{{ reading.comment }}
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 |
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 |
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 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.49 gal | Strike | 157 °F | 152 °F | 60 min |
Amount | Name | Cost | 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. |
Danstar - Windsor Ale Yeast | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 5.49 Yeast Pitch Rate and Starter Calculator |
Method: dextrose Amount: 3.7 oz Temp: 68 °F CO2 Level: 2.8 Volumes |
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 |
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
System Default
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |