Burton Bridge XL - Beer Recipe - Brewer's Friend

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Burton Bridge XL

199 calories 19.9 g .5 L
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.34 liters
Post Boil Size: 23.95 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Paul Slater
Calories: 199 calories (Per .5L)
Carbs: 19.9 g (Per .5L)
Created: Sunday September 3rd 2023
1.043
1.010
4.3%
43.5
5.7
5.4
13.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Pauls Malt - Maris Otter Keep Flying3.3 kg Maris Otter Keep Flying £ 1.58 / kg
£ 5.21 		38 2.4 85.1%
0.18 kg Crisp Malting - Crystal 60L0.18 kg Crystal 60L £ 2.00 / kg
£ 0.36 		33.1 60 4.6%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.00 / kg
£ 0.40 		36 2 5.2%
0.20 kg Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition) £ 0.00 / kg
£ 0.00 		40 1 5.2%
3.88 kg / £ 5.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target10 g Target Hops £ 0.05 / g
£ 0.50 		Pellet 11.5 Boil 90 min 15.5 18.5%
33 g Challenger33 g Challenger Hops £ 0.06 / g
£ 1.98 		Leaf/Whole 6.92 Boil 90 min 27.98 61.1%
11 g Challenger11 g Challenger Hops £ 0.06 / g
£ 0.66 		Leaf/Whole 6.92 Dry Hop 3 days 20.4%
54 g / £ 3.14
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 4.50 / each
£ 4.50
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 4.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 100       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
bs5 Wells
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L add water to grist Strike 19 °C 67 °C 10 min
mash for 60 Infusion 66 °C 66 °C 60 min
13 L Sparge 75 °C 67 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.2
Mash volume with grains 11.6
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 24.2 L) 22.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27.3
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

First taste - slight floral, light malt roundness with a deep bitter finish. This will be a good pale ale 22 litres transferred to a 5-gallon plastic barrel
11 grams of Challenger hops added to the barrel in a small muslin bag weighed down with a stainless weight.

Target hops dropped at this stage due to a significant bitterness profile.

100 grams of golden syrup used as the primer

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  • Last Updated: 2023-10-05 19:20 UTC