Gone For a Burton II - Beer Recipe - Brewer's Friend

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Gone For a Burton II

247 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Monday September 28th 2020
1.074
1.021
6.9%
44.0
25.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Optic10 lb Optic 38 2.1 71.4%
3 lb United Kingdom - Crystal 90L3 lb Crystal 90L 33 90 21.4%
1 lb BE - US - D-45 - Candi Syrup1 lb BE - US - D-45 - Candi Syrup - (late boil kettle addition) 32 45 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 4.6 Boil 60 min 37 65.8%
1.30 oz Fuggles1.3 oz Fuggles Hops Pellet 4.6 Boil 10 min 6.98 34.2%
3.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 0 min.
1 tsp Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.0 oz       Temp: 70 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.7 7 97.5 159.9 174.4 58.2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

still trying to recreate Theakston's Old Peculier, or at least achieve a decent Burton Ale.

brewed October 3, 2020
fermented at 68-70° F

racked October 10

bottled October 17
2/3 cup corn sugar boiled 10 minutes in 2 cups water

O.G. 1.063
F.G. 1.016
6.1% ABV
yield: 54 bottles
color: brown, approximately 22 SRM
taste: roasty, malty, some bitterness
crowns: pale green


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  • Last Updated: 2020-10-17 14:58 UTC