Ballantine Burton Ale Project Beer

A ProMash Recipe Report

BJCP Style and Style Guidelines
11-A English & Scottish Strong Ale, Old Ale

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
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential 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

% 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.

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

White Labs WLP023 Burton Ale

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.

Mash Schedule

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.

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

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