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British Golden Years Ale

Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.78 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TC123
Calories: 155 calories (Per 22oz)
Carbs: 16.3 g (Per 22oz)

Created: Saturday April 8th 2023

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.5%

IBU (tinseth):

34.3

SRM (morey):

5.2

Mash pH

n/a

Cost $

17.45

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Brew Log History

Target 73°F
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Carbs: {{ stats.carbs | number:1 }} g / 22oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	United Kingdom - Pale 2-Row5 lb Pale 2-Row	$ 1.79 / lb $ 8.95	38	2.5	87%
8 oz	Weyermann - Carafoam8 oz Carafoam	$ 0.16 / oz $ 1.28	34.5	2.2	8.7%
4 oz	Gambrinus - Honey Malt4 oz Honey Malt	$ 0.17 / oz $ 0.68	37	25	4.3%
92 oz / $ 10.91

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
11 g	Citra11 g Citra Hops	$ 1.99 / oz $ 0.77	Pellet	12.7	Boil	40 min	29.17	52.4%
4 g	Citra4 g Citra Hops	$ 1.99 / oz $ 0.28	Pellet	12.7	Boil	10 min	4.38	19%
6 g	Citra6 g Citra Hops		Pellet	12.7	Boil	1 min	0.78	28.6%
21 g / $ 1.05

Show Summary View

Amount	Variety	Cost	IBU	Bill %
21 g	Citra (Pellet) 21 g Citra (Pellet) Hops	$ 1.99 / oz $ 1.47	34.33	100%
21 g / $ 1.47

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.49 gal		Strike	157 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2.80 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
3.80 g	Citric acid	Water Agt	Mash	1 hr.
1 tsp	Irish Moss	Fining	Mash	15 min.
0.50 g	Slaked Lime	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
4.60 g	Fermaid O	Other	Mash	0 min.

Yeast

Danstar - Windsor Ale Yeast

Amount:	1 Each	Cost:	$ 5.49 / each $ 5.49
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	64 - 70 °F	Starter:	No
Fermentation Temp:	73 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 108 B cells required

$ 5.49 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.7 oz Temp: 68 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	80	85	30
Using John Palmers nomograph and Brewers Friend Palmer recommendation for this beer with a SRM of 5.3 I set the RA to about -35. Using a Brewers Friend balanced water profile I set the Ca to 80 ppm and the Mg to 5 ppm. That gave a HCO3 of 30 according to Palmers nomograph. The salt additions gave very close results using 100% DI water that has a Ph of 5.8. Brewers friend recommended a 3.8 g citric acid mash addition to keep the BIAB mash Ph at 5.3.
Mash Chemistry and Brewing Water Calculator

Notes

BIAB MASH:

I wanted this beer to be just a little bitter and soft. The choices I made with ingredients are based on arriving at that bitter to softer outcome.

I chose Lallemand Windsor Ale yeast for the full body, fruity and ester profile. With the medium attenuation. Some sugars should remain after fermentation to keep the beer softer. Lallmand Windsor does not ferment the sugar maltotriose leaving some sugar after fermentation.

I used the Lallemand pitch rate calculator.
The Lallemand pitch rate must be set to .61 billion cells per. L for my wort and fermentation temperature, and calculated pitching 7.1g of Windsor yeast.

I will probably pitch 8 - 9 g, rehydrated in DI water.

I set the chloride to SO4 ratio to balanced and ended up with a slightly higher SO4 to Cl ratio, but still well in the balanced range. I wanted to lean just slightly to the bitter side here, thinking that will help balance the softer fermentable's and yeast profile.

Adding Weyermann carafoam should give sweetness, body and supports head retention.

A 1/4 lb. honey malt addition should also add a little sweetness to this 3.25 gallon small batch.

I kept the hops bittering IBU's around 50% of BJCP guide lines (approx. 32 IBU) again aiming for a softer beer, but with some bitterness to balance the softer tones this beer should have.

Final gravity is a bit higher than the British Golden Ale style, 1.012 vs. 1.014 but I'm ok with that.

This could be a good beer to add Orange juice, peel or extract to, I will have to try this beer without any other additions first to see how it turns out.

Fermaid O one addition at the rate of 35 to 40 g/hL, I chose 37.5g/hL per. Lallemand spec. sheet.
Add Fermaid O at 1 min. boil, 3.25 gal = 4.6g.

BJCP Vital Statistics
https://www.bjcp.org/style/2015/12/12A/british-golden-ale/
IBU 20 - 45
SRM 2 - 6
OG 1.038 - 1.053
FG 1.006 - 1.012
ABV 3.8% - 5%

Lallemand Danstar Windsor Yeast
https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_WINDSOR_ENGLISH_DIGITAL.pdf

Lallemand pitch rate calculator
https://www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/

Gambrinus Honey Malt
https://gambrinusmalting.com/gambrinus-honey-malt

Weyerman Carafoam
https://www.weyermann.de/en-us/product/weyermann-carafoam/

Fermaid O
https://catalogapp.lallemandwine.com/uploads/nutrient/docs/a3c6cf14ae72afc1db9d8a2894fa4cba1423ff60.pdf

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-07-25 13:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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British Golden Years Ale

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