A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.060 | Max OG: | 1.090 | |
| Min IBU: | 30 | Max IBU: | 60 | |
| Min Clr: | 10 | Max Clr: | 25 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 21.00 | Wort Size (Gal): | 21.00 |
| Total Grain (Lbs): | 68.73 | ||
| Anticipated OG: | 1.080 | Plato: | 19.3 |
| Anticipated SRM: | 12.6 | ||
| Anticipated IBU: | 74.4 | ||
| Brewhouse Efficiency: | 68 | % | |
| Wort Boil Time: | 90 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 27.10 | Gal | |
| Pre-Boil Gravity: | 1.062 | SG | 15.2 Plato |
| Formulas Used |
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Daniels
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 88.9 | 61.09 lbs. | Pale Malt(2-row) | Great Britain | 1.036 | 3 |
| 5.6 | 3.82 lbs. | Carastan Malt | Great Britian | 1.035 | 34 |
| 5.6 | 3.82 lbs. | Crystal 40L | America | 1.034 | 40 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 7.64 oz. | Brewer's Gold | Whole | 7.00 | 44.8 | 90 min |
| 7.64 oz. | Fuggle | Whole | 5.00 | 22.5 | 30 min |
| 7.64 oz. | Goldings - E.K. | Whole | 6.00 | 7.1 | Dry Hop |
| Yeast |
| Water Profile |
| Profile: | Burton On Trent |
| Profile known for: | Strong Pale Ales |
| Calcium(Ca): | 268.0 ppm |
| Magnesium(Mg): | 62.0 ppm |
| Sodium(Na): | 30.0 ppm |
| Sulfate(SO4): | 638.0 ppm |
| Chloride(Cl): | 36.0 ppm |
| biCarbonate(HCO3): | 141.0 ppm |
| pH: | 8.33 |
| Mash Schedule |
| Mash Type: | Single Step | |
| Grain Lbs: | 68.73 | |
| Water Qts: | 103.10 | Before Additional Infusions |
| Water Gal: | 25.77 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 1.50 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 148 | 90 Min |
| Mash-out Rest: | 168 | 10 Min |
| Sparge: | 180 | 40 Min |
Total Mash Volume Gal: 31.49 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
Rack onto dry hops and 1oz. medium toasted AmericanOak upon kegging. Age at cellar temps for years and years. Sample along the way of course. |
| Awards |
|
Dogfish Head Brewmaster's Notes for the Burton Batton -Not authentic with no references to the original Ballantine Burton Ale as admitted by Sam Cagione, owner of DHB - Bob Girolamo Grist: Pilsner malt 95% Crystal malt 3% Amber malt 2% The Multi-step: 120F to 149F to 170F Boil Time: 75 minutes Original gravity: 26.5P ABV: 11% Hops: Warrior and Glacier Primary fermentation: open top Blended on two stains of ale yeast – one American and one English Conditioned on barrel staves of French oak for four months. Dry-hopped with Glacier. Aged on the oak for 4 months before blending 50/50 with 90 Minute imperial IPA (90 IBU , 9%ABV) Post-blend this beer is 80 IBU and 10% ABV. It is then bottle-conditioned in cork-finished champagne bottles. |
Generated with ProMash Brewing Software