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

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British Golden Golden Ale

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 109.5 liters
Post Boil Size: 101 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Thursday October 10th 2024
1.042
1.008
4.5%
31.0
4.8
5.7
328,100.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg United Kingdom - Maris Otter Pale16 kg Maris Otter Pale $ 12,300.00 / kg
$ 196,800.00 		38 3.75 84.2%
3 kg Bestmalz - BEST Wheat Malt3 kg BEST Wheat Malt $ 9,200.00 / kg
$ 27,600.00 		37.7 2.2 15.8%
19 kg / $ 224,400.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops $ 190,000.00 / kg
$ 9,500.00 		Pellet 13 Boil 30 min 14.01 10.4%
150 g East Kent Goldings150 g East Kent Goldings Hops $ 190,000.00 / kg
$ 28,500.00 		Pellet 5 Boil 20 min 12.74 31.3%
150 g East Kent Goldings150 g East Kent Goldings Hops $ 190,000.00 / kg
$ 28,500.00 		Pellet 5 Boil 5 min 4.19 31.3%
130 g East Kent Goldings130 g East Kent Goldings Hops $ 190,000.00 / kg
$ 24,700.00 		Pellet 5 Boil 0 min 27.1%
480 g / $ 91,200.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
$ 22,000.00 / each
$ 22,000.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 367 B cells required
$ 22,000.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
57 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 108.1 L. Suggest reducing initial water volume to 45.4 L and adding 62.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 69.54 L. Suggest reducing strike water volume to 32.86 L and adding 24.14 L sparge/top-off. 57
Strike water volume at mash thickness of 3 L/kg 57
Mash volume with grains 69.5
Grain absorption losses -19
Remaining sparge water volume (equipment estimates 71 L) 72.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 108.1 L) 109.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.4
Post boil Volume (equipment estimates 100 L) 101
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 101 L) 100
Total: 129.4  
Equipment Profile Used: System Default
 
Notes

Our British Golden Ale recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.

OG: 1.042
FG: 1.008
ABV: 4.46%
IBUs: 27.6
Color: 3.7 SRM

Grains
‪@SimpsonsMalt‬ Maris Otter (83.9%) - 6 lbs 8 oz
‪@bestmalz1899‬ Wheat Malt (16.1%) - 1 lb 4 oz
Rice Hulls - 1/2 lb per 5 gallons

Hops
‪@YakimaValleyHops‬ East Kent Goldings (5.0% AA) - 1 oz @ 60 minutes (18.4 IBUs)
‪@YakimaValleyHops‬ East Kent Goldings (5.0% AA) - 1 oz @ 30 minutes (9.1 IBUs)
‪@HopunionHops‬ First Gold (7.5% AA) - 1 oz per 5 gallons @ flameout

Yeast
London Ale III - Wyeast 1318

Water
50 ppm Calcium
5 ppm Sodium
75 ppm Sulfate
60 ppm Chloride
20 NA

Water (ppm): Ca: 60, Mg 10, Na 21, Cl 73, SO4 115, HCO3 16

Add to 8 gal (30 L) RO water: 3g CaCl2, 1g NaCl, 3g Epsom, 4g Gypsum


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BYO
MALT/GRAIN BILL
3 lb (1.4 kg) Maris Otter
4 lb (1.8 kg) two-row pale
1 lb (454 g) white wheat malt

HOPS SCHEDULE
1.5 oz (43 g) First Gold at 30 minutes [32 IBUs]
1 oz (28 g) First Gold at flameout/whirlpool
0.75 oz (21 g) First Gold at dry hop

YEAST
Wyeast 1318 London Ale III

DIRECTIONS
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.



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  • Last Updated: 2024-10-16 00:24 UTC