Hoppy Golden Ale - Beer Recipe - Brewer's Friend

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Hoppy Golden Ale

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath (YouTube)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday December 9th 2018
1.053
1.013
5.3%
36.8
6.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb American - Pale 2-Row6.75 lb Pale 2-Row 37 1.8 65.9%
2.25 lb American - Munich - Light 10L2.25 lb Munich - Light 10L 33 10 22%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 7.3%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.9%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Warrior0.4 oz Warrior Hops Pellet 16 Boil 30 min 18.43 14.3%
0.90 oz Citra0.9 oz Citra Hops Pellet 11 Boil 15 min 18.41 32.1%
0.50 oz Cryo Loral0.5 oz Cryo Loral Hops Pellet 23.2 Whirlpool at 165 °F 15 min 17.9%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 165 °F 15 min 17.9%
0.50 oz Cryo Loral0.5 oz Cryo Loral Hops Pellet 23.2 Dry Hop 3 days 17.9%
2.80 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
7 gal BIAB Temperature -- 143 °F 30 min
BIAB Temperature -- 154 °F 30 min
BIAB Temperature -- 167 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.62 g | 30.5 qt) 7.53 30.1  
Mash volume with grains (equipment estimates 8.44 g | 33.8 qt) 8.35 33.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.3 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.29 21.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.25 21  
Total: 7.53 30.1
Equipment Profile Used: System Default
 
Notes

7 days at 18 deg c (65F) then raise at 1 deg c per day until you hit 21 deg c (70F).
Once you see a consistent FG for at least 3 days then your beer is safe to transfer.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-09 19:08 UTC