Rare Barrel Golden Ale - Beer Recipe - Brewer's Friend

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Rare Barrel Golden Ale

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: https://beerandbrewing.com/the-rare-barrel-golden-ale-recipe/
Hop Utilization: 99%
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Monday May 25th 2020
1.046
1.006
5.2%
1.4
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 69.1%
1 lb Briess - American - Wheat1 lb American - Wheat 38 1.8 11.5%
9 oz American - Aromatic Malt9 oz Aromatic Malt 35 20 6.5%
9 oz Flaked Oats9 oz Flaked Oats 33 2.2 6.5%
9 oz German - Spelt Malt9 oz Spelt Malt 37 2 6.5%
139 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Strisselspalt0.1 oz Strisselspalt Hops Pellet 3.5 Boil 60 min 1.35 100%
0.10 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.10 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Infusion 45 °F -- 60 min
mash out to 168F Temperature 145 °F 168 °F 10 min
5.3 gal Fly Sparge 168 °F 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.26 13  
Mash volume with grains 3.95 15.8  
Grain absorption losses -1.09 -4.3  
Remaining sparge water volume (equipment estimates 5.83 g | 23.3 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.34 33.3
Equipment Profile Used: System Default
 
Notes

Jay Goodwin, cofounder and director of blending and brewing at The Rare Barrel in Berkeley, California, shared with us the recipe for their Golden Ale, which is loosely based on their straight lambic style. As this recipe is written, you can pitch any of the suggested mixed cultures into the primary fermentor and leave the beer to age from several months to a year or more.

An alternative approach is to ferment initially using a clean Saccharomyces strain such as Wyeast 1056, White Labs WLP001, or US-05, and then rack to secondary and add a strong mixed culture of Brettanomyces, Lactobacillus, and Pediococcus. If you use this alternate method, Jay recommends mashing at 155°F (68°C) for an hour to ensure that enough residual sugars remain for the mixed culture to consume during aging.

You can use any low alpha acid hops because only a small quantity is needed—just enough to achieve one IBU or so.

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  • Last Updated: 2020-05-25 23:32 UTC