Burton Ale (mrc) (1 ratings)

All Grain Recipe

Submitted By: mcaukin (Shared)
Members can download and share recipes

Brewer: Meredith Caukin
Batch Size: 5.00 galStyle: Burton Ale (17A)
Boil Size: 6.55 galStyle Guide: BJCP 2015
Color: 18.5 SRMEquipment: ANVIL Foundry 10.5
Bitterness: 43.2 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Temperature Mash, 3 Step, Full Body
Est FG: 1.006 SG (1.4° P)Fermentation: Ale, Three Stage
ABV: 7.1%Taste Rating: 45.0

Ingredients
Amount Name Type #
7.78 gal Orange City, Fl Water 1
22.14 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
21.35 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
5.67 g Baking Soda (Mash 60 min) Misc 4
6 lbs 4.44 oz Pale Malt (2 Row) UK (2.5 SRM) Grain 5
3 lbs 6.76 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
2.71 oz Black Malt (Crisp) (698.0 SRM) Grain 7
0.58 oz Northern Brewer [7.5%] - First Wort Hops 8
15.21 oz Brown Sugar, Light [Boil] (8.0 SRM) Sugar 9
0.97 oz Goldings, East Kent [5.5%] - Boil 60 min Hops 10
0.48 oz Fuggles [5.0%] - Boil 30 min Hops 11
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 12
1.0 pkgs British Ale V (Omega #OYL-011) Yeast 13
0.75 oz Fuggles [4.5%] - Dry Hop 3 days Hops 14

Taste Notes

A smooth tasting pale ale -- full in body and a great long lasting head. Another great beer to stock -- favorite with guests. Make's a great black and tan when combined with light bodied Irish stout.

Notes

All wort transfers from primary fermenter thru final keg done by closed transfer system, allowing no air contact with wort. Dry hopped 3 days in sealed fermenter prior to kegging.

Ratings

Burton Ale

by mcaukin

Very good ale.

x
This website is using cookies. More info. That's Fine