Codename : Westfort Burton Alethorpe

Reviewing the list of British style ales, I rediscovered the Burton Ale. Burton upon Trent was renowned for being an epicentre of beer brewing in England. A little about the the style,

A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Full bodied and chewy with a balanced hoppy finish and complex malty and hoppy aroma.


  • 2 lb 1 oz Maris Otter malt (3.8L)
  • 3 oz Light Munich malt (6.9L)
  • 2 oz Double Roasted Crystal (113L)
  • 2 oz Flaked maize (0.8L)
  • 1 oz Carastan malt (30L)
  • 0.7 oz Pale chocolate malt (225L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 oz Cascade hops at 30 minutes
  • 0.2 oz Cascade hops at 20 minutes
  • 0.2 oz Bramling Cross hops at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 1/4 tsp yeast nutrient (optional)
  • 3 ml Windsor dry ale yeast (see brew notes below)
  • 3 ml Nottingham dry yeast (see brew notes below)
  • 0.2 oz Cascade hops after 6 days
  • 0.2 oz Cascade hops after 8 days

Vital Stats

BJCP Style : Burton Ale
Anticipated ABV : 6.7%
Anticipated IBU : 43
Anticipated SRM : 18

Pre-boil SG : 1.053
Post-boil SG: 1.069
Original SG : 1.069
Target SG : 1.018
Carbonation : 2.2
Water profile : Dark Strong Ale
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 7L strike water, 152F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions. (see brew notes below)
  • Pitch the Windsor yeast to the carboy on brew day, wait 2 days to pitch the Nottingham yeast.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10 days, this is important to maintain the dry hop schedule

Fermentation Duration

  • Pitch the Nottingham yeast after two days.
  • Add the hops to the carboy as prescribed above.
  • This will add a lot of extra goo (I believe that is the technical term) buildup to the carboy, it may or may not settle out.
  • When it is time for bottling day, you might want to consider some form of filtering.

Bottling Day

Brew Notes

  • While researching recipes, I found one that had this yeast pitching schedule, it intrigued me, so I opted to try it. I can only imagine this utilises the fruity esters of the Windsor yeast with the finishing power of the Nottingham.Don’t have one or the either? Just pitch 6 ml of your favourite British ale yeast.
  • The approximate cost in consumables for this batch is $16.74
Ferment for 10 days, while waiting to pitch the next batch of Nottingham yeast, and following up with dry hopping.


Brew day : 19-Feb-2024