Golden Ale - Beer Recipe - Brewer's Friend

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Golden Ale

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.51 gallons
Post Boil Size: 5.35 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday May 12th 2023
1.046
1.009
4.9%
31.0
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 88.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Target0.85 oz Target Hops Pellet 11.5 Boil 30 min 24.91 45.9%
1 oz BSG - Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool 0 min 6.06 54.1%
1.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 0 min.
2 g Yeast Nutrient Other Boil 10 min.
1.50 g Brewtan B Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
3.40 ml Lactic acid Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
London - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 6 15 38 40 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.37 gal Mash 90 mins for fermentability Strike 163 °F 152 °F 90 min
Mash-out Temperature 152 °F 170 °F 10 min
4.5 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.57 g | 22.3 qt) 4.51 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 6.51 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.29 g | 21.2 qt) 5.35 21.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.3 qt) 5.25 21  
Total: 7.89 31.5
Equipment Profile Used: System Default
 
Notes

Pilgrim or First Gold as alternate hops.
Diacetyl rest required, let temps rise after half of extract fermented.
9/15/2023: IBUs reduced by 5 per tasting notes. Water reworked. Dropped Mandarina a bit due to hop harshness. Changed yeast from London III to WLP 066.

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  • Last Updated: 2023-09-27 01:48 UTC