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Cathedral Ale
By Gmku

A brown ale, a bitter, or a st

3.3 lbs liquid dark malt extract

3.3 lbs liquid extra light malt extract

1 lb Muntons dried light extract

5 3/4 oz Laaglander dried dark extract


10 oz dark brown sugar


10 oz Crystal 80

5 1/3 oz Breiss chocolate malt


1.5 oz. Cascade 60 min.

1.5 oz. Northern Brewer 60 min.

1 oz. Cascade 30 min.

1 oz. East Kent Goldings 5 min.

1 oz. Willamette 5 min.

YEAST WLP002 English Ale Yeast
1. Steep grains in 1.5 gallons of water, 150 to 160F, for 30 minutes.

2. Rinse grain bags with additional 1 gallon of water, same temperature.

3. Bring this 2.5 gallons to a vigorous boil, then remove from heat to add extracts and brown sugar.

4. Make sure all is dissolved, then return to heat and vigorous boil. At start of boil, begin timing for 60-minute boil and add bittering hops (1.5 oz Cascade and 1.5 oz Northern Brewer).

5. At 30 minutes, add flavor hops (1 oz Cascade).

6. At 55 minutes, add remaining (aroma) hops (1 oz East Kent Goldings and 1 oz Williamette).

7. After 60 minutes, remove from heat and chill to 75F.

8. Add 2 gallons of cold (around 70F) water to fermenter and aerate.

9. Siphon wort into the 2 gallons of cold water in fermenter, and top off to reach 5 gallons. Aerate this volume, take taste and hydrometer test, then add yeast and aerate again before adding airlock.

10. Rack to secondary after fermentation is nearly complete.

11. Condition in secondary 1-2 weeks.

12. Prime for bottling according to taste. (Refer to a priming calculator for best results.) I used 3 oz of corn sugar for 4.5 gallons at beer temperature of 69F, to produce approximately 2.1 volumes of CO2.

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