British Golden Years Ale - Beer Recipe - Brewer's Friend

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British Golden Years Ale

155 calories 16.3 g 22 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.78 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TC123
Calories: 155 calories (Per 22oz)
Carbs: 16.3 g (Per 22oz)
Created: Saturday April 8th 2023
1.047
1.012
4.5%
34.3
5.2
n/a
17.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Pale 2-Row5 lb Pale 2-Row $ 1.79 / lb
$ 8.95 		38 2.5 87%
8 oz Weyermann - Carafoam8 oz Carafoam $ 0.16 / oz
$ 1.28 		34.5 2.2 8.7%
4 oz Gambrinus - Honey Malt4 oz Honey Malt $ 0.17 / oz
$ 0.68 		37 25 4.3%
92 oz / $ 10.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Citra11 g Citra Hops $ 1.99 / oz
$ 0.77 		Pellet 12.7 Boil 40 min 29.17 52.4%
4 g Citra4 g Citra Hops $ 1.99 / oz
$ 0.28 		Pellet 12.7 Boil 10 min 4.38 19%
6 g Citra6 g Citra Hops Pellet 12.7 Boil 1 min 0.78 28.6%
21 g / $ 1.05
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3.80 g Citric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Mash 15 min.
0.50 g Slaked Lime Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
4.60 g Fermaid O Other Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
$ 5.49 / each
$ 5.49
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 108 B cells required
$ 5.49 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.7 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 80 85 30
Using John Palmers nomograph and Brewers Friend Palmer recommendation for this beer with a SRM of 5.3 I set the RA to about -35.

Using a Brewers Friend balanced water profile I set the Ca to 80 ppm and the Mg to 5 ppm.

That gave a HCO3 of 30 according to Palmers nomograph.

The salt additions gave very close results using 100% DI water that has a Ph of 5.8.

Brewers friend recommended a 3.8 g citric acid mash addition to keep the BIAB mash Ph at 5.3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.49 gal Strike 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.75 23  
Mash volume with grains 6.21 24.8  
Grain absorption losses -0.72 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.78 19.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3.25 13  
Total: 5.75 23
Equipment Profile Used: System Default
 
Notes

BIAB MASH:

I wanted this beer to be just a little bitter and soft. The choices I made with ingredients are based on arriving at that bitter to softer outcome.

I chose Lallemand Windsor Ale yeast for the full body, fruity and ester profile. With the medium attenuation. Some sugars should remain after fermentation to keep the beer softer. Lallmand Windsor does not ferment the sugar maltotriose leaving some sugar after fermentation.

I used the Lallemand pitch rate calculator.
The Lallemand pitch rate must be set to .61 billion cells per. L for my wort and fermentation temperature, and calculated pitching 7.1g of Windsor yeast.

I will probably pitch 8 - 9 g, rehydrated in DI water.

I set the chloride to SO4 ratio to balanced and ended up with a slightly higher SO4 to Cl ratio, but still well in the balanced range. I wanted to lean just slightly to the bitter side here, thinking that will help balance the softer fermentable's and yeast profile.

Adding Weyermann carafoam should give sweetness, body and supports head retention.

A 1/4 lb. honey malt addition should also add a little sweetness to this 3.25 gallon small batch.

I kept the hops bittering IBU's around 50% of BJCP guide lines (approx. 32 IBU) again aiming for a softer beer, but with some bitterness to balance the softer tones this beer should have.

Final gravity is a bit higher than the British Golden Ale style, 1.012 vs. 1.014 but I'm ok with that.

This could be a good beer to add Orange juice, peel or extract to, I will have to try this beer without any other additions first to see how it turns out.

Fermaid O one addition at the rate of 35 to 40 g/hL, I chose 37.5g/hL per. Lallemand spec. sheet.
Add Fermaid O at 1 min. boil, 3.25 gal = 4.6g.

BJCP Vital Statistics
https://www.bjcp.org/style/2015/12/12A/british-golden-ale/
IBU 20 - 45
SRM 2 - 6
OG 1.038 - 1.053
FG 1.006 - 1.012
ABV 3.8% - 5%

Lallemand Danstar Windsor Yeast
https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_WINDSOR_ENGLISH_DIGITAL.pdf

Lallemand pitch rate calculator
https://www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/

Gambrinus Honey Malt
https://gambrinusmalting.com/gambrinus-honey-malt

Weyerman Carafoam
https://www.weyermann.de/en-us/product/weyermann-carafoam/

Fermaid O
https://catalogapp.lallemandwine.com/uploads/nutrient/docs/a3c6cf14ae72afc1db9d8a2894fa4cba1423ff60.pdf

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  • Last Updated: 2024-07-25 13:20 UTC