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Old 04-12-2008, 03:58 PM   #1
menschmaschine
 
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Jun 2007
Delaware
Posts: 3,272
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Recipe Type: All Grain   
Yeast: WLP023 Burton Ale   
Yeast Starter: Recommended   
Additional Yeast or Yeast Starter: -   
Batch Size (Gallons): 12   
Original Gravity: 1.036   
Final Gravity: 1.009   
IBU: 29.4   
Boiling Time (Minutes): 90   
Color: 8.4   
Primary Fermentation (# of Days & Temp): 3 Weeks at ~70dF   
Additional Fermentation: -   
Secondary Fermentation (# of Days & Temp): -   

EDIT: I've adjusted the recipe to be more user friendly, i.e., decreased the batch size to 5.5 gal and reduced the efficiency to 80%

My inspiration was having certain grains and golden syrup on hand along with Designing Great Beers. Having recently been to the UK and sampling wonderful real ale bitters in the pubs, tasting this brought me right back. The Burton Ale yeast performed exactly as advertised. The pear-like taste is wonderful and grains and golden syrup compliment the hops and yeast characteristics. The maltiness, bitterness and fruitiness work together to form a wonderful Bitter. Delicious!
Code:
Beer Profile
 
Est Original Gravity: 1.036 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.50%
Bitterness: 29.1 IBU 
Est Color: 9.1 SRM Color: Color  
Calories: 157 cal/pint 

Batch Size: 5.50 gal
Boil Size: 6.62 gal 
Boil Time: 90 min
Brewhouse Efficiency: 80.00 
  
Ingredients
 
Fermentables:

5.48 lb Pale Malt, Maris Otter (2.1 SRM) Grain 80.0 % 
0.51 lb Caramel/Crystal Malt - 120L (119.0 SRM) Grain 7.5 % 
0.31 lb Munich Malt (9.6 SRM) Grain 4.5 % 
0.21 lb Cara-Pils/Dextrine (2.1 SRM) Grain 3.0 %
0.34 lb Lyle's Golden Syrup [Last 15 min of boil] Extract 5.0 % 
        (1/3 of a 454g can or 11 fl oz (325 ml) pourable bottle)

Hops: 
1.00 oz Goldings, East Kent [5.20 %] (60 min) Hops 17.9 IBU
0.34 oz Fuggles [3.50 %] (60 min) Hops 4.1 IBU 
0.50 oz Goldings, East Kent [5.20 %] (30 min) Hops 6.9 IBU 
0.25 oz Goldings, East Kent [5.20 %] (1 min) Hops 0.2 IBU 

Miscellanous:
Minerals- If your water is soft and low in minerals, add Gypsum to boil
Whirlfloc or Irish Moss (Boil 15.0 min)

Yeast:
1 Pkg Burton Ale (White Labs #WLP023) [Starter 2000 ml] 

Mash Profile
 
Mash Name: Single Infusion, Light Body Total Grain Weight: 6.51 lb 
Water/Grain Ratio: 1.25 qt/lb
Sparge Water: 6.19 gal 
Grain Temperature: 72.0 F 
Tun Temperature: 160.8 F
Sparge Temperature: 168.0 F  
Mash pH: 5.4 pH 
  
60 min Mash 150.0 F- Add 8.13 qt of water at 160.8 F (assuming Tun temp. above) 
10 min Mash Out at 168.0 F

Fermentation:
Ferment at ~70dF.  Bottle/Keg after 3 weeks in primary.

Carbonation: ~ 1.2 Volumes CO2


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Old 08-11-2009, 02:16 PM   #2
JMass
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Jun 2007
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Thanks, I have a bottle of some type of syrup I picked up in England many years ago. I'll have to figure out what it is and see if I can still use it. I'll assume that shelf life is close to forever.

 
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Old 08-11-2009, 08:00 PM   #3
menschmaschine
 
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Jun 2007
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It's probably OK, but I would taste it before dumping it in the kettle... and make sure it's Golden Syrup and not Treacle or something very different. Also, Lyle's seems to be relatively available now in many supermarkets in with the corn syrups, etc. If I can get it here at a local supermarket in southern Delaware, surely you can get it where you are.
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Old 08-29-2009, 02:41 PM   #4
JMass
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Jun 2007
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I finally checked to see what I have. I have an old can of Lyle's golden syrup - 454 g, a can of Lyle's black Treacle 454 g, and a glass jar of ASDA Farm Stores Golden syrup - 680 g. So 2 pound cans and a pound and a half jar.

 
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Old 06-13-2015, 10:49 PM   #5
jsmay_
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Jan 2015
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Looks great- have you brewed this recently? Any tweaks?
Still sticking to extract brewing for now. Found Maris LME at the LHBS- think I could manage a brew with half of the LME at boil start, the balance with the Golden Syrup at the end; with a "partial mash" of the rest?
Any tips for the conversion to extract?
Thanks for sharing!

 
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