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

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Gone for a Burton

194 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday October 26th 2019
1.058
1.018
5.2%
32.4
22.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Optic9 lb Optic 38 2.1 77%
2 lb American - Caramel / Crystal 75L2 lb Caramel / Crystal 75L 33 75 17.1%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 1.6%
8 oz D-45 - D-45 - Candi Syrup8 oz D-45 - Candi Syrup 32 45 4.3%
11.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 5.6 Boil 60 min 29.33 50%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 2.9 Boil 5 min 3.03 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash --
1 tsp Table Salt Water Agt Mash --
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.0 oz       Temp: 70 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.7 7 97.5 159.9 174.4 58.2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.2 16.8  
Mash volume with grains (equipment estimates 4.59 g | 18.4 qt) 5.09 20.4  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume (equipment estimates 4.02 g | 16.1 qt) 3.91 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

still trying to recreate Theakston's Old Peculier

fermented at 64-68° F

Last Updated and Sharing
 
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  • Last Updated: 2020-09-28 12:41 UTC