MattHollingsworth
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- White Labs WLP023-Burton Ale
- Yeast Starter
- 2 liter, from slurry from previous batch
- Batch Size (Gallons)
- 5.75
- Original Gravity
- 1.054
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 37.5
- Color
- 18 EBC
- Primary Fermentation (# of Days & Temp)
- 21 days at 69F
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- See notes below.
Date brewed: 2/21/2010
Batch Size: 21.80 L
Brewer: Matt
Boil Size: 28.82 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 43.0
Brewhouse Efficiency: 71.00%
Actual Efficiency: 75.94%
Ingredients
Amount Item Type % or IBU
Grain
4.90 kg Castle Malting Pale Malt (Belgian)(7.1 EBC) 93.33 %
0.20 kg Crystal Malt -150 (150 EBC) Grain 3.81 %
0.15 kg Crystal Malt - 50 (50.0 EBC) Grain 2.86 %
Hops. Challenger are pellets, Northdown are whole hops.
28.00 gm Challenger [5.80 %] (90 min) (First Wort Hop) 24.5 IBU
12.00 gm Northdown [8.00 %] (90 min) (First Wort Hop) 13.0 IBU
22.00 gm Challenger [5.80 %] (0 min) (Aroma Hop-Steep)
8.00 gm Northdown [8.00 %] (0 min) (Aroma Hop-Steep)
11.00 gm Challenger [5.80 %] (Dry Hop 5 days)
4.00 gm Northdown [8.00 %] (Dry Hop 5 days)
1.50 tsp Irish Moss (Boil 15.0 min)
1.90 ml approx. Lactic Acid (Mash 60.0 min) (Added to sparge water to get water to 6.4 pH.
Beer Profile
Alcohol by Vol: 5.34 %
Calories: 508 cal/l
Mash Profile
Mash
Total Grain Weight: 5.25 kg
Sparge Water: 20.37 L
Sparge Temperature: 170.0 F
Mash PH: 5.5 PH
0 min Mash In Add 13.70 L of water at 90.0 F
60 min Saccharification 153.0 F
10 min Mash Out 168.0 F
Kegged and force carbonated.
EZ water adjustment spreadsheet used. Diluted with some distilled water and gyspum and calcium chloride added back to achieve the numbers below.
Ca 85
Mg 12
Na 4
Cl 79
SO4 120
Residual Alkalinity 22
Chloride to Sulfate ratio: Bitter (.66)
I LOVE this beer. It tastes typically British. There's a really nice balance here. That yeast gives off a lot of fruit character which comes through nicely. The malt is soft and bready. Bitterness level is around the same as Sierra Nevada Pale Ale and mixes well with that bready character in the finish. Hops come through tastily too, with that Biritsh earthy character coming through and Challenger giving it a spicy touch.
If I did anything to change this beer, I'd just up the dry hops. Maybe instead of 15 grams, more like 21 grams and do it for 7 days. Otherwise, the hops come through quite tastily here.
Batch Size: 21.80 L
Brewer: Matt
Boil Size: 28.82 L
Boil Time: 90 min
Equipment: RIMS and 10 gallon boiler
Taste Rating(out of 50): 43.0
Brewhouse Efficiency: 71.00%
Actual Efficiency: 75.94%
Ingredients
Amount Item Type % or IBU
Grain
4.90 kg Castle Malting Pale Malt (Belgian)(7.1 EBC) 93.33 %
0.20 kg Crystal Malt -150 (150 EBC) Grain 3.81 %
0.15 kg Crystal Malt - 50 (50.0 EBC) Grain 2.86 %
Hops. Challenger are pellets, Northdown are whole hops.
28.00 gm Challenger [5.80 %] (90 min) (First Wort Hop) 24.5 IBU
12.00 gm Northdown [8.00 %] (90 min) (First Wort Hop) 13.0 IBU
22.00 gm Challenger [5.80 %] (0 min) (Aroma Hop-Steep)
8.00 gm Northdown [8.00 %] (0 min) (Aroma Hop-Steep)
11.00 gm Challenger [5.80 %] (Dry Hop 5 days)
4.00 gm Northdown [8.00 %] (Dry Hop 5 days)
1.50 tsp Irish Moss (Boil 15.0 min)
1.90 ml approx. Lactic Acid (Mash 60.0 min) (Added to sparge water to get water to 6.4 pH.
Beer Profile
Alcohol by Vol: 5.34 %
Calories: 508 cal/l
Mash Profile
Mash
Total Grain Weight: 5.25 kg
Sparge Water: 20.37 L
Sparge Temperature: 170.0 F
Mash PH: 5.5 PH
0 min Mash In Add 13.70 L of water at 90.0 F
60 min Saccharification 153.0 F
10 min Mash Out 168.0 F
Kegged and force carbonated.
EZ water adjustment spreadsheet used. Diluted with some distilled water and gyspum and calcium chloride added back to achieve the numbers below.
Ca 85
Mg 12
Na 4
Cl 79
SO4 120
Residual Alkalinity 22
Chloride to Sulfate ratio: Bitter (.66)
I LOVE this beer. It tastes typically British. There's a really nice balance here. That yeast gives off a lot of fruit character which comes through nicely. The malt is soft and bready. Bitterness level is around the same as Sierra Nevada Pale Ale and mixes well with that bready character in the finish. Hops come through tastily too, with that Biritsh earthy character coming through and Challenger giving it a spicy touch.
If I did anything to change this beer, I'd just up the dry hops. Maybe instead of 15 grams, more like 21 grams and do it for 7 days. Otherwise, the hops come through quite tastily here.
