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beertrap

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Jan 10, 2019
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i really like the personal brew day posts, so,

Burton Ale
I got this recipe from an old Brew TV show and tweaked it.

16 lb Simpsons marris otter
1 lb Munich L10
1 pint Nottingham yeast slurry
8 oz home grown fuggels and goldings @ 60 and @ 10
Mash at 152F for 60 minutes
Sparge with 170 F for 45 minutes
5 gallon batch
Ferment @ 62-64 F for 3 weeks
Rack to secondary and add 4-6 oz of home made white oak sticks toasted medium to charred for 1 month then bottle

I make this once a year and it really does not come around for 6 months after bottling.

Happy brewing.
 
Home grown ipa #6 or hgipa #6

21 L

2.3 kg Simpsons marris otter
2.3 kg best ale
.23 kg L40
.23 Belgian buisket malt
Mash 65 C
Sparge 77C
28 g cascade first wort hopping
28 g each cascade, chinook and Columbus @30
28 g each cascade and nugget @10 and 5
56 g centenial dry hop for 3 days after racking to secondary
1 pint notty slurry from hgipa #5

All hops from my hop yard. Pales and IPAs make up 50% of my yearly brewing.
Happy brewing
 
Well, I can be one of those odd Brewers that like the malt taste in a ipa.
The Belgian biscuit malt in the small quantity adds a bit of mouth feel and taste. The hops are not lost or overpowered by the malt at all. I have used .5 K in a 18 L brew where it was too much and did tone down the hops.
Of course , that's my taste.

I should note that the yeast slurry also smells quite hoppy and adds to the brew vs using a fresh packet of yeast.

Hope that helps
 
Racked Burton ale and added oak.
Dry hopped HGIPA with centenial but in addition to the 56g of centenial also added 56 g of citra.

-26c over the weekend so no brewing.
 
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