BlueHouseBrewhaus
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP023 Burton Ale
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 1 qt starter
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.049
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 34
- Color
- 13
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- No
- Tasting Notes
- A little darker and maltier than Bass but my Goddess likes it better.
MASH
8 lbs Pale Malt 2-Row (UK)
1 lb Crystal Malt - 60L
1 lb Flaked Corn
1 oz Roasted Barley
Mash in 15.5 qts for 60 min at 152F. I use BIAB in a 9 gal pot with infusion mashout and batch sparge through the grain bag. Total water about 7.5 gal to get 5.25 gal in fermenter.
BOIL 90 MIN
0.33 oz Burton Salts (90 min)
0.75 oz Perle hops (75 min)
8 oz Dark Brown Sugar (15 min)
WhirlFloc (15 min)
Immersion Chiller (15 min)
1 oz Northdown hops (10 min)
WLP023 Burton Ale Yeast (1 qt starter)
OG and FG were very close. Strong fermentation with 76% attenuation. This is based on 65% efficiency, but I now get around 70% with double crushed grains. Very drinkable after 3 weeks in bottle.
8 lbs Pale Malt 2-Row (UK)
1 lb Crystal Malt - 60L
1 lb Flaked Corn
1 oz Roasted Barley
Mash in 15.5 qts for 60 min at 152F. I use BIAB in a 9 gal pot with infusion mashout and batch sparge through the grain bag. Total water about 7.5 gal to get 5.25 gal in fermenter.
BOIL 90 MIN
0.33 oz Burton Salts (90 min)
0.75 oz Perle hops (75 min)
8 oz Dark Brown Sugar (15 min)
WhirlFloc (15 min)
Immersion Chiller (15 min)
1 oz Northdown hops (10 min)
WLP023 Burton Ale Yeast (1 qt starter)
OG and FG were very close. Strong fermentation with 76% attenuation. This is based on 65% efficiency, but I now get around 70% with double crushed grains. Very drinkable after 3 weeks in bottle.