Phillips Brewery’s Burley Wine clone
Phillips Brewery’s Burley Wine clone
(5 gallons/19 L, all-grain) OG = 1.085 (21 °P) FG = 1.013 (3.2 °P) IBU = 18 SRM = 17 ABV = 9.2% Ingredients 16.5 lbs. (7.5 kg) pale malt 1 lb. 3 oz. (538 g) crystal malt 3.5 oz. (100 g) chocolate malt 3.5 AAU Cascade hops (90 mis)(0.71 oz./20 g of 5% alpha acids) 4.4 AAU Cascade hops (10 mins)(0.88 oz./25 g of 5% alpha acids) Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast 3/4 cup corn sugar (if priming) Step by Step Mash at 156 °F (69 °C) for 1 hour, and collect enough wort for a 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 attenuation the brewery gets, a second shot of oxygen right before high kräusen might be a good thing. Adding yeast nutrients might not be a bad idea, either.) Ferment at 70 °F (21 °C).Phillips Brewery’s Burley Wine clone
(5 gallons/19 L, extract with grains) OG = 1.085 (21 °P) FG =1.013 (3.2 °P) IBU = 18 SRM = 17 ABV = 9.3% Ingredients 1 lb. 3 oz. (538 g) crystal malt 3.5 oz. (100 g) chocolate malt 3.5 lbs. (1.6 kg) Muntons Light dried malt extract 6.6 lbs. (2.3 kg) Muntons Light liquid malt extract (late addition) 3.5 AAU Cascade hops (90 mis)(0.71 oz./20 g of 5% alpha acids) 4.4 AAU Cascade hops (10 mins)(0.88 oz./25 g of 5% alpha acids) Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast 3/4 cup corn sugar (if priming) Step by Step Steep crushed grains at 156 °F (69 °C) for 45 minutes in 3.3 qts. (3.2 L) of liquid. Rinse grains with 3.3 qts. (3.2 L) of water at 170 °F (77 °C). Add water to the “grain tea” to make at least 4.0 gallons (15 L). Stir in dried malt extract and bring wort to a boil. Once boiling, add bittering hops and boil for 90 minutes. Add remaining hops at times indicated. Stir liquid malt extract into wort during the final 5 minutes of the boil. Cool wort and transfer to fermenter. Top wort up to 5.0 gallons (19 L), if needed, and aerate well. Pitch yeast and ferment at 70 °F (21 °C).
