i'm planning to brew a 19th century Burton style ale for one of my next brews and began putting together my recipe this afternoon. since there's not many commercial examples or recipes of this style, i've been doing all the research i can. i've been reading 'Shut Up About Barclay Perkins' like a madman, reading what i can from brewing mags and drinking Schell's Stag Series #4, along with some english barley wines and winter warmers.
i've gathered that using modern malts and process, i can replicate the sweet, caramel-y malt flavors by using 'mild' malt as a base and various medium to dark caramel malt, along with some brown sugar. for hops i'll stick with the traditional fuggle. yeast will be 1882, due to the flavor profile, dark fruit esters. the fact that that strain originated from a 'now defunct' English brewery it also appealing.
the first draft of my recipe is as follows, though i'm sure i'll make a few tweaks before brew day. if anyone has experience brewing this style, feel free to chime in, i'd love some experienced input.
batch size: 2.25 gal in the fermenter.
5.25# Optic malt
.5# caramel 120
.5# british caramel 50-60
.25# brown sugar
.7 oz challenger 7.2%aa @ 60
.7 oz fuggle 5%aa @ 15
.7 oz fuggle 5%aa @ 5
i'll probably dry hop for several days before bottling with a little bit of fuggle too.
wyeast 1882
ferment @ ~65
OG- 1.079
FG- 1.018
IBU 58 (rager)
my BrewPal brings it right into the style of 'old ale', with the IBU being on the high end for the style. which i think is pretty much what i'm going for, a big, caramel-y, malty brew with a solid hops bitterness.
the two things i'm a bit undecided on is the late hopping, i may want to beef it up a bit. and the possible use of a very small amount of pale chocolate malt, </= 1% of the grist. i do that a lot in my ESBs, and the teeny bit of roast it adds is quite nice.
either way, i'm pretty excited for this brew.
i've gathered that using modern malts and process, i can replicate the sweet, caramel-y malt flavors by using 'mild' malt as a base and various medium to dark caramel malt, along with some brown sugar. for hops i'll stick with the traditional fuggle. yeast will be 1882, due to the flavor profile, dark fruit esters. the fact that that strain originated from a 'now defunct' English brewery it also appealing.
the first draft of my recipe is as follows, though i'm sure i'll make a few tweaks before brew day. if anyone has experience brewing this style, feel free to chime in, i'd love some experienced input.
batch size: 2.25 gal in the fermenter.
5.25# Optic malt
.5# caramel 120
.5# british caramel 50-60
.25# brown sugar
.7 oz challenger 7.2%aa @ 60
.7 oz fuggle 5%aa @ 15
.7 oz fuggle 5%aa @ 5
i'll probably dry hop for several days before bottling with a little bit of fuggle too.
wyeast 1882
ferment @ ~65
OG- 1.079
FG- 1.018
IBU 58 (rager)
my BrewPal brings it right into the style of 'old ale', with the IBU being on the high end for the style. which i think is pretty much what i'm going for, a big, caramel-y, malty brew with a solid hops bitterness.
the two things i'm a bit undecided on is the late hopping, i may want to beef it up a bit. and the possible use of a very small amount of pale chocolate malt, </= 1% of the grist. i do that a lot in my ESBs, and the teeny bit of roast it adds is quite nice.
either way, i'm pretty excited for this brew.