- Recipe Type
- Partial Mash
- Yeast
- WLP023
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.042
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 45
- IBU
- 31
- Color
- 8
- Primary Fermentation (# of Days & Temp)
- 10 @ 67F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 67F
- Additional Fermentation
- none
- Tasting Notes
- has mellowed into a very smooth pale ale - very drinkable
Batch Size: 5.00 gal
Boil Size: 2.37 gal
Estimated OG: 1.044 SG
Estimated Color: 7.9 SRM
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 45 Minutes
Mash
3 lbs Pale Malt, Maris Otter (3.0 SRM) 48.00 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 8.00 %
Extract
1 lbs 12.0 oz Extra Light Dry Extract (3.0 SRM) 28.00 %
1 lbs Amber Dry Extract (12.5 SRM) 16.00 %
Hops
1.00 oz Challenger [7.00 %] (45 min) 23.2 IBU
0.50 oz Williamette [5.80 %] (10 min) 2.1 IBU
0.50 oz Williamette [5.80 %] (1 min) 1.8 IBU
Misc
1.00 tsp Irish Moss (Boil 10.0 min)
Yeast
Burton Ale (White Labs #WLP023)
Mash Schedule
Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.50 lb
75 min @ 150.0 F
Notes
bottled with 4oz of fructose
Boil Size: 2.37 gal
Estimated OG: 1.044 SG
Estimated Color: 7.9 SRM
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 45 Minutes
Mash
3 lbs Pale Malt, Maris Otter (3.0 SRM) 48.00 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 8.00 %
Extract
1 lbs 12.0 oz Extra Light Dry Extract (3.0 SRM) 28.00 %
1 lbs Amber Dry Extract (12.5 SRM) 16.00 %
Hops
1.00 oz Challenger [7.00 %] (45 min) 23.2 IBU
0.50 oz Williamette [5.80 %] (10 min) 2.1 IBU
0.50 oz Williamette [5.80 %] (1 min) 1.8 IBU
Misc
1.00 tsp Irish Moss (Boil 10.0 min)
Yeast
Burton Ale (White Labs #WLP023)
Mash Schedule
Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.50 lb
75 min @ 150.0 F
Notes
bottled with 4oz of fructose
