Golden Ale

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: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (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: Saturday January 30th 2021

Golden Ale

by Wolf Pack Brewing

OG: 1.051 FG: 1.013 ABV: 4.9% IBU: 41

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

41.0

SRM (morey):

4.2

Mash pH

5.6

Cost $

28.99

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%
2.50 kg	Bairds - Maris Otter Pale Ale2.5 kg Maris Otter Pale Ale		37.5	2.5	50%
0.50 kg	New Zealand - Wheat Malt0.5 kg Wheat Malt		35.4	2.13	10%
5 kg / $ 5.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Amarillo20 g Amarillo Hops	$ 0.05 / g $ 1.00	Pellet	8.6	First Wort	0 min	24.06	9.5%
20 g	Citra20 g Citra Hops	$ 0.09 / g $ 1.80	Pellet	11	Boil	10 min	9.48	9.5%
20 g	Amarillo20 g Amarillo Hops	$ 0.05 / g $ 1.00	Pellet	8.6	Boil	10 min	7.41	9.5%
50 g	Citra50 g Citra Hops	$ 0.09 / g $ 4.50	Pellet	11	Dry Hop	3 days		23.8%
50 g	Amarillo50 g Amarillo Hops	$ 0.05 / g $ 2.50	Pellet	8.6	Dry Hop	3 days		23.8%
50 g	Citra LupuLN250 g Citra LupuLN2 Hops	$ 0.25 / g $ 12.50	Lupulin Pellet	24.6	Dry Hop	6 days		23.8%
210 g / $ 23.30

Show Summary View

Amount	Variety	Cost	IBU	Bill %
90 g	Amarillo (Pellet) 90 g Amarillo (Pellet) Hops	$ 0.05 / g $ 4.50	31.47	42.8%
70 g	Citra (Pellet) 70 g Citra (Pellet) Hops	$ 0.09 / g $ 6.30	9.48	33.3%
50 g	Citra LupuLN2 (Lupulin Pellet)	$ 0.25 / g $ 12.50		23.8%
210 g / $ 23.30

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) 218 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	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	15
Mash volume with grains	18.3
Grain absorption losses	-5
Remaining sparge water volume (equipment estimates 22.8 L)	28.8
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)	-0.3
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:	43.8
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 100% 37.4 ppg

Ending Kettle: 92% 34.2 ppg

Brew House: 82% 30.6 ppg

Wort Volume:

25 Liters

Expected 23 Liters of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.051
Actual OG: 1.051

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Updated	Comment
2/2/2021 4:50 AM over 3 years ago	+0	Mash Complete	1.066		5.35	2/2/2021 5:15 AM over 3 years ago
2/2/2021 5:15 AM over 3 years ago	+0	Pre-Boil Gravity	1.039	40 Liters	5.35	2/2/2021 5:15 AM over 3 years ago
2/2/2021 7:15 AM over 3 years ago	+0	Boil Complete	1.051	28 Liters	5.1	2/2/2021 9:02 AM over 3 years ago
2/2/2021 8:00 AM over 3 years ago	+0	Brew Day Complete	1.051	25 Liters		2/2/2021 9:02 AM over 3 years ago
2/4/2021 10:00 PM over 3 years ago	+2	Dry Hopped				2/8/2021 4:21 AM over 3 years ago	50 g Citra (Pellet) for 6 days 50 g Amarillo (Pellet) for 6 days
2/8/2021 4:19 AM over 3 years ago	+6	Cone Dump				2/8/2021 4:20 AM over 3 years ago
2/8/2021 4:21 AM over 3 years ago	+6	Dry Hopped				2/8/2021 4:21 AM over 3 years ago	50 g Citra LupuLN2 (Lupulin Pellet) for 3 days
2/11/2021 4:00 AM over 3 years ago	+9	Cone Dump				2/11/2021 4:29 AM over 3 years ago

Notes

https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
https://www.youtube.com/watch?v=TGmYdl-qBxs

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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Last Updated: 2021-02-08 04:21 UTC
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Golden Ale