Burton’s Best IPA

Burton’s Best IPA

(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 8 ABV = 7.3%

Ingredients
11 lbs. (5 kg) British 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
1 lb. (0.45 kg) cane sugar (added to boil)
10 AAU Kent Golding hops (60 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Kent Golding hops (30 min.) (1 oz./28 g at 5% alpha acids)
6.5 AAU Kent Golding hops (15 min.) (1.3 oz./37 g at 5% alpha acids)
5 AAU Kent Golding hops (5 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Kent Golding hops (0 min.)
0.5 oz. (14 g) Kent Golding whole leaf hops (dry hop)
Wyeast 1098 (British Ale) or Wyeast 1968 (London ESB Ale)
3⁄4 cup corn sugar (if priming)

Step by Step
Mash grains at room temperature into 3.5 gal. (13 L) of water at 161°F (72 °C) to reach a conversion temperature of 150 °F (66 °C) for 1 hour. Sparge to collect 6 gal. (23 L) of wort. As the wort approaches boil, add sugar and stir to dissolve. Total boil time is 90 minutes. Boil for 30 minutes before making the first hop addition. Add hops as directed at 60, 30, 15, and 5 minutes before the end of the boil. Add the final hop addition to the wort just prior to cooling. Cool and aerate the hopped wort to 65 °F (18 °C) and add yeast. Ferment at 60–65 °F (15–18 °C) until finished. Rack into carboy containing 0.5 oz. (14 g) of whole leaf hops. Allow to age for a month at 50–55 °F (10–13 °C) prior to packaging.

Burton’s Best IPA

(5 gallons/19 L, partial mash)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 9 ABV = 7.3%

Ingredients
4 lbs. (1.8 kg) British 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
5 lbs. (2.3 kg) golden liquid malt extract
1 lb. (0.45 kg) cane sugar (added to boil)
10 AAU Kent Golding hops (60 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Kent Golding hops (30 min.) (1 oz./28 g at 5% alpha acids)
6.5 AAU Kent Golding hops (15 min.) (1.3 oz./37 g at 5% alpha acids)
5 AAU Kent Golding hops (5 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Kent Golding hops (0 min.)
0.5 oz. (14 g) Kent Golding whole leaf hops (dry hop)
Wyeast 1098 (British Ale) or Wyeast 1968 (London ESB Ale)
3⁄4 cup corn sugar (if priming)

Step by Step
Mash grains at room temperature into 1.5 gal. (5.7 L) of water at 161 °F (72 °C) to reach a conversion temperature of 150 °F (66 °C) for 1 hour. Sparge to collect 4 gal. (15 L) of wort. Add 2 gal. (7.6 L) of water to make a total volume of 6 gal. (23 L). As the wort approaches boil, add malt extract and sugar while stirring to dissolve. Boil for 30 minutes before making the first hop addition. Add hops as directed at 60, 30, 15, and 5 minutes before the end of the boil. Add the final hop addition to the wort just prior to cooling. Cool and aerate the hopped wort to 65 °F (18 °C) and add yeast. Ferment at 60–65 °F (15–18 °C) until finished. Rack into carboy containing 0.5 oz. (14 g) of whole leaf hops. Allow to age for a month at 50–55 °F (10–13 °C) prior to packaging.