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#46:  Dogyard XXX Ale (Strong Ale)
  • A special Burton Ale based on Ballantine's version, which was brewed for employees and VIP's for Christmas gifts in the 1930's and 40's.
Chris Swingley 
27-Aug-2005

Recipe (for 5 gallons final volume)
16.0 pounds (89%) Crisp Maris Otter Pale Malt
1.0 pounds (6%) Great Western Carastan Malt
1.0 pound (5%) Crystal Malt, 40L

2.0 ounce   English Challenger pellet hops, 7.1% AA (100 minutes)
2.0 ounce   U.S. Willamette whole hops, 4.9% AA (40 minutes)
1.0 ounces   English Kent Goldings whole hops, 6.6% AA (1 minutes)
1.0 ounces   English Kent Goldings whole hops, 6.6% AA (dry hopped in keg)

0.25 teaspoon   Irish Moss (15 minutes)

  • White Labs WLP023 Burton Ale Yeast, pitched at 68°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 41.5 quarts  water treated with:
    •  1 Campden tablet.
  • 27 quarts mash water treated with:
    • 2.3 teaspoons Gypsum. Adds 95 ppm Calcium, 229 ppm Sulfate

Mash
  • 27 quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 148°F (Held 90 minutes)

Sparge
  • 14.5 quarts water @ 180°F, drain
  • Mash drained, heated to 180 F and re-sparged after adding sparge water.

Boil
  • Boiled 8.0 gallons for 110 minutes to yield 5.0 gallons wort

Fermentation
  • Primary: bucket, 7 days, 68°F, Temperature peaked at 72 F during active fermentation. 1.018 at transfer to secondary.
  • Secondary: glass, 14 days, 65°F

Packaging
  • Kegged at 8 psi, 45°F (2.2 volumes CO2)
  • Conditioned for 12 weeks
  • Ready to drink on 10-Dec-2005

Properties
Starting Gravity: 1.080 Final Gravity: 1.016
Original Extract: 19.3°plato Apparent Extract: 4.08°plato
Real Extract: 7.02°plato
Alcohol: 8.4% by volume (6.6% by weight)
Apparent Attenuation: 78.9% Mash Efficiency: 68%
Bitterness: 69 IBU Color: 13 SRM
BU:SG: 0.86 BV: 2.02

Tasting Notes

    Other Brewing pages:

    List of recipes Equipment Books Brewery Research