Burton Ale - Beer Recipe - Brewer's Friend

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Burton Ale

261 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.41 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Gordon Strong
Calories: 261 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
URL: https://byo.com/article/burton-ale-style-profile/
Created: Friday May 25th 2018
1.078
1.022
7.3%
66.9
20.2
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 62.3%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 19.7%
1 lb Invert Sugar #21 lb Invert Sugar #2 - (late boil kettle addition) 46 65 6.6%
1 lb Invert Sugar #31 lb Invert Sugar #3 - (late boil kettle addition) 46 120 6.6%
0.75 lb United Kingdom - Crystal 77L0.75 lb United Kingdom - Crystal 77L 34 77 4.9%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11 Boil 60 min 40.09 16.7%
1 oz Northdown1 oz Northdown Hops Pellet 8 Boil 15 min 14.47 16.7%
1 oz Taiheke1 oz Taiheke Hops Pellet 8 Boil 10 min 10.57 16.7%
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Boil 1 min 0.79 16.7%
0.50 oz Taiheke0.5 oz Taiheke Hops Pellet 8 Whirlpool at 180 °F 20 min 0.57 8.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Whirlpool at 180 °F 20 min 0.36 8.3%
0.50 oz Taiheke0.5 oz Taiheke Hops Pellet 8 Dry Hop 5 days 8.3%
0.50 oz Pacifica0.5 oz Pacifica Hops Pellet 5 Dry Hop 5 days 8.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water adjusted to 5.5 pH with phosphoric acid.
1/2 tsp each calcium sulfate and calcium chloride in the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Base Malts Temperature -- 154 °F 60 min
Temperature -- 170 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.3 21.2  
Mash volume with grains 6.36 25.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.41 25.6  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.29 21.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.25 21  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

https://cdn.homebrewersassociation.org/wp-content/uploads/20180829071417/Burton-Ale.pdf

Making invert sugar: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert

https://suigenerisbrewing.blogspot.com/2015/01/quick-simple-invert-sugar.html

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.

Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.

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  • Last Updated: 2018-10-07 06:25 UTC