Gordon Strong Burton Ale Pre WW1 - Beer Recipe - Brewer's Friend

Gordon Strong Burton Ale Pre WW1

284 calories 30.4 g
Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 284 calories (Per )
Carbs: 30.4 g (Per )
Created: Wednesday December 18th 2019
1.085
1.023
8.1%
47.9
20.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Pale 2-Row12 lb Pale 2-Row 38 2.5 79.7%
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 13.3%
12 oz United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L 33 80 5%
5 oz American - Chocolate5 oz Chocolate 29 350 2.1%
15.06 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 25.64 9.1%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 15 min 13.52 18.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.14 18.2%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 1 min 0.55 18.2%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Whirlpool at 160 °F 0 min 9.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Whirlpool at 160 °F 0 min 9.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop at 69 °F 7 days 9.1%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Dry Hop at 69 °F 7 days 9.1%
5.50 oz / 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Notes

This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash.

Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.

View Count: 2108
Brew Count: 2
Last Updated: 2020-02-07 21:22 UTC

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