Burton Ale (BYO)

All Grain Recipe

Submitted By: vkrishan (Shared)
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Brewer: Vinnie Krishan
Batch Size: 5.50 galStyle: British Strong Ale (17A)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 19.7 SRMEquipment: SSBrewtech Kettle and mashtun
Bitterness: 42.2 IBUsBoil Time: 60 min
Est OG: 1.084 (20.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.028 SG (7.0° P)Fermentation: Ale, Single Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.50 gal Burton Ale (BYO) Water 1
12 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 2
2 lbs Munich Malt (9.0 SRM) Grain 3
12.00 oz Crystal, Dark (Simpsons) (135.8 SRM) Grain 4
4.96 oz Chocolate Malt (350.0 SRM) Grain 5
0.50 oz Magnum [11.0%] - Boil 60 min Hops 6
1.00 oz Northdown [8.0%] - Boil 15 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
1.00 oz Cascade, New Zealand [8.0%] - Boil 10 min Hops 9
1.00 oz Pacific Hallertau (aka Pacifica) [5.5%] - Boil 1 min Hops 10
0.50 oz Cascade, New Zealand [8.0%] - Steep 10 min Hops 11
0.50 oz Pacific Hallertau (aka Pacifica) [5.5%] - Steep 10 min Hops 12
1 pkgs Burton Ale (White Labs #WLP023) Yeast 13
0.50 oz Cascade, New Zealand [8.0%] - Dry Hop 5 days Hops 14
0.50 oz Pacific Hallertau (aka Pacifica) [5.5%] - Dry Hop 5 days Hops 15

Notes

Add ~2tsp phosphoric acid to brewing water (blend mash and sparge water) to bring PH to 5.5 before adding salts Do not add dark malts to mash - add dark malts at the end of the mash and recirc for 15 minutes - then sparge
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