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Old Burton Extra

Old Burton Extra

Old Ale • All Grain • 5 gal

Muddy Mo

Kristen English authentic Burton Ale recipe at http://barclayperkins.blogspot.com/2010/06/lets-brew-wednesday-fullers-obe.html

September 4, 2011 at 01:50am

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Ingredients (All Grain5 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.


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


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