A turn of the century Burton Ale. A ton of hops for this puppy so I substituted Warrior and Admiral for 4 oz of EKG at the start of the boil but kept the Hallertau and EKG as flavor and aroma or it would lose all its intended character. Never used Admiral before but its an off shoot of Wye Challenger. I’ve had good success with these beers but have had them turn out a tad bit dry. Hopefully the addition of Crystal and corn flakes will add a little body and mouth feel to balance the high IBU and alcohol. I can’t be bothered to make the invert sugar the recipe calls for. It’s time consuming, although you can taste a difference. Turbinado with a little molasses is a good substitute or if you can find it pilloncillo is even better but twice as expensive as turbinado. I am going out on a limb and using Carafa III to color up. It’s a dehusked roasted barley that supposedly doesn’t add much flavor and no astringency. Was happy with the color so we’ll see if it’s claims for adding no astringency ring true.

6 gallons

Estimated OG: 1.071
Estimated FG: 1.018
Estimated Color: 24.4 SRM
Estimated IBU: 98.5 IBUs
Brewhouse Efficiency: 70.00 %
ABV: 7.0%

Grain
9 lbs Marris Otter (3.0 SRM) 56%
2.5 lbs 2 Row (2.0 SRM) 15.6%
1.5 lbs Flaked Corn (1.3 SRM) 9.3 %
8 oz Carafa III (525 SRM) 3.1%
8 oz Crystal 120 (120 SRM) 3.1%
2 lbs Turbinado sugar (10 SRM) 12.4%
1 oz Molasses (80 SRM) .4%

Schedule
60 minute Boil
28.00 g Warrior [5.70%] – Boil 60 min 39.6 IBUs
28.00 g Admiral [13.00%] – Boil 45 min 31.5 IBUs
56.00 g East Kent Goldings [5.70%] – Boil 30 min 20.3 IBUs
56.00 g Hallertau [2.7%] – Boil 15 min 7.1 IBUs
28.00g East Kent Goldings [5.70%] – Dry hop 3 days

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
1/2 Ventura water(high bicarbonates and sulfates)
1/2 RO Water
4 g Calcium Chloride Mash
4g Calcium Chloride Sparge
Mash in 4.5 gallons water 163F and let stabilize to 154F for 60 min
Mash out 170F
Batch Sparge 4.25 gallons cold sparge

Yeast
WLP 007 Dry English Ale 2L starter

Fermentation and packaging
63F for 7 days raise temp each day 1 degree to 70F. Dry hop in fermenter for 3 days. Rack off 5 gallons into keg and cold crash and carb. If bottling cold crash for a few days and then bottle. You could prime keg with 122g of sugar and let it condition for minimum 3 days and then put on gas at 7psi and chill at least 24 hours before serving to make sure everything drops.