Delirious Brit Golden Ale - Beer Recipe - Brewer's Friend

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Delirious Brit Golden Ale

152 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.05 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 152 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday February 20th 2025
1.046
1.012
4.5%
36.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 47.1%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.8%
3 lb Canadian - Pale 2-Row3 lb Canadian - Pale 2-Row 36 1.75 35.3%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.65 17.2%
0.30 oz cashmere0.3 oz cashmere Hops Pellet 9.4 Boil 20 min 7.08 5.2%
2 oz idaho72 oz idaho7 Hops Pellet 14 Boil 2 min 9.81 34.5%
0.50 oz Zappa0.5 oz Zappa Hops Pellet 7 Boil 2 min 1.23 8.6%
0.50 oz idaho70.5 oz idaho7 Hops Pellet 14 Dry Hop (High Krausen) 3 days 8.6%
0.50 oz Zappa0.5 oz Zappa Hops Pellet 7 Dry Hop (High Krausen) 3 days 8.6%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Dry Hop 7 days 17.2%
5.80 oz / $ 0.00
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
10 Grams
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
50 Ca
5 Na
75 So
60 Cl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.55 gal Strike 152 °F 152 °F 60 min
4.55 gal Steeping 152 °F 148 °F 40 min
4.55 gal Steeping 146 °F 152 °F 20 min
1 gal Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.96 g | 31.8 qt) 7.36 29.5  
Mash volume with grains (equipment estimates 8.64 g | 34.5 qt) 8.04 32.2  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 6.05 24.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.3 g | 21.2 qt) 5 20  
Total: 7.36 29.5
Equipment Profile Used: System Default
 
Notes

3.08 gallons distilled water
2.52 gallons Mississauga water



3.91 g Gypsum (CaSO₄) – Reduced to lower Calcium & Sulfate
3.34 g Calcium Chloride (CaCl₂) – Adjusted for balance
3.76 g Epsom Salt (MgSO₄) – Maintained for Magnesium & Sulfate
0.75 g Baking Soda (NaHCO₃) – Slight Sodium adjustment

Edit: High efficiency led to 0.5 gal of distilled water added after pouring to fermentor. OG was 1.062 until diluted to 1.046 with 2.08 litres.

74% efficiency observed. Beta rest allowed for higher efficiency, must incorporate this for more drier beers and lower grain lbs. for similar batches.

BEFORE dilution 90% efficiency on this batch all using hydrometer.

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  • Last Updated: 2025-02-23 02:08 UTC