Hello brewers,
So the other day, I decided to put a list of 10 interesting styles together that I will brew throughout this year. (i'd do more but only have one ferm chamber.. hahah).
First cab off the rank is a Burton Ale, which I've never brewed before.
So from my research this old style is supposed to be kinda like a malty, high ABV pale ale or IPA... almost a black IPA but not so dark perhaps... and using english malts and hops of course.
But looking around the interwebs, I see quite a few recipes that incorporate flaked corn.. ? Now i've never used flaked corn in any beer but from my understanding this makes a beer LESS malty.. so why would you add this to a Burton Ale?
Any ideas on this? Have you brewed a Burton Ale? What is the purpose of the flaked corn in a Burton Ale recipe? Do I need it?
Many thanks in advance.
Mike
BJCP style guide excerpt.
Flavor: Similar to the aroma, the malt is initially noted with a rich character and a somewhat sweet finish. The bitterness level is medium-high to high and helps balance the strong malt flavor. The malt flavors have a bready and biscuity character with substantial deep toast or dark caramel flavors; overly roasted and burnt flavors are inappropriate. Hop flavor can be medium to low, with a fruity, floral, spicy, or woody English quality. Dark or dried fruit flavors (plum, prune, fig, or raisin) are often present at up to a moderate level. A light alcohol flavor might be detected, but the sweetness in the finish usually masks it. The sweetness should be balanced by hops and never be cloying or clashing.
So the other day, I decided to put a list of 10 interesting styles together that I will brew throughout this year. (i'd do more but only have one ferm chamber.. hahah).
First cab off the rank is a Burton Ale, which I've never brewed before.
So from my research this old style is supposed to be kinda like a malty, high ABV pale ale or IPA... almost a black IPA but not so dark perhaps... and using english malts and hops of course.
But looking around the interwebs, I see quite a few recipes that incorporate flaked corn.. ? Now i've never used flaked corn in any beer but from my understanding this makes a beer LESS malty.. so why would you add this to a Burton Ale?
Any ideas on this? Have you brewed a Burton Ale? What is the purpose of the flaked corn in a Burton Ale recipe? Do I need it?
Many thanks in advance.
Mike
BJCP style guide excerpt.
Flavor: Similar to the aroma, the malt is initially noted with a rich character and a somewhat sweet finish. The bitterness level is medium-high to high and helps balance the strong malt flavor. The malt flavors have a bready and biscuity character with substantial deep toast or dark caramel flavors; overly roasted and burnt flavors are inappropriate. Hop flavor can be medium to low, with a fruity, floral, spicy, or woody English quality. Dark or dried fruit flavors (plum, prune, fig, or raisin) are often present at up to a moderate level. A light alcohol flavor might be detected, but the sweetness in the finish usually masks it. The sweetness should be balanced by hops and never be cloying or clashing.
