jrhammonds
Well-Known Member
So, I'm looking for some recipe critiques/suggestions. My goal is to create an oaked, english strong ale (burton). More specifically, I'm looking to create the English half of Dogfish Head's Burton Baton (the one they mix with the 90 minute IPA at bottling): Dogfish Head - Burton Baton.
That said, I'm hoping a few of you might critique this recipe. I want a caramelly, english strong ale that isn't too dark (old ale) but instead will allow for the caramels, english malt, and vanilla-esuqe oak to shine through. So, somewhere between an english barley wine and pale ale; similar to an old ale--but not as dark (no treacle). Suggestions?
UK Pale Ale Malt 12lb 0oz
Belgian Aromatic Malt 12.00 oz
Canadian Honey Malt (Gambrinus) 8.00 oz
US Caramel 60L Malt 8.00 oz
US Caramel 80L Malt 8.00 oz
UK Carastan Malt 8.00 oz
That said, I'm hoping a few of you might critique this recipe. I want a caramelly, english strong ale that isn't too dark (old ale) but instead will allow for the caramels, english malt, and vanilla-esuqe oak to shine through. So, somewhere between an english barley wine and pale ale; similar to an old ale--but not as dark (no treacle). Suggestions?
UK Pale Ale Malt 12lb 0oz
Belgian Aromatic Malt 12.00 oz
Canadian Honey Malt (Gambrinus) 8.00 oz
US Caramel 60L Malt 8.00 oz
US Caramel 80L Malt 8.00 oz
UK Carastan Malt 8.00 oz