Golden Ale - Beer Recipe - Brewer's Friend

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Golden Ale

128 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday May 6th 2020
1.042
1.009
4.3%
26.4
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 54.1%
1.63 kg Crisp Malting - Finest Maris Otter1.632 kg Finest Maris Otter 38 3 44.1%
0.07 kg Crisp Malting - Caramalt 15L0.066 kg Caramalt 15L 32.7 17.5 1.8%
3.70 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Calypso13 g Calypso Hops Pellet 13 Boil at 78 °C 60 min 23.49 14%
80 g Styrian Goldings80 g Styrian Goldings Hops Pellet 2.3 Whirlpool at 78 °C 30 min 2.87 86%
93 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.80 g Gypsum Water Agt Mash 1 hr.
1.45 ml Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.76 L Infusion 66 °C 66 °C 60 min
Mash Out Infusion 76 °C 76 °C 10 min
14.78 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 10
Mash volume with grains (equipment estimates 12 L) 12.4
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 20.9 L) 17.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.5
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Going into fermentor 20.5
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

Had some major problems:

Kettle cut out at some stage during the boil, resulting lesser boil-off and more dilution of hops

Adjustments:
Hop stand: 40 mins started at 82C to get some isomerisation and left to cool naturally. Once added, left all hops in the kettle up to and including transfer to fermenter

28/05: 1.042: Aerated for 30 secs. Pitched whole pack at 22C, set fridge to 24*C.

30/05: 10.12 (5.8 Brix) no krausen left

02/06: 10.09 (5.4 BRIX)

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  • Last Updated: 2020-06-02 20:43 UTC