SRM = 25 ABV = 9.2%
16.5 lbs pale malt
1 lb 3 oz crystal malt
3.5 oz chocolate malt
3.5 AAU Cascade hops (90 mins)
(.71 oz of 5% Alpha Acids)
4.4 AAU Cascade hops (10 mins)
(.88 oz of 5% Alpha Acids)
Wyeast 1028 (London Ale) or
White Labs WLP013 (London Ale) yeast
Mash at 156 F for 1 hour and collect enough wort for 90-minute boil. Boil wort for 90 minutes, adding hops at times indicated. Phillips instructs brewers to "Oxygenate the hell out of it." (Indeed, to get the high degree of krausen might be a good thing. Adding yeast nutrients might not be a bad idea either.) Ferment at 70 F.
EXTRACT W/ GRAINS:
OG = 1.085
FG = 1.013
IBU = 18 SRM = 26 ABV = 9.3%
1 lb 3 oz crystal malt
3.5 oz chocolate malt
3.5 lbs Mutons Light DME
6.6 lbs Mutons Light LME (late addition)
3.3 AAU Cascade hops (90 mins)
(.71 oz 5% Alpha Acids)
4.4 AAU Cascade hops (10 mins)
(.88 oz 5% Alpha Acids)
Wyeast 1028 (London Ale) or
White Labs WLP013 (London Ale) yeast
Steep crushed grains at 156 F for 45 mins in 3.3 qts. of liquid. Rinse grains with 3.3 qts. of water at 170 F. Add water to the "grain tea" to make at least 4.0 gallons. Stir in DME and bring wort to a boil. Once boiling, add buttering hops and boil for 90 mins. Add remaining hops at times indicated. Stir LME into wort during the final 5 mins of boil. Cool wort and transfer to fermenter. Top wort up to 5.0 gallons, if needed, and aerate well. Pitch yeast and ferment at 70 F.
So, here is the starting post. I'm hopeful that others will brew the same recipe and share their thoughts, experiences and comments, and trade brews, too!
This should be ready for drinking by 11-11-2011.
Cheers!
ALL-GRAIN:
OG = 1.085
FG = 1.013
IBU = 18 SRM = 25 ABV = 9.2%
16.5 lbs pale malt
1 lb 3 oz crystal malt
3.5 oz chocolate malt
3.5 AAU Cascade hops (90 mins)
(.71 oz of 5% Alpha Acids)
4.4 AAU Cascade hops (10 mins)
(.88 oz of 5% Alpha Acids)
Wyeast 1028 (London Ale) or
White Labs WLP013 (London Ale) yeast
Mash at 156 F for 1 hour and collect enough wort for 90-minute boil. Boil wort for 90 minutes, adding hops at times indicated. Phillips instructs brewers to "Oxygenate the hell out of it." (Indeed, to get the high degree of krausen might be a good thing. Adding yeast nutrients might not be a bad idea either.) Ferment at 70 F.
EXTRACT W/ GRAINS:
OG = 1.085
FG = 1.013
IBU = 18 SRM = 26 ABV = 9.3%
1 lb 3 oz crystal malt
3.5 oz chocolate malt
3.5 lbs Mutons Light DME
6.6 lbs Mutons Light LME (late addition)
3.3 AAU Cascade hops (90 mins)
(.71 oz 5% Alpha Acids)
4.4 AAU Cascade hops (10 mins)
(.88 oz 5% Alpha Acids)
Wyeast 1028 (London Ale) or
White Labs WLP013 (London Ale) yeast
Steep crushed grains at 156 F for 45 mins in 3.3 qts. of liquid. Rinse grains with 3.3 qts. of water at 170 F. Add water to the "grain tea" to make at least 4.0 gallons. Stir in DME and bring wort to a boil. Once boiling, add buttering hops and boil for 90 mins. Add remaining hops at times indicated. Stir LME into wort during the final 5 mins of boil. Cool wort and transfer to fermenter. Top wort up to 5.0 gallons, if needed, and aerate well. Pitch yeast and ferment at 70 F.
So, here is the starting post. I'm hopeful that others will brew the same recipe and share their thoughts, experiences and comments, and trade brews, too!
This should be ready for drinking by 11-11-2011.
Cheers!