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 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.
