Golden Brick - Imperial Golden Ale - Beer Recipe - Brewer's Friend

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Golden Brick - Imperial Golden Ale

236 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 50 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 53.44 liters
Post Boil Size: 48.45 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 236 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Monday May 17th 2021
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OG: 1.080 FG: 1.019 ABV: 8.0% IBU: 58

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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 45.4%
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 27.2%
1 kg Joe White - Pilsner / Export Pilsner1 kg Pilsner / Export Pilsner 36.8 2 9.1%
1 kg Joe White - Wheat Malt1 kg Wheat Malt 37.3 2.15 9.1%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.5%
0.40 kg Dry Malt Extract - Wheat0.4 kg Dry Malt Extract - Wheat - (late fermenter addition) 42 3 3.6%
0.12 kg Joe White - Light Crystal Malt0.12 kg Light Crystal Malt 34.5 45.53 1.1%
11.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA)15 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA) Hops Lupulin Pellet 12 Boil 50 min 13.36 7.5%
10 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA)10 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA) Hops Lupulin Pellet 12 Boil 40 min 8.22 5%
15 g Yakima Chief Hops - Idaho 7 Cryo (23 AA)15 g Yakima Chief Hops - Idaho 7 Cryo (23 AA) Hops Lupulin Pellet 23 Boil 30 min 20.7 7.5%
10 g Yakima Chief Hops - Idaho 7 Cryo (23 AA)10 g Yakima Chief Hops - Idaho 7 Cryo (23 AA) Hops Lupulin Pellet 23 Boil 20 min 10.87 5%
25 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA)25 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA) Hops Lupulin Pellet 12 Boil 10 min 8.49 12.5%
25 g Yakima Chief Hops - Idaho 7 Cryo (23 AA)25 g Yakima Chief Hops - Idaho 7 Cryo (23 AA) Hops Lupulin Pellet 23 Boil 1 min 1.94 12.5%
50 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA)50 g Yakima Chief Hops - Cascade LupuLN2 (Cryo) (12 AA) Hops Lupulin Pellet 12 Dry Hop (High Krausen) 2 days 25%
50 g Yakima Chief Hops - Idaho 7 Cryo (23 AA)50 g Yakima Chief Hops - Idaho 7 Cryo (23 AA) Hops Lupulin Pellet 23 Dry Hop 2 days 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 2 hr.
4 g Gypsum (Calcium Sulfate) Water Agt Mash 2 hr.
5 g Citric acid Water Agt Mash 2 hr.
1 g Whirlfloc Water Agt Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
1 g Diammonium Phosphate (DAP) Other Boil 15 min.
7 g Yeast Nutrient Other Boil 15 min.
7 g Go-Ferm Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 783 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
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
25 L (a) Strike grain at 67 degrees Celsiusand rest for 90 minutes, (b) Mash out for 15 minutes at 78 degrees Celsius. Strike 75 °C 67 °C 120 min
7 L (c) Sparge with 78 degrees Celsius water Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 25.3
Mash volume with grains 32
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 18.6 L) 39.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 53.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 28 L) 48.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48.5 L) 28
Total: 64.5  
Equipment Profile Used: System Default
 
Notes
  1. Begin this step 5 days prior. To 400mL of water, add 300g DME, 100g Sucrose, 1g Yeast Nutrient, 1g Go-Ferm, 0.5g DAP. Boil for 15 minutes and then cool. Pitch 2 packets of US-05 yeast and ferment for 4 days, shaking multiple times daily.

  2. One day prior, prepare the water for the mash. 30L of water is added to a fermenter (Chubby) and dechloraminated with a Campden tablet. Degas overnight. Adjust pH to 5.0 and adjust salt levels before mashing. Withdraw 27L of water for the mash. Ensure chubby fermenter contains 25psi release valve (red).

  3. Heat 27L of water to 67 degrees and place a recirculation pump and bazooka shield in the pot. Begin recirculating and prepare grain to add to three grain bags. Strike grain into water and rest for 120 minutes. Mash out after 120 minutes for 15 minutes at 78 degrees.

  4. At the end of the mash, sparge with 8L of water at 78 degrees. Boil wort once all sparge water is combined.

  5. Hop according to the hopping schedule for 60 minutes.

  6. At 15 minutes remaining, at the Yeast nutrient, Go-Ferm, DAP, Whirlfloc tablet and Irish moss (rehydrated). Add the immersion coil and prepare ice for chilling.

  7. At flameout, begin chilling for 30 minutes.

  8. Clean and sanitize a pressure fermenter. With a pump, add the beer to the fermenter and prepare to pitch yeast. Note: Take filled fermenter to the place it will be fermented, as moving the fermenter after this point is not recommended. Maximum volume is 29L.

  9. Pre-prepare a hop bag filled with dry hops and seal it containing two neodymium magnets. Affix to the inside wall of the fermenter above the waterline and secure with an external neodymium magnet.

  10. Add yeast to the wort, making sure not to pour the yeast over the hop bag inside the fermenter. Seal the fermenter and begin fermentation. Pressurise and flush the fermenter with CO2 so that the hops do not oxidise. Ferment for 14 days. At 2 days at High Krausen, release hops and dry hop. Keep pressure at 15psi. Three options can be taken near the end of fermentation:
    a. LLT 19L of the batch into a Fermenter King Jr. and keep the remaining for bottling and aging. 19L destined for Corny Keg.
    b. Split batch into two Fermenter King Jr. fermenters. Condition separately for 1.5 months.
    c. LLT all batch into another Chubby fermenter and condition for 1.5 months.

  11. Cold crash beer at 1 degree Celsius and then LLT to a Keg without the need for carbonation. Keg beer and condition for 5 days at 0.2bar.
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  • Last Updated: 2021-05-22 13:47 UTC