No. 3 Burton Ale 
All Grain Recipe
Submitted By: NordeastBrewer (Shared)
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| Brewer: Dan Banks | |
| Batch Size: 3.25 gal | Style: Old Ale (19A) |
| Boil Size: 5.04 gal | Style Guide: BJCP 2008 |
| Color: 12.3 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
| Bitterness: 146.7 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
4 |
| 0.65 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
5 |
| 1.0 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).This Recipe Has Not Been Rated
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