Burton Style Pale Ale

Brewer:	Scorched House		Email:	chembrew04@yahoo,com
Beer:	Burton Style Pale Ale		Style:	English Pale Ale
Type:	All grain		Size:	15.5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	36 IBU
OG:	1.052		FG:	1.014
Alcohol:	4.9% v/v (3.8% w/w)
Water:	boil to remove Chlorine
Grain:	25 lb. American 2-row 2 lb. British crystal 70-80L 8 oz. Flaked barley
Mash:	75% efficiency
	Infusion of 165 - 170F H20 to get about a 150F Mash in my kit. It works, Stir it ever 15 minutes, and Mash out with 170F water after 1hr. Sparge over 30 min with 170F
Boil:	90 minutes	SG 1.047	17 gallons
	1 lb. Brown sugar
	irish moss at 15min remaining
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Yakima Magnum (16% AA, 60 min.) 2 oz. Kent Goldings (5% AA, 30 min.) 2 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Stir plate Starter....2L flask with White labs, Burton liq yeast and 1 1/3 cup dry malt and 1.5 liter water. Sanitized and boiled/cooled as usual
Log:	Brew Date: April 10, 2004. Ferment in 15 gal drum, rack to 3 glass carboys, then 5 gal kegs and artifical carbonate
Carbonation:	2.0 volumes	Keg: 9.0 psi @ 45°F
Tasting:	I've made this before and it got good reviews. A little cloudy and not quite Bass with English yeast. Trying Burton Yeast to nail it. All mistakes are drinkable!

Recipe posted 04/09/04.