Burton-on-The Mon
- 8 lbs Munton & Fison Pale Ale Malt
- 1/2 lb Munton & Fison Crystal Malt (~55L)
- 1.4 oz N. Brewer Hop pellets (7.5%AA) (75 min)
- .5 oz Fuggles Hop plugs (4.0%AA) (10 min)
- .5 oz Kent Goldings Hop plugs (at end of boil)
- 3 tsp Gypsum (for 7.5 gals of Pittsburgh water)
- 1.5 tsp Calcium Carbonate (for 7.5 gals of water)
- 1.5 tsp Epsom Salts (for 7.5 gals of water)
- dash table salt (for 7.5 gals of water)
- 12g. pkg dry Whitbread Ale Yeast
Burtonize 9 qts of water (Calcium 180 ppm, Sulfate 450 ppm, Chloride 40 ppm).
Heat to 160 degrees, add grain. Mash at 153 degrees for 90 minutes.
Mash out at 170 degrees for 5 minutes. Sparge with Burtonized water at 170 degrees.
Collect 6.5 gallons liquid. Boil 90 minutes.
OG = 1.055
FG = 1.015