5 Gallons (19 liters)
OG: 1085/15.5°P
Alcohol: 8–9%/vol
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.
Nice article on Burton Ales!
No Hurt in Flirtin: the all grain recipe seems to be missing some specialty grains and sugars. Please update if possible. Thank you.
So I I understand this correctly, you’re suggesting a grain bill that is 2/3 Amber malt 1/3 base malt, hopped at around 60g/kg of hops to malt with 15g hops to malt retained for Dry hopping.
On top of this, we should use less hops if using pellets, how much less?
Also, would you really dry hop this at bottling/casking and if so, how long would you lay it down with the hops?
Otherwise, thanks for the article I found it quite interesting. p.s. given a tasting like this http://zythophile.wordpress.com/2012/06/10/an-1875-arctic-ale-tasting/#more-2879 How would you change or modify this recipe for color correctness?
I ask all this as in the next couple of weeks I intend to have a tilt at this – BIAB & NoChill + keg conditioning. Cheers.