Strong British Ale - Burton Ale
BJCP Style GuideTop 10 Burton Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Orfy's Hobgoblin Clone |
21 L | 5.08% | 45 | 1.050 | 1.011 | All Grain | 1503 | |
| Tim Burton on Trent Ale |
5 gal | 6.64% | 48.71 | 1.062 | 1.011 | All Grain | 787 | |
| Burton Olde Ale |
5.5 gal | 5.77% | 49.31 | 1.060 | 1.016 | BIAB | 409 | |
| 17A - British Strong: Burton Ale |
24 L | 6.21% | 46.18 | 1.065 | 1.017 | BIAB | 325 | |
| EIPA session |
40 L | 5.2% | 0 | 1.053 | 1.013 | All Grain | 302 | |
| Real Ale |
6 gal | 4.68% | 40.78 | 1.053 | 1.017 | Partial Mash | 260 | |
| Quimbaya Beer |
80 L | 18.17% | 0 | 1.171 | 1.033 | All Grain | 195 | |
| Awesome Recipe |
26 L | 6.96% | 0 | 1.071 | 1.018 | All Grain | 160 | |
| Double IPA |
45 L | 6.21% | 0 | 1.060 | 1.013 | extract | 118 | |
| 1916 Truman Burton #5 Ale |
6 gal | 6.12% | 77.34 | 1.058 | 1.012 | All Grain | 117 |
Newest Burton Ale Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Norman Raid |
5 gal | 9.92% | 35.82 | 1.093 | 1.017 | All Grain | 20 | |
| Burton Ale |
5.5 gal | 6.9% | 70.44 | 1.070 | 1.018 | All Grain | 33 | |
| cwby ale |
20 L | 6.34% | 39.34 | 1.062 | 1.014 | All Grain | 6 | |
| Rigg mk2 |
23 L | 5.3% | 42.12 | 1.058 | 1.017 | All Grain | 8 | |
| William Younger No. 2 1868 |
6 gal | 8.16% | 91.01 | 1.089 | 1.027 | All Grain | 18 | |
| Luc's pâle barleywine |
21 L | 10.78% | 134.72 | 1.097 | 1.015 | BIAB | 24 | |
| Burton Board |
6.3 gal | 7.38% | 0 | 1.075 | 1.019 | All Grain | 69 | |
| Gordon Strong Burton Ale Pre WW1 |
5 gal | 8.1% | 50.27 | 1.085 | 1.023 | All Grain | 532 | |
| Burton |
7 gal | 6.64% | 54.37 | 1.067 | 1.017 | All Grain | 65 | |
| Old Burton Ale |
23 L | 7.72% | 90.02 | 1.081 | 1.022 | All Grain | 116 |
Fermentables Used In Burton Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 8 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 69% | 12% - 92% |
| American - Caramel / Crystal 120L | 5 | American | Grain | crystal malt |
120°L
|
33 | 6% | 2% - 9% |
| Flaked Corn | 4 | Adjunct | raw |
0.5°L
|
40 | 25% | 8% - 67% | |
| American - Caramel / Crystal 80L | 3 | American | Grain | crystal malt |
80°L
|
33 | 7% | 6% - 9% |
| United Kingdom - Chocolate | 3 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 3% | 2% - 5% |
| United Kingdom - Crystal 60L | 3 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 6% | 3% - 8% |
| American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 2% | 1% - 2% |
| United Kingdom - Golden Promise | 2 | United Kingdom | Grain | base malt |
3°L
|
37 | 79% | 58% - 100% |
| United Kingdom - Pearl | 2 | United Kingdom | Grain | base malt |
2.1°L
|
37 | 50% | 24% - 77% |
| United Kingdom - Roasted Barley | 2 | United Kingdom | Grain | roasted malt |
550°L
|
29 | 1% | 0% - 2% |
Hops Used In Burton Ale Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 7 | 5 | 27% | 13% - 48% |
| Challenger | 4 | 8.5 | 38% | 18% - 72% |
| Fuggles | 3 | 4.5 | 24% | 8% - 50% |
| Northern Brewer | 3 | 7.8 | 56% | 33% - 100% |
| Cascade | 3 | 7 | 12% | 9% - 18% |
| Willamette | 2 | 4.5 | 30% | 29% - 33% |
| Hallertau Hersbrucker | 2 | 4 | 34% | 19% - 50% |
| Nugget | 2 | 14 | 42% | 28% - 56% |
| Mount Hood | 1 | 4.8 | 9% | 9% - 9% |
| Bramling Cross | 1 | 6.5 | 24% | 24% - 24% |
Steeping Grains Used In Burton Ale Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Burton Ale Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - London Ale III 1318 | 4 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| White Labs - Burton Ale Yeast WLP023 | 2 | White Labs | Ale | Medium | Medium | 72% | 68°F | 73°F |
| White Labs - Edinburgh Scottish Ale Yeast WLP028 | 1 | White Labs | Ale | Med-High | Medium | 72.5% | 65°F | 70°F |
| White Labs - London Fog Ale Yeast WLP066 | 1 | White Labs | Ales | High | Medium | 78.5% | 64°F | 72°F |
| Wyeast - Belgian Stout 1581 | 1 | Wyeast | Ale | 0.12 | Medium | 80% | 65°F | 75°F |
| White Labs - Tennessee Whiskey WLP050 | 1 | White Labs | Ale | High | Medium | 77% | 75°F | 79°F |
| Wyeast - West Yorkshire 1469 | 1 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| Danstar - Nottingham Ale Yeast | 1 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Fermentis - Safale - American Ale Yeast US-05 | 1 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Crossmyloof Brew - Midland | 1 | Crossmyloof Brew | Ales | High | High | 75% | 55°F | 72°F |
Other Ingredients Used In Burton Ale Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 4 | Water Agt | Mash | 25% | 0% - 50% |
| Epsom Salt | 3 | Water Agt | Mash | 18% | 0% - 29% |
| Baking Soda | 1 | Water Agt | Mash | 20% | 20% - 20% |
| Lactic acid | 1 | Water Agt | Mash | 100% | 100% - 100% |
| Calcium Chloride (dihydrate) | 1 | Water Agt | Mash | 0% | 0% - 0% |
| Irish Moss | 1 | Fining | Mash | 100% | 100% - 100% |
| Calcium Chloride (dihydrate) | 1 | Water Agt | Mash | 1% | 1% - 1% |
| Table Salt | 1 | Water Agt | Mash | 7% | 7% - 7% |
