View Recipe

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

2019 Burlington Bitter

Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Stretch
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)

Created: Sunday April 14th 2019

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

54.4

SRM (morey):

8.6

Mash pH

5.6

Cost $

n/a

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

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale	38	3.75	92.1%
0.08 kg	United Kingdom - Crystal 30L0.075 kg Crystal 30L	34	30	1.3%
0.25 kg	United Kingdom - Amber0.25 kg Amber	32	27	4.2%
0.08 kg	United Kingdom - Crystal 50L0.075 kg Crystal 50L	34	50	1.3%
0.08 kg	United Kingdom - Crystal 90L0.075 kg Crystal 90L	33	90	1.3%
5.98 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Magnum35 g Magnum Hops	Pellet	12	Boil	60 min	42.23	25.9%
25 g	Challenger25 g Challenger Hops	Pellet	6	Boil	10 min	5.47	18.5%
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	2.6	Boil	10 min	2.37	18.5%
25 g	Challenger25 g Challenger Hops	Pellet	6	Boil	5 min	3.01	18.5%
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	2.6	Boil	5 min	1.3	18.5%
135 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Magnum (Pellet) 35 g Magnum (Pellet) Hops	42.23	25.9%
50 g	Challenger (Pellet) 50 g Challenger (Pellet) Hops	8.48	37%
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	3.67	37%
135 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Infusion	--	66 °C	60 min
13 L	Sparge	--	75 °C	10 min
Starting Mash Thickness: 2.9 L/kg

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (custom):	75.5%	Flocculation:	Medium
Optimum Temp:	19 - 21 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Higgins, ACT, Australia 2023

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
13	1	3	3	1	40
10g gypsum, 5g cacl2, 2g table salt, 2g epsom pH 5.34, RA -63
Mash Chemistry and Brewing Water Calculator

Notes

Monday 22 April grainfather, grain not conditioned, 26 litres @ 14 brix=1.055 into fermenter at 30C. into ice bath, pitched 1 litre starter decanted of burlington, had been started wed night and crashed thurs night at 23c with 60 sec o2.

Bubbling started w/i 4 hours. Tues 7 am 17.5 C, bubbling strong.
Tues pm 18.5c, wed pm 20.5c, 10 brix=1.023, thurs am 20.8C, 9 brix=1.019. 7 brix =1.012 after 8 days.
7 may, 16 days, kegged 19 litres, bottled 6.3 litres with 21g sucrose to 1.7 vols. Keg to Club meeting 5 June 2019.

Last Updated and Sharing

176

Views

Brews

Public: Yup, Shared
Last Updated: 2019-06-05 22:40 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!