Recipe: Burton Ale
Specifics
Reference
Style:
English Pale Ale
Contributor: Patrick Kennedy
Yield: 5 gallons
Reference
Color (SRM/EBC):
7/13.8
Bitterness (Calc): 32.4 IBU
BU/GU: 0.6
Calories: 179 (12 ounces)
ABV: 5.2%
ABW: 4.1%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.015
FG (Plato): 3.82° P
Real Extract: 5.54° P
App. Atten.: 71.3%
Real Atten.: 58.4%
General Information
Method: All Grain
Source: Brad Smith
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Brown Sugar, Light  
Non-Fermentables
0 Irish Moss @ 10 minutes (Clarity)  
0.01 Polyclar @ 1440 minutes (Chill Haze)  
Reference
Hops
1.00 ounces
Goldings, East Kent
5.50% Pellet @ 60 minutes
Type: Aroma
Use: Boil
5.5 AAUs
0.50 ounces 7.50% Pellet @ 60 minutes
Type: Bittering and Aroma
Use: Boil
3.8 AAUs
0.50 ounces
Fuggles
5.00% Pellet @ 2 minutes
Type: Aroma
Use: Boil
2.5 AAUs
0.75 ounces
Fuggles
4.50% Pellet @ 4320 minutes
Type: Aroma
Use: Dry Hop
3.4 AAUs
2.75 ounces Total Hop Weight 15.1 AAUs
Reference
Yeast
White Labs Burton Ale — Liquid — 0
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 14 days @ 52° F
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