View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Buzzcrafters Burton Ale

Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Ron Pattinson, et. al.
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Sunday November 19th 2017

Original Gravity:

1.066

Final Gravity:

1.015

ABV (standard):

6.7%

IBU (tinseth):

70.2

SRM (morey):

17.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Golden Promise10 lb Golden Promise	37	3	76.9%
2 lb	United Kingdom - Dark Crystal 80L2 lb Dark Crystal 80L	33	80	15.4%
1 lb	Invert Sugar1 lb Invert Sugar	46	1	7.7%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Green Bullet1 oz Green Bullet Hops	Pellet	12.2	Boil	60 min	41.39	33.3%
1 oz	Green Bullet1 oz Green Bullet Hops	Pellet	12.2	Boil	15 min	20.54	33.3%
1 oz	Green Bullet1 oz Green Bullet Hops	Pellet	12.2	Boil	5 min	8.25	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Green Bullet (Pellet)		70.18	99.9%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 qt		Infusion	--	151 °F	60 min
Starting Mash Thickness: 1.33 qt/lb

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
20g gypsum in 4 gallons mash water 1 tsp yeast nutrient and 1 tsp Irish moss added near end of boil
Mash Chemistry and Brewing Water Calculator

Notes

Is this too bitter for bitter? I've been wondering about bitterness calculations, and seeing information in magazines that seems to indicate I'm undershooting if I want the level of bitterness suggested for the style. I've decided I will try a couple of batches where I intentionally "over-hop" to see if the beers taste and smell like the styles I'm going for.

yeast starter: 4 oz. dry malt plus a few hop pellets and a dash of yeast nutrient in 1500 ml of water, boiled 10 minutes and then cooled
brew day: Friday, November 24
clear skies, 42 degrees F air temp, no wind

grain temp 60 degrees F

invert sugar was a late addition to the recipe. been looking at that jar of invert sugar for over a year, wondering when it would come in handy. Fits in a Burton Ale recipe perfectly, I said to myself.

boiled 7 gallons
transferred 5.5 gallons to fermenter, O.G. 1.068

Saturday, December 9
F.G. 1.015
add 4 oz. corn sugar boiled in 4 cups water
54 bottles, orange crowns
taste is earthy, raisiny, not very bitter, more balanced

Last Updated and Sharing

789

Views

Brews

Public: Yup, Shared
Last Updated: 2018-01-06 12:38 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!