Burton Ale 
All Grain Recipe
Submitted By: TheGremlyn (Shared)
Members can download and share recipes
| Batch Size: 5.00 gal | Style: English Barleywine (19B) |
| Boil Size: 10.54 gal | Style Guide: BJCP 2008 |
| Color: 12.6 SRM | Equipment: CGB Brewstand |
| Bitterness: 101.8 IBUs | Boil Time: 240 min |
| Est OG: 1.100 (23.7° P) | Mash Profile: English Mash, Light Body, Batch Sparge |
| Est FG: 1.024 SG (6.0° P) | Fermentation: Ale, Single Stage |
| ABV: 10.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Brown Malt (65.0 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
3 |
| 2.75 oz |
Phoenix [10.6%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Burton Ale (White Labs #WLP023) |
Yeast |
5 |
| 15.87 oz |
Lyle's Golden Syrup (0.0 SRM) |
Extract |
6 |
Taste Notes
Brewed 5/23/15 - OG: 1.092, FG: 1.024. Smells great with a boozy nose, very malty.
3/28/16: Old grain bill: 16 lbs MO, 1.5 lbs Brown malt. Adding some Golden Naked Oats and slightly reducing the brown malt.
Brewed 8/7/16 - OG: 1.092, Missed gravity again, though BS actually thinks the gravity should be higher than math does. Added 1lb of Lyle's Golden Syrup to the recipe, which is added to the beer 24-36 hours (?) after fermentation is vigorous. Adjusted OG: 1.099
11/19/16 - FG: 1.026 corrected, 9.7% ABVThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor