5 Gallons (19 liters)
Bitterness: 65 IBUs
Color: medium amber
Yeast: Saison Wyeast 1057 (derived from the US brewery Ballantine’s, which once brewed a Burton ale) or White Labs: Burton Ale Yeast WLP023. With a strong beer like this a starter is strongly recommended.
All-grain recipe calculated at 75% efficiency
All grain recipe:
3 lb/1.4 kg English pale ale malt, preferably Maris Otter or other premium varietal
3 lb/2.3 kg English or Belgian amber/biscuit
Extract + steeped grain recipe
4.5 lb/2.0 kg Pale dry unhopped amber extract (or 5 lbs syrup)
Plus: all other grains & sugars
Hops (calculated for whole hops; use 25% less for pellets)
4 oz/113 gm 90 min East Kent Goldings(4% AA)
4 oz/113 gm 5 min East Kent Goldings(4% AA)
2 oz/57 gm dry hop East Kent Goldings(4% AA)
Mash should be simple infusion mash at 152°F/67°C for an hour; then raise to 170°F/77°C for mash out, then begin sparge. Ferment at 60–65°F/15–18°C.