Burton Ale MK2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Burton Ale MK2

214 calories 19.8 g 330 ml
brewer logo
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: Tuesday April 17th 2018
1.070
1.014
7.3%
48.3
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 73.5%
1 kg United Kingdom - Amber1 kg Amber 32 27 16.3%
0.13 kg United Kingdom - Crystal 45L0.125 kg Crystal 45L 34 45 2%
0.05 kg United Kingdom - Pale Chocolate0.05 kg Pale Chocolate 33 207 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 Phoenix40 g Phoenix Hops Leaf/Whole 10 Boil 75 min 46.08 80%
10 g Phoenix10 g Phoenix Hops Leaf/Whole 10 Aroma 5 min 2.2 20%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 5 min.
22 L Montille Water Agt Mash 0 min.
10 L Cristaline Water Agt Mash 0 min.
10 g Calcium Sulfate Water Agt Mash 0 min.
6 g Calcium Chloride Water Agt Mash 0 min.
1 each Campden Tablet Water Agt Mash 0 min.
2 g Brewtan B Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
F-02 (bottling)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °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
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=543XDM3
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 40 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 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 32.6  
Equipment Profile Used: System Default
"Burton Ale MK2" Old Ale beer recipe by Piet Vanhaelst. All Grain, ABV 7.31%, IBU 48.27, SRM 13.18, Fermentables: (Maris Otter Pale, Amber, Crystal 45L, Pale Chocolate, Invert Sugar) Hops: (Phoenix) Other: (Yeast Nutrient, Montille, Cristaline, Calcium Sulfate, Calcium Chloride, Campden Tablet, Brewtan B)
Last Updated and Sharing
 
646
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-18 19:27 UTC