No. 3 Burton Ale

All Grain Recipe

Submitted By: NordeastBrewer (Shared)
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Brewer: Dan Banks
Batch Size: 3.25 galStyle: Old Ale (19A)
Boil Size: 5.04 galStyle Guide: BJCP 2008
Color: 12.3 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 146.7 IBUsBoil Time: 90 min
Est OG: 1.081 (19.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 7.95 oz Optic (2.0 SRM) Grain 1
4.82 oz Pale Chocolate (200.0 SRM) Grain 2
6.00 oz Goldings, East Kent [5.0%] - Boil 90 min Hops 3
1.00 Whirlfloc Tablet (Boil 10 min) Misc 4
0.65 tsp Yeast Nutrient (Boil 10 min) Misc 5
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 6

Notes

First run at Martyn Cornell's recipe from Jan/Feb '11 Zymurgy. A very simple grain bill, kettle caramelization needed for caramel type flavors and colors, boil vigorously for 90 mins. Ferment in primary for ~30 days until FG is stable. Transfer to a secondary for long term aging. Due to the high IBU from 6 oz of EKG, let this beer mellow and age for at least 4 months (MC says 12-18 months).