Ballantine Burton Ale Project Beerf cara-pilsА@А@њŸB"‘€B{.?Z-English & Scottish Strong AleOld AleЎ‡?…‹?…ы?ха‚?Р@A№ApB AШAMedium amber to very dark red amber.Malty flavor, medium to full bodied.Hop aroma not usually present.Dry.Theakston's Old Peculier, Young's Winter Warmer, Samuel Smith's Winter Welcome. ABrewer's Goldр@p@B‚B@A€>HBNeutral, not highly regarded.EnglandEnglish Ales. Heavier German.style lagers.Northern Brewer, Galena Aр@@ZCю)BFuggle Fuggle @0@аAаAB BMild.EnglandEnglish Ales. Bitters, India Pale Ales, Porters, StoutsDomestic Fuggle, Styrian Goldings, Willamette. A @@hЎAGoldings - E.K.Р@P@ДAИA8B4BMild, slightly flowery.EnglandEnglish Ales. Bitters, India Pale Ales, Porters.English Fuggle, B.C. Goldings, Willamette.  AР@@ћџPale Malt(2-row)(2-row)ow)FawcettGreat BritainumІ›„?33C@333@ШBB\Т?сz?All English Ales.Workhorse of British Brewing. Infusion Mash.}Я›B}ߘB€A&pŽBCarastan Maltan MaltGreat Britianсz„?B€@ As{—Bs{”B€?ќxŠ@Crystal 40Lstal 40LAmericaZ„? B€@ A‹'“B‹'B€?:„†@Burton AleYeastWhite LabsWLP023Fruity Apple, Clover Honey and Pear.From the famous town of Burton, upon Trent.EKŒBBurton On Trent†CxB№A€DB CЎGAStrong Pale Ales”ZЈ Д(рARack onto dry hops and 1oz. medium toasted AmericanOak upon kegging. Age at cellar temps for years and years. Sample along the way of course.sfer it off the hops and residual lees to another corny. I will add 4 ounces of French oak and age for one year at cellar temps. The beer will be force carbonated to just over 2 atmospheres of C02. I will pull "samples" of this brew at 6 and 12 months via a cpbf and sent to Jeff Renner for tasting sessions. At 18 months, the rest of the batch will be cpbf'd, labeled and stored at cellar temps.Dogfish Head Brewmaster's Notes for the Burton Batton -Not authentic with no references to the original Ballantine Burton Ale as admitted by Sam Cagione, owner of DHB - Bob Girolamo Grist: Pilsner malt 95% Crystal malt 3% Amber malt 2% The Multi-step: 120F to 149F to 170F Boil Time: 75 minutes Original gravity: 26.5P ABV: 11% Hops: Warrior and Glacier Primary fermentation: open top Blended on two stains of ale yeast – one American and one English Conditioned on barrel staves of French oak for four months. Dry-hopped with Glacier. Aged on the oak for 4 months before blending 50/50 with 90 Minute imperial IPA (90 IBU , 9%ABV) Post-blend this beer is 80 IBU and 10% ABV. It is then bottle-conditioned in cork-finished champagne bottles.Dџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџ