- Recipe Type
- All Grain
- Yeast
- WLP023 Burton Ale
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.068
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 28.5
- Color
- 36.7
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 42
- Additional Fermentation
- 4 weeks in bottles
- Tasting Notes
- Excellent roasted flavour, very dark and malty. Spice additions are subtle.
Code:
Ingredients:
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Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.63 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 6.12 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.08 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.08 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 2.04 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.04 %
1.75 oz Williamette [4.80 %] (60 min) Hops 27.0 IBU
0.50 oz Williamette [4.80 %] (5 min) Hops 1.5 IBU
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.25 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.80 gal of water at 167.2 F 155.0 F
Notes:
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2 tsp cinnamon, 1 tsp ginger, 1 tsp allspice @ 3min
