Golden Dragon Ale - Beer Recipe - Brewer's Friend

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Golden Dragon Ale

228 calories 22.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Friday October 11th 2013
1.069
1.016
7.0%
55.7
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 69%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.4%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3.4%
0.50 lb Honey0.5 lb Honey 42 2 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 46.85 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 5.4 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.49 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.50 tsp gypsum Water Agt Mash --
0.50 tsp epsom sallt Water Agt Mash --
5 tsp superferment Other Boil 15 min.
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: your choice       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
mash and sparge water treated with brewing salts listed above.(See other ingredients)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt infusion mash Infusion -- 152 °F 75 min
8 qt fly sparge Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.44 g | 37.7 qt) 9.86 39.4  
Mash volume with grains (equipment estimates 10.52 g | 42.1 qt) 10.94 43.8  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.86 39.4
Equipment Profile Used: System Default
 
Notes

Primary fermentation will be 10 days.
Secondary fermentation will be 14 days.
Large yeast slurry from harvested yeast will be pitched.

Brown sugar syrup will be added to day three of primary fermentation.

I will bottle about one gallon of this before racking the remainder to carboy for secondary fermentation.

Honey syrup will be added to day one of secondary fermentation.
Cold crash for two days and add gelatin.
Cold crash an additional two days and rack to keg.

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  • Last Updated: 2013-10-11 00:57 UTC