HMS Burton on Trent

Brewer: David Morgan
Batch Size: 6.00 gal	Style: Extra Special/Strong Bitter (English Pale Ale) ( 8C)
Boil Size: 7.25 gal	Style Guide: BJCP 2008
Color: 18.0 SRM	Equipment: BLICHMANN 15G w/10 Gal Mash Tun
Bitterness: 52.9 IBUs	Boil Time: 60 min
Est OG: 1.077 (18.5° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Two Stage
ABV: 7.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.00 gal	Burton On Trent, UK	Water	1
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	2
11 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
1 lbs 8.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4
1 lbs	Caramel Pils (BestMälz) (2.5 SRM)	Grain	5
1 lbs	Turbinado [Boil] (10.0 SRM)	Sugar	6
1.00 oz	East Kent Goldings (EKG) [5.6%] - Boil 60 min	Hops	7
1.00 ml	Fermcap-S (Boil 60 min)	Misc	8
2.00 oz	Fuggle, U.S. [4.9%] - Boil 45 min	Hops	9
1.00 oz	Goldings, East Kent [5.6%] - Boil 30 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.00 oz	Goldings, East Kent [5.3%] - Boil 0 min	Hops	12
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	13
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	14
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	15

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