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Burton Brown
This was an attempt at Samuel Smith's Nut Brown Ale, a lofty goal indeed.
| Brewer: | Mike Buchanan | Email: | ssaw83@hotmail.com | |||||
| Beer: | Burton Brown | Style: | English Brown | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 15 IBU | |||||
| OG: | 1.058 | FG: | 1.010 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | 1 tsp. Irish Moss at @20 min. Tap Water...it's hard water in my locale, perfect for Burton-style ales. |
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| Grain: | 1 lb. British brown 1 lb. Belgian CaraVienne 8 oz. British chocolate |
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| Steep: | Steeped at 150 degrees for 40 minutes, then rinsed with 170 degree water. | |||||||
| Boil: | 60 minutes | SG 1.146 | 2 gallons | |||||
| 6 lb. Light malt extract 1 lb. Wheat extract |
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| Irish Moss. | ||||||||
| Hops: | 1 oz. Perle (8% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) |
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| Yeast: | White Labs Burton Ale Yeast. First time I used this....you can't believe the difference it makes. It gave the beer the famous "Burton Snatch" flavor. I was very pleased!! |
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| Carbonation: | Brewed at room temp. and bottled with 3/4 cup corn sugar. | |||||||
| Tasting: | Beautiful nutty, pungent Burton-on-Trent profile. The Burton ale yeast is awesome. | |||||||
Recipe posted 02/14/01.