Burton Ale - Beer Recipe - Brewer's Friend

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Burton Ale

214 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Piet Vanhaelst
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Thursday February 25th 2016
1.070
1.014
7.3%
53.9
14.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg United Kingdom - Maris Otter Pale4.25 kg Maris Otter Pale 38 3.75 69.4%
1 kg United Kingdom - Amber1 kg Amber 32 27 16.3%
0.25 kg Flaked Corn0.25 kg Flaked Corn 40 0.5 4.1%
0.13 kg Belgian - CaraMunich0.125 kg CaraMunich 33 50 2%
0.05 kg Belgian - Chocolate0.05 kg Chocolate 30 340 0.8%
0.45 kg Invert Sugar0.45 kg Invert Sugar - (late boil kettle addition) 46 1 7.3%
6.13 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cluster40 g Cluster Hops Leaf/Whole 8 Boil 75 min 36.84 50%
20 g Cluster20 g Cluster Hops Leaf/Whole 8 Boil 30 min 13.55 25%
20 g Cluster20 g Cluster Hops Leaf/Whole 8 Aroma 5 min 3.51 25%
80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 5 min.
23 L Montille Water Agt Mash --
10 L Cristaline Water Agt Mash --
6 g Calcium Sulfate Water Agt Mash --
1 g Magnesium Sulfate Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
 
Yeast
Mangrove Jack - British Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
14 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 7,5 gr/L      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 3 62 120 77
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=86B2PKH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 62 °C 20 min
24 L Temperature -- 76 °C 45 min
24 L Temperature -- 72 °C 15 min
24 L Temperature -- 78 °C 5 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.7
Mash volume with grains 26.4
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 12.1 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 32.6  
Equipment Profile Used: System Default
"Burton Ale" Old Ale beer recipe by Piet Vanhaelst. All Grain, ABV 7.32%, IBU 53.91, SRM 14.14, Fermentables: (Maris Otter Pale, Amber, Flaked Corn, CaraMunich, Chocolate, Invert Sugar) Hops: (Cluster) Other: (Yeast Nutrient, Montille, Cristaline, Calcium Sulfate, Magnesium Sulfate, Calcium Chloride)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-02-25 15:22 UTC