Burton Ale

Yeast(s) Used: 
WLP023 Burton Ale Yeast
Recipe Supplied by: 
Peter A’Hearn & Yuseff Cherney, Ballast Point Brewing Company San Diego, CA
About this Recipe: 

Malt
8 lb Coopers Light Malt Extract
1/2 lb Carastan Dark
1/4 lb Victory Toasted Malt
1/4 lb Dark British Crystal (135L)
Hops
2 oz Fuggles (20 min)
1 oz Kent Goldings (15 min)
Yeast
1 vial White Labs WLP023, Burton Ale Yeast
Coopers Carbonation Drops (priming)

1. Steep Crystal, Carastan and Victory malts in 150-180F brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers Light Malt Extract and Fuggle hops. Bring to very light boil. Total boil time: 20 minutes.
3. Add Kent Golding hop addition with 15 minutes remaining in boil.
4. After boil, cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 5 gallons if necessary.

Malt
8 lb Coopers Light Malt Extract
1/2 lb Carastan Dark
1/4 lb Victory Toasted Malt
1/4 lb Dark British Crystal (135L)
Hops
2 oz Fuggles (20 min)
1 oz Kent Goldings (15 min)
Yeast
1 vial White Labs WLP023, Burton Ale Yeast
Coopers Carbonation Drops (priming)

1. Steep Crystal, Carastan and Victory malts in 150-180F brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers Light Malt Extract and Fuggle hops. Bring to very light boil. Total boil time: 20 minutes.
3. Add Kent Golding hop addition with 15 minutes remaining in boil.
4. After boil, cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 5 gallons if necessary.
5. Pitch yeast when temperature is <80F. Ferment at 68-70F.

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