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Old Burton Extra
Old Ale • All Grain • 5 gal
Kristen English authentic Burton Ale recipe at http://barclayperkins.blogspot.com/2010/06/lets-brew-wednesday-fullers-obe.html
September 4, 2011 am 01:50am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.21 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 5.21 lbs
Standard 6-Row; Rahr
Standard 6-Row; Rahr
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- 1.83 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .37 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 2.25 oz
East Kent Goldings - 4.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.75 oz
East Kent Goldings - 4.5 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Not included in calculation: Dry hop w/ 2 oz East Kent Goldings. The original recipe called for caramel coloring to achieve the target SRM. Here, the black malt serves that purpose. + Mash 120min@149°F + Boil for 90 min + Ferment at 65F (to reach FG target requires 79% attenuation) + Aim for 2.1 volumes of CO2 when bottling with corn sugar + Serve at cellar temp
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: A - Old Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.014 | 1.015 - 1.022 | |
| Color: | 17.6 SRM | 10 - 22 | |
| Alcohol: | 7.1% ABV | 6% - 9% | |
| Bitterness: | 69.9 IBU | 30 - 60 | |
Discussion
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