Burton-on-Housatonic IPA
Burton-on-Housatonic IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 9 ABV = 8%
Ingredients
14 lbs. 2 oz. (6.4 kg) Maris Otter 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
16.1 AAU Northern Brewer hops (90 min.) (2.3 oz./65 g at 7% alpha acids)
5 AAU East Kent Goldings hops (10 min.) (1 oz. /28 g at 5% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
1 oz. (28 g) East Kent Goldings hops (dry hop)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours. Sparge one hour, with water no hotter than 175 °F (79 °C), until run-off reaches a specific gravity 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides.
Adjust wort volume with cold water, and cool to about 70 °F (21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a secondary fermenter. If you will be bottling, add dry hops at this stage. One to two weeks later, rack again, prime with corn sugar, and rack into keg or bottles. If you keg your beer, add dry hops at this stage. The beer should be ready to drink after conditioning for a week or so. It will keep for months if kept cool, and you have been careful to avoid aeration during racking.
Burton-on-Housatonic IPA, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 12 ABV = 8%
Ingredients
1.5 lbs. (6.4 kg) Maris Otter pale ale malt
0.5 lbs. (0.23 g) crystal malt (40 °L)
1 lb. 14 oz. (0.85 kg) Muntons light dried malt extract
6.6 lb. (3 kg) Muntons Maris Otter liquid malt extract
16.1 AAU Northern Brewer hops (90 min.) (2.3 oz./65 g at 7% alpha acids)
5 AAU East Kent Goldings hops (10 min.) (1 oz. /28 g at 5% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
1 oz. (28 g) East Kent Goldings hops (dry hop)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) yeast
1 cup corn sugar (if priming)
Step by Step
In a large kitchen pot, heat 3 qts. (2.8 L) of water to 165 °F (74 °C). Place the crushed grains in a steeping bag and steep in this water for 60 minutes. Hold steeping temperature around 154 °F (68 °C). Heat 1.5 gallons (5.7 L) of water to a boil in your brewpot. Add “grain tea” from steep to your brewpot. Hold grain bag over brewpot with a large colander and rinse grain bag with 1.5 qts. (~1.5 L) of hot water (at 170 °F/77 °C). Add dried malt extract and bring to a boil.
Boil 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let steep for 15 minutes with the brewpot lid closed. (If the liquid extract is hopped, it will give you more bitterness.) Cool wort, top up to 5 gallons (19 L), aerate and pitch yeast. Follow the instructions for fermentation and dry hopping in the all-grain recipe.
