Golden Ale - Beer Recipe - Brewer's Friend

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Golden Ale

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.85 liters
Post Boil Size: 30.35 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday January 21st 2021
1.049
1.014
4.6%
53.6
5.5
5.2
18.89
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - American Ale Malt2 kg American Ale Malt $ 2.50 / kg
$ 5.00 		37.3 2.54 40.4%
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt $ 2.00 / kg
$ 4.00 		37.7 1.93 40.4%
0.50 kg Gladfield - Vienna Malt0.5 kg Vienna Malt 37.4 3.45 10.1%
0.25 kg Gladfield - Biscuit Malt0.25 kg Biscuit Malt 35 30.46 5.1%
0.20 kg Gladfield - Sour Grapes Malt Acid0.2 kg Sour Grapes Malt Acid 12.4 2.03 4%
4.95 kg / $ 9.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops $ 0.05 / g
$ 1.50 		Pellet 8.6 First Wort 90 min 36.52 21.4%
20 g Citra20 g Citra Hops $ 0.09 / g
$ 1.80 		Pellet 11 Boil 10 min 9.6 14.3%
20 g Amarillo20 g Amarillo Hops $ 0.05 / g
$ 1.00 		Pellet 8.6 Boil 10 min 7.5 14.3%
35 g Citra35 g Citra Hops $ 0.09 / g
$ 3.15 		Pellet 11 Dry Hop 3 days 25%
35 g Amarillo35 g Amarillo Hops $ 0.05 / g
$ 1.75 		Pellet 8.6 Dry Hop 3 days 25%
140 g / $ 9.20
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Table Salt Water Agt Mash 0 min.
10 g Gypsum / 155 Grams $ 0.02 / g
$ 0.20 		Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) / 62 Grams $ 0.02 / g
$ 0.04 		Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
2.25 g Wyeast - Beer Nutrient / 5 Grams $ 0.20 / g
$ 0.45 		Other Boil 10 min.
$ 0.69
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 68 °C 67 °C 120 min
25 L Sparge 67 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.9 L) 28.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 37.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 30.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.4 L) 23
Total: 43.7  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/loving-summer-blonde-ale-recipe/

Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2021-03-01 02:17 UTC
  • Snapshot Created: 2021-01-21 20:07 UTC
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