Burton Baton Clone

Starter needed

Step by Step
Mill the grains, then mix with 5.1 gallons (19.2 L) of hot strike water to achieve a single infusion rest temperature of 155 °F (68 °C). Adjust mash pH to 5.3–5.4 using lactic acid, if needed. Hold at this temperature for 60 minutes. Mashout to 170 °F (77 °C) if desired.

Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash and run-off to obtain 6.5 gallons (25 L) of wort. Boil for 60 minutes. Add the Warrior® incrementally from 60–30 minutes, then add the Simcoe® incrementally from 30–15 minutes, and finally, add Palisade® incrementally from 15 minutes to the end of the boil. Also, at 15 minutes left in boil, you may want to add either Irish moss or Whirlfloc as fining agents. At 10 minutes left, add the corn sugar.

After the boil, add the flameout hops indicated and whirlpool for 10 minutes before rapidly chilling the wort to 63 °F (17 °C). Oxygenate with pure oxygen and pitch a healthy count of yeast. Allow the beer to free-rise to 68 °F (20 °C).

Once primary fermentation is complete, dry hop with all three varieties. After 3 days, drop the temperature to 55 °F (13 °C) and after 24 hours, rack the beer to secondary. If oaking, add it now (1.1 oz./30 g of medium-toast American oak) and age for 14 days. Bottle or keg the beer and carbonate to approximately 2.5 volumes.