Norwich Sunrise Golden Ale - Beer Recipe - Brewer's Friend

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Norwich Sunrise Golden Ale

142 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-norwich-sunrise-golden-ale/?utm_source=drip&utm_medium=email&utm_campaign=CBB+07.25.23+EDIT+%28Hopsteiner+07.2023%29&utm_content=Recipe%3A+Norwich+Sunrise+Golden+Ale
Created: Thursday July 27th 2023
1.043
1.011
4.2%
27.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 37.5%
4 lb Canadian - Pale 2-Row4 lb Pale 2-Row 36 1.75 50%
1 lb American - White Wheat1 lb White Wheat 40 2.8 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz First Gold1.5 oz First Gold Hops Pellet 7.5 Boil 30 min 22.69 46.2%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Whirlpool 20 min 5.11 30.8%
0.75 oz First Gold0.75 oz First Gold Hops Pellet 7.5 Dry Hop 2 days 23.1%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton salts Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.32 psi       Temp: 34 °F       CO2 Level: 1.9 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
3 gal Strike 152 °F 152 °F 90 min
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 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.25 17
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate, and pitch the yeast. Ferment at 66°F (19°C) for 7 days, then allow to free rise to room temperature (~70°F/21°C) for an additional 7 days or until fermentation is complete. Crash, add dry hops, and hold for 2 days. Remove or rack off the hops, then package and carbonate to about 2.25 volumes of CO2.

(I used Challenger hops vs. First Gold, and swapped Imperial Pub for Wyeast 1318)

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  • Last Updated: 2023-07-28 18:40 UTC