British Pyrite Ale - Beer Recipe - Brewer's Friend

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British Pyrite Ale

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday July 8th 2022
1.042
1.010
4.2%
27.1
5.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Simpsons - Maris Otter pale4 lb Maris Otter pale 38 2.4 80%
0.40 lb Dingemans - Biscuit0.4 lb Biscuit 34.5 22 8%
0.20 lb Weyermann - Carafoam0.2 lb Carafoam 34.5 2.2 4%
0.40 lb United Kingdom - Golden Promise0.4 lb Golden Promise 37 3 8%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Yakima Chief Hops - Fuggle UK0.3 oz Fuggle UK Hops Pellet 4.3 Boil at 212 °F 60 min 8.43 33.3%
0.60 oz Yakima Valley Hops - East Kent Golding0.6 oz East Kent Golding Hops Pellet 6.2 Boil at 212 °F 30 min 18.68 66.7%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Wyeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
1-Chicago, Illinois, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 15 26 126
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.91 gal Strike 152 °F 152 °F 60 min
2.4 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.88 7.5  
Mash volume with grains 2.28 9.1  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 3 12  
Total: 5.38 21.5
Equipment Profile Used: System Default
 
Notes

Fermented for 2 weeks and 4 days in carboy, bottle conditioned for two weeks afterwards. Found that keeping it in primary fermenter for 2 weeks and 4 or 5 days usually results in a clearer beer and a more golden colour rather than a dull yellow. This could probably also be achieved by adding a Whirlfloc tablet with 15 minutes remaining in boil, but we found it seems to taste better with the extra time in primary fermentation.

Alternately could add 2nd addition of hops with 5 minutes remaining in boil to achieve a BG/GU ratio of 0.49, which does not adhere strictly to the style but still has an IBU within the style's range.

Have tried several iterations, including one with Lutra Kveik instead of Wyeast-1098. Found that the Lutra resulted in a lemon aftertaste, a bit sour. Also tried White Labs WLP-002 English Ale Yeast, though this seems to produce a taste that is less enjoyable than Wyeast-1098. May try other British Ale yeasts, but Wyeast-1098 seems to produce the best taste discovered so far.

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  • Last Updated: 2023-05-29 13:31 UTC