15 March 2010

We attempt a Burton...





I wasn't sure if it was ethical to try brewing a Burton having never tried one, but decided since I have never seen one available in the US that maybe the beer gods would forgive me.  I chatted with the Zythophile (buy his book) on the subject and he directed me to the ubiquitous "The complete practical brewer" by Marcus Lafayette Byrn.  Page 170 is displayed below.


We finally settled on the below recipe. I'd love to get feedback on whether is looks right.



We used WYeast's 1968 London ESB Ale yeast for it's aging properties, since we intend to put this one down for about a year minimum.



We have good luck on mash temperature stability, had good conversion and ended up with 1.100 for Original Gravity!  Huzzah!


Once primary fermentation has completed we will add Brettanomyces along with a very small amount of oak chips for aging.  I estimate, if all goes well that we can try this out for next Christmas.  :) 


And just for fun we gathered the second runnings and krausened the second runnings from our previous batch... That should be an interesting experiment!  

...And check out my new mash paddled above.  :)

In the mean time...

Pour one for me,

joel.


5 comments:

  1. I only use my beaker for science.

    ReplyDelete
  2. I think that would be considered a test tube, guys...
    But my dad was a science teacher. What should I expect from you clowns?
    Beaker! Bah! Next you'll confuse a bunsen burner for a graduated cylinder! iluvu

    ReplyDelete
  3. Oh ales, how we love thee... I'm not sure my feedback on whether it looks right would be any use (as I don't even know what its meant to look like) but I do think thats some good-loooking test tube fermentation going on... as are the fairy-light wrapped beams in your brewery!

    ReplyDelete
  4. Ah Brian, my dad was a science teacher too! Did you also get old-school microscopes (and smoke bombs) for your birthday?

    ReplyDelete