Burton Ale

All Grain Recipe

Submitted By: TheGremlyn (Shared)
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Batch Size: 5.00 galStyle: English Barleywine (19B)
Boil Size: 10.54 galStyle Guide: BJCP 2008
Color: 12.6 SRMEquipment: CGB Brewstand
Bitterness: 101.8 IBUsBoil 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% ABV

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