Inspired by the chapter "Dulce Domun" in The Wind in the Willows, I'd like to
make an Old Burton ale. The good folks at Shut Up About Barclay Perkins
have a pretty simple recipe for a 1935 "Fuller's Old Burton Extra" which I've
modified just slightly to round out the weights.
I'd be interested in any input by anyone who has made an Old Burton. I
realize a perfect version is impossible, so I'm more interested in getting into
the general neighborhood.
For a 5 Gallon Batch (values copied from the website, not checked to see if
things like ABV are actually reasonable)
English pale malt 5.25 lb
American 6-row 5.25 lb
Flaked Maize 1.83 lb (29 oz)
White sugar 0.37 lb (6 oz)
Caramel colorant 0.08 lb
Goldings 4.5% 90min 3 oz
Goldings 4.5% 30min 1.5 oz
Goldings 4.5% dry hop 2 oz
Nottingham ale yeast / WLP002 English Ale Yeast / WY 1968
Boil 1.5 hours
Water: The sticky in the Brew Science section
recommends adding to soft water (like mine) 2 teaspoons gypsum and 2 tsp
calcium chloride for Burton ale. Is this a reasonable figure? I've read all of
the posts warning like crazy never alter your water by one single ppm until
you know exactly what you're after, but given water soft like mine, and a
target as hard as Burton water, it seems crazy to get obsessive about this,
especially when there are plenty of other variables that I'll never control --
I'd rather hit a decent approximation and leave it at that.
Caramel coloring: It's evidently hard to find. This thread includes a post
recommending making your own out of sugar, water and cream of tartar.
Any idea how much of this would equal the amount in the recipe? I assume
it's OK to just add it at bottling time, considering it's a very small amount and
presumably has a small impact on flavor, and it will be easier to adjust at
Mash: I do brew in a bag. Any idea if I need to modify the mash time or
temp (or anything else)? I assume not, but I typically do a 1 hour mash and
want to make sure there isn't some issue to watch out for with the longer
mash besides the usual temp control.
Yeast: The recipe calls for either Nottingham or WLP002 / WY 1968. The
dry and the liquids don't seem to be equivalent -- any idea which is
preferable (leaving out the endless debate of dry v. wet) -- I'm thinking
strictly in terms of appropriate for Old Burton. If Nottingham's not the right
dry, is there a better alternative?
Anything Else: Any other comments on this recipe, or Old Burton in general?