Recipe Type: All Grain
Yeast: White Labs Burton Ale
Yeast Starter: 500 ml starter
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.012
IBU: 48
Boiling Time (Minutes): 60
Color: 8.6
Primary Fermentation (# of Days & Temp): 12 days at 65 F
Secondary Fermentation (# of Days & Temp): no secondary
Tasting Notes: This took 1st place in the Specialty beer category (23) at the 2012 Buzz-Off comp.

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 6.63
Anticipated OG: 1.044 Plato: 11.07
Anticipated SRM: 8.6
Anticipated IBU: 48.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name
60.4 4.00 lbs. Pale Malt - Golden Promise
15.1 1.00 lbs. Vienna BestMalz
7.5 0.50 lbs. Wheat Malt
5.7 0.38 lbs. Crystal 40L
5.7 0.38 lbs. Biscuit Malt
3.8 0.25 lbs. Crystal 60L
1.9 0.13 lbs. Dark Crystal II

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. Chinook Whole 13.00 22.2 First WH
18.00 g. Crystal Whole 4.60 4.4 20 min.
14.00 g. Sorachi Ace Pellet 10.90 8.9 20 min.
28.00 g. Crystal Whole 4.60 3.4 5 min.
28.00 g. Simcoe Whole 12.90 9.5 5 min.
28.00 g. Citra Pellet 11.00 0.0 Dry Hop
28.00 g. Simcoe Pellet 12.90 0.0 Dry Hop

Yeast

White Labs WLP023 Burton Ale

Mash Schedule

Mash in at 122 F and immediately heat to 155 F (took 16 min), Mash for 45 min. then mash out at 170

Fermented at 65 F for 7 days before dry hopping in primary. Kegged 5 days later
FG was 1.012
Force cabonated

Notes
"Dry" Hops were mixed with 10 Tbsp of vodka for 1 hr before adding everything to the primary fermentor

The competition took place 8 weeks after the beer was brewed. Timing was important, as 7 weeks out the Simcoe was way too dominant, but it mellowed quite a bit in the week before the competition.