- A special Burton Ale based on Ballantine's version, which was brewed for employees and VIP's for Christmas gifts in the 1930's and 40's.
27-Aug-2005
Recipe (for 5 gallons final volume)
16.0 | pounds | (89%) | Crisp Maris Otter Pale Malt |
1.0 | pounds | (6%) | Great Western Carastan Malt |
1.0 | pound | (5%) | Crystal Malt, 40L |
2.0 | ounce | English Challenger pellet hops, 7.1% AA (100 minutes) | |
2.0 | ounce | U.S. Willamette whole hops, 4.9% AA (40 minutes) | |
1.0 | ounces | English Kent Goldings whole hops, 6.6% AA (1 minutes) | |
1.0 | ounces | English Kent Goldings whole hops, 6.6% AA (dry hopped in keg) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 68°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 41.5 quarts water treated with:
- 1 Campden tablet.
- 27 quarts mash water treated with:
- 2.3 teaspoons Gypsum. Adds 95 ppm Calcium, 229 ppm Sulfate
Mash
- 27 quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 148°F (Held 90 minutes)
Sparge
- 14.5 quarts water @ 180°F, drain
- Mash drained, heated to 180 F and re-sparged after adding sparge water.
Boil
- Boiled 8.0 gallons for 110 minutes to yield 5.0 gallons wort
Fermentation
- Primary: bucket, 7 days, 68°F, Temperature peaked at 72 F during active fermentation. 1.018 at transfer to secondary.
- Secondary: glass, 14 days, 65°F
Packaging
- Kegged at 8 psi, 45°F (2.2 volumes CO2)
- Conditioned for 12 weeks
- Ready to drink on 10-Dec-2005
Properties
Starting Gravity: 1.080 | Final Gravity: 1.016 |
Original Extract: 19.3°plato | Apparent Extract: 4.08°plato |
Real Extract: 7.02°plato | |
Alcohol: 8.4% by volume | (6.6% by weight) |
Apparent Attenuation: 78.9% | Mash Efficiency: 68% |
Bitterness: 69 IBU | Color: 13 SRM |
BU:SG: 0.86 | BV: 2.02 |
Tasting Notes
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |