#8 Strong British Golden Ale - Beer Recipe - Brewer's Friend

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#8 Strong British Golden Ale

160 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stuvsta Brewing
Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Sunday July 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Ireks - Pale Ale Malt4 kg Pale Ale Malt 36.8 2.8 68.4%
1.25 kg German - Pilsner1.25 kg Pilsner 38 1.6 21.4%
0.50 kg New Zealand - Wheat Malt0.5 kg New Zealand - Wheat Malt 35.4 2.13 8.5%
0.10 kg Cane Sugar0.1 kg Cane Sugar 46 0 1.7%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 24.91 20%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 15 min 7.69 26.7%
15 g Yakima Valley Hops - Perle15 g Perle Hops Pellet 5.7 Boil 5 min 1.89 20%
25 g Saaz25 g Saaz Hops Pellet 3.4 Dry Hop 7 days 33.3%
75 g / $ 0.00
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 167.6 g       Temp: 20 °C       CO2 Level: 2.45 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
23 L Decoction 69 °C 69 °C 60 min
Decoction 69 °C 74 °C 30 min
5.5 L Fly Sparge 82 °C 78 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.6
Mash volume with grains (equipment estimates 10.9 L) 12.4
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 26.4 L) 26.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.5
Top off amount 1.5
Going into fermentor 24
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

FG 1005

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  • Last Updated: 2021-08-20 21:26 UTC