1856 Burton No3 Australian Ale

All Grain Recipe

Submitted By: THCPrivatBrauerei (Shared)
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Brewer: Tsc Tempest
Batch Size: 5.81 galStyle: Burton Ale 1850-1900 ( )
Boil Size: 7.39 galStyle Guide: None.
Color: 8.5 SRMEquipment: BIAB - 34L 2500W Fowlers Vacola "Royal" Preserver (Model Code K)
Bitterness: 63.0 IBUsBoil Time: 120 min
Est OG: 1.082 (19.8° P)Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Three Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.81 gal Poppenbüttel - Grundwasserwerk Walddörfer Water 1
19.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
12.40 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
4.50 g Baking Soda (Mash 60 min) Misc 4
2.40 g Chalk (Mash 60 min) Misc 5
1.00 g Salt (Mash 60 min) Misc 6
0.20 g Calcium Chloride (Mash 60 min) Misc 7
18 lbs 3.01 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 8
8.82 oz Home Roasted Amber Malt (Pilsen) (46.5 SRM) Grain 9
3.17 oz Goldings, East Kent [5.0%] - Boil 75 min Hops 10
1.50 g Koppafloc (Boil 10 min) Misc 11
1.06 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 12
2.20 g Wyeast Nutrient Blend (Boil 10 min) Misc 13
1.41 oz Fuggles [4.0%] - Boil 1 min Hops 14
5 pkgs Nottingham Yeast (Lallemand #-) Yeast 15
0.71 oz Fuggles [4.5%] - Dry Hop 10 days Hops 16
60.00 g Oak Chips (Secondary 7 days) Misc 17
1.00 V 3270 B - B 3209 (Bottling 0 min) Misc 18

Notes

To Home Roast the pale malt into Amber Malt - moisten the grain, then spread out on a tray, roast in oven at 150C for 30-40 min. 8APPROX. 35°L) Looking for light orange colour in the grain and nutty biscuit aromas during the roast. Cool the grain quickly after roasting. Historic Notes: Burton No. 3 Ale was one of three premium strong ales made in Burton on Trent and was the lowest in strength of the three premium Burton Ales, and was exported around the world, and marketed sometimes by destination, such as, "Burton No. 3 Australian Ale" and "Australian Pale Ale." According to old recipes, the best Burton Ale, had an O.G. of 1100-1111, was hopped at 6lb/barrel and its' colour was, "...as pale as possible." As such the boil time was significantly less than for other typical beers of the time, approx. 45-75min. A number of references reference beer of the day, landing in Australia as: Burton No.3 Australian Ale - 1080 O.G. NSW Australian Ale - 1100 O.G. No.3 Australian Strong Ale - 1080 OG Very Superior Australian Pale Ale - 1080 O.G. Also, Australian Pale ale was described as being like East India Pale Ale in colour and flavour but with rather more body. Typically, up to 20% of the Hops were kept for dry hopping in oak barrels. Fermentation schedules seemd to favour starting around 12.8°C and finishing around 23.9°C. The modern inheritor of the Burton Ale Tradition, "Pedigree" seems to use the 2/3:1/3 Rule (well, certainly a good clone of it does.) 2/3 of the hops in the boil, 1/3 of the hops in post boil. Boil includes bittering and flavouring, while post boil involves whirlpool hopping and dry hopping for flavour and aroma. So using the rule above, 2/3 of the hops int he boil - 2/3 of that at the start, 1/3 at 10 min b4 flameout; Then, 1/3 hops for post-boil - 2/3 of that in the Whirlpool and 1/3 in the fermenter for Dry Hopping. Types of hops were typically Goldings and Worcesters (basically Goldings and Mathon White, nowadays EKG and Fuggles.) Malt was Pale Ale Malt with a coulor range of 2.5° - 4.5°L but the higher colours tended to be more for English Milds etc. Halcyon, Optic, Briess Pale Malt and Crisp English Pale Ale Malt (apparently the best) seem to be the preferred malts.