British Golden Ale - Beer Recipe - Brewer's Friend

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British Golden Ale

177 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.55 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 177 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday February 7th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.98 kg Crisp Malting - No.19 Floor Malt Maris Otter3.98 kg No.19 Floor Malt Maris Otter 37 3 73.4%
0.44 kg Thomas Fawcett - Golden Promise Pale Ale Malt0.44 kg Golden Promise Pale Ale Malt 36.8 2.65 8.1%
0.50 kg Weyermann - Spelt Malt0.5 kg Spelt Malt 36.6 5 9.2%
0.50 kg Invert Sugar Syrup0.5 kg Invert Sugar Syrup 36 1 9.2%
5.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 11.3 Boil 60 min 13.68 21.1%
13 g East Kent Goldings13 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 7.34 22.8%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5.6 Boil 10 min 3.28 28.1%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5.6 Boil 1 min 0.39 28.1%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.75 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
1.75 g Sodium metabisulfite Water Agt Mash 1 hr.
0.17 ml Fermcap S Water Agt Boil 63 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.41 bar       Temp: 3 °C       CO2 Level: 2.02 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.55 L Protein rest Strike 53 °C 53 °C 15 min
Beta Amylase rest Temperature 62 °C 62 °C 45 min
Alpha Amylase rest Temperature 69 °C 69 °C 45 min
11.1881 L Mash out Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 24.6
Mash volume with grains 27.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 11.9 L) 12.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 31 L) 31.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 28
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28 L) 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil. Invert sugar using

Make 2L starter

Cool wort to 19 C (66F) before pitching yeast and let rise to 21 C (70 F) maximum during fermentation

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  • Last Updated: 2024-04-24 00:42 UTC