Burton Ale
English Pale Ale

 

Type: All Grain

 Date: 4/6/2003

Batch Size: 5.00 gal

 Brewer: Brad Smith
Boil Size: 5.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 72.00
Taste Notes: A smooth tasting pale ale -- full in body and a great long lasting head. Another great beer to stock -- favorite with guests. Make's a great black and tan when combined with light bodied Irish stout.
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) UK (2.5 SRM) Grain 80.00 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.00 %
1.00 oz Goldings, East Kent [5.50 %] (60 min) Hops 18.9 IBU
0.50 oz Northern Brewer [7.50 %] (60 min) Hops 12.9 IBU
0.50 oz Fuggles [5.00 %] (2 min) Hops 0.7 IBU
0.75 oz Fuggles [4.50 %] (Dry Hop 3 days) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 oz Polyclar (Secondary 1.0 days) Misc
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 10.00 %
5.00 gal Burton On Trent, UK Water
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.056 SG

 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.29 % Actual Alcohol by Vol: 5.08 %
Bitterness: 31.7 IBU Calories: 242 cal/pint
Est Color: 7.0 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 9.00 lb
Sparge Water: 2.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 11.25 qt of water at 170.5 F 158.0 F
10 min Mash Out Add 7.20 qt of water at 185.9 F 168.0 F

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.7 PSI Carbonation Used: 12 PSI
Keg/Bottling Temperature: 41.0 F Age for: 14.0 days
Storage Temperature: 52.0 F  
 

Notes

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