Old Burton Ale - Beer Recipe - Brewer's Friend

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Old Burton Ale

252 calories 27 g 330 ml
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Beer Stats
Method: All Grain
Style: Burton Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 252 calories (Per 330ml)
Carbs: 27 g (Per 330ml)
Created: Wednesday November 27th 2019
1.081
1.022
7.7%
90.0
37.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,400 g United Kingdom - Golden Promise4400 g Golden Promise 37 6.51 57.7%
1,100 g Warminster Maltings - Munich Malt1100 g Munich Malt 37 17.5 14.4%
425 g United Kingdom - Wheat425 g Wheat 37 3.84 5.6%
225 g Warminster Maltings - Brown Malt225 g Brown Malt 34 105 2.9%
175 g Warminster Maltings - Crystal 200175 g Crystal 200 33 238.67 2.3%
175 g Warminster Maltings - Crystal 400175 g Crystal 400 32 486.85 2.3%
1,100 g Tate and Lyle - Golden Syrup1100 g Golden Syrup - (late boil kettle addition) 40 1.17 14.4%
30 g Meridian - Blackstrap30 g Blackstrap - (late boil kettle addition) 40 3000.64 0.4%
7,630 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Admiral26 g Admiral Hops Pellet 14.5 Boil 90 min 42.45 15.3%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 45 min 6.09 8.2%
34 g First Gold34 g First Gold Hops Pellet 7.5 Boil 30 min 20.63 20%
40 g Bramling Cross40 g Bramling Cross Hops Pellet 6.5 Boil 20 min 16.57 23.5%
16 g Cascade16 g Cascade Hops Pellet 7 Boil 10 min 4.27 9.4%
32 g Hallertau Hersbrucker32 g Hallertau Hersbrucker Hops Pellet 4 Dry Hop 5 days 18.8%
8 g Admiral8 g Admiral Hops Pellet 14.5 Dry Hop 5 days 4.7%
170 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.10 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
50 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Burton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
146 20 26 139 248 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 L Mash In Infusion -- 66 °C 20 min
9.7 L Underlet Infusion -- 68 °C 70 min
10 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.3
Mash volume with grains 20.5
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 22.6 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 27
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
"Old Burton Ale" Burton Ale beer recipe by ACBEV. All Grain, ABV 7.72%, IBU 90.02, SRM 37.65, Fermentables: (Golden Promise, Munich Malt, Wheat, Brown Malt, Crystal 200, Crystal 400, Golden Syrup, Blackstrap) Hops: (Admiral, Fuggles, First Gold, Bramling Cross, Cascade, Hallertau Hersbrucker) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Last Updated: 2019-11-28 04:04 UTC