Gordon Strong’s Burton Ale (Pre-WWI era)
Burton Ale
(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.020 IBU = 42 SRM = 16 ABV = 6.7%
Ingredients
12 lbs. (5.4 kg) UK pale ale malt
2 lbs. (907 g) continental Munich malt
12 oz. (340 g) UK dark crystal malt (76 °L)
5 oz. (142 g) chocolate malt (360 °L)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11% alpha acid)
8 AAU Northdown hops (15 min.) (1 oz./28 g at 8% alpha acid)
8 AAU NZ Taiheke hops (aka NZ Cascade) (10 min.) (1 oz./28 g 8% alpha acid)
1 oz. (28 g) NZ Pacifica hops (aka Pacific Hallertauer) (1 min.)
0.5 oz. (14 g) NZ Taiheke hops (hop back)
0.5 oz. (14 g) NZ Pacifica hops (hop back)
0.5 oz. (14 g) NZ Taiheke hops (dry hop)
0.5 oz. (14 g) NZ Pacifica hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP023 (Burton Ale) or Lallemand London ESB yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1⁄2 tsp. each of calcium sulfate and calcium chloride to the mash. Mash the two base malts for 60 minutes at 154 °F (68 °C). Add dark and crystal malts, recirculate for 15 minutes. Then sparge and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C), and ferment until complete. Dry hop the beer for five days. Rack the beer, prime and bottle condition, or keg and force carbonate.
Burton Ale
(5 gallons/19 L, extract with grains)
OG = 1.071 FG = 1.020 IBU = 42 SRM = 16 ABV = 6.7%
Ingredients
7.8 lbs. (3.5 kg) pale liquid malt extract
1.3 lbs. (590 g) Munich liquid malt extract
12 oz. (340 g) UK dark crystal malt (76 °L)
5 oz. (142 g) chocolate malt (360 °L)
5.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 11% alpha acid)
8 AAU Northdown hops (15 min.) (1 oz./28 g at 8% alpha acid)
8 AAU NZ Taiheke hops (aka NZ Cascade) (10 min.) (1 oz./28 g 8% alpha acid)
1 oz. (28 g) NZ Pacifica hops (aka Pacific Hallertauer) (1 min.)
0.5 oz. (14 g) NZ Taiheke hops (hop back)
0.5 oz. (14 g) NZ Pacifica hops (hop back)
0.5 oz. (14 g) NZ Taiheke hops (dry hop)
0.5 oz. (14 g) NZ Pacifica hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP023 (Burton Ale) or Lallemand London ESB yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the dark and crystal grains for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extracts and stir until you no longer feel liquid extract at the bottom of the kettle when stirring. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated. Chill the wort to 64 °F (18 °C), pitch the yeast, allowing temperature to rise to 68 °F (20 °C). Following the remaining fermentation and packaging instructions as provided in the all-grain recipe.
