Golden Ale - Beer Recipe - Brewer's Friend

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Golden Ale

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: British Strong Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.9 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Piet Vanhaelst
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Wednesday October 9th 2019
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OG: 1.072 FG: 1.017 ABV: 7.2% IBU: 27

1.065
1.016
6.5%
30.1
12.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Thomas Fawcett - Maris Otter Pale Ale Malt5 kg Maris Otter Pale Ale Malt 38 5.57 85.8%
300 g Thomas Fawcett - Pale Crystal Malt300 g Pale Crystal Malt 34 59.88 5.1%
450 g Tate and Lyle - Golden Syrup450 g Golden Syrup - (late boil kettle addition) 40 1.17 7.7%
80 g Belgian Candi Sugar - Clear/Blond (0L)80 g Belgian Candi Sugar - Clear/Blond (0L) - (late fermenter addition) 38 1.4%
5,830 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Leaf/Whole 4 Boil 60 min 17.29 40%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6 Boil 15 min 7.08 20%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 6 Whirlpool 60 min 5.71 40%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 0 min.
2 g Brewtan B Water Agt Mash 0 min.
4 g Biersol Fining Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 334 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 63 °C 63 °C 45 min
Temperature 67 °C 67 °C 15 min
Temperature 73 °C 73 °C 30 min
Temperature 78 °C 78 °C 5 min
8 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.2
Mash volume with grains 24.7
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 13.3 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21.2 L) 22.9
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 21
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Op keg - 10°C - 10 a 11 PSI voor 2 vols co2

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  • Last Updated: 2020-07-22 20:15 UTC