Gone for a Burton - Beer Recipe - Brewer's Friend

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Gone for a Burton

189 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Zymurgy, Jan Feb 2019
Calories: 189 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Monday September 2nd 2019
1.056
1.022
4.5%
43.3
16.2
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb United Kingdom - Maris Otter Pale9.75 lb United Kingdom - Maris Otter Pale 38 3.75 76.5%
1.25 lb United Kingdom - Amber1.25 lb Amber 32 27 9.8%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 7.8%
0.50 lb Belgian - Special B0.5 lb Belgian - Special B 34 115 3.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Pellet 5.7 First Wort 0 min 29.87 50%
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Pellet 5.7 Boil 15 min 13.47 50%
2.80 oz / $ 0.00
 
Yeast
- Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 8 22 53 46 56
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 15.94 qts @ 162 F Temperature -- 149 °F 45 min
1.25 gal 4 qts boiling water Infusion -- 158 °F 60 min
4.5 gal Batch Sparge -- 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 5.86 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 6.4 g | 25.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.84 39.4
Equipment Profile Used: System Default
 
Notes

Boil 60 minutes adding hops as needed.
Chill to 63 F and oxygenate for 90 seconds.
Pitch rehydrated yeast, let free rise to 65F and ferment for 3 days, then let temperature rise to 67 and hold for 11 days. Cold crash to 38F and hold for 3 days before adding to a keg and carbonating to 2.1vol of CO2.

Silver at 2018 GABF Pro-Am Competition.



Award Winning Recipe
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  • Last Updated: 2019-09-19 11:43 UTC