Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
50 g |
East Kent Goldings50 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 9,500.00 |
Pellet |
13 |
Boil
|
30 min |
14.01 |
10.4% |
|
150 g |
East Kent Goldings150 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 28,500.00 |
Pellet |
5 |
Boil
|
20 min |
12.74 |
31.3% |
|
150 g |
East Kent Goldings150 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 28,500.00 |
Pellet |
5 |
Boil
|
5 min |
4.19 |
31.3% |
|
130 g |
East Kent Goldings130 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 24,700.00 |
Pellet |
5 |
Boil
|
0 min |
|
27.1% |
|
480 g
/ $ 91,200.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
50 g |
East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops |
$ 190,000.00 / kg
$ 9,500.00 |
14.01 |
10.4% |
|
430 g |
East Kent Goldings (Pellet) 430 g East Kent Goldings (Pellet) Hops |
$ 190,000.00 / kg
$ 81,700.00 |
16.93 |
89.7% |
|
480 g
/ $ 91,200.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
57 L |
|
Strike |
74 °C |
67 °C |
60 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Balanced Profile
Notes
Our British Golden Ale recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.
OG: 1.042
FG: 1.008
ABV: 4.46%
IBUs: 27.6
Color: 3.7 SRM
Grains
@SimpsonsMalt Maris Otter (83.9%) - 6 lbs 8 oz
@bestmalz1899 Wheat Malt (16.1%) - 1 lb 4 oz
Rice Hulls - 1/2 lb per 5 gallons
Hops
@YakimaValleyHops East Kent Goldings (5.0% AA) - 1 oz @ 60 minutes (18.4 IBUs)
@YakimaValleyHops East Kent Goldings (5.0% AA) - 1 oz @ 30 minutes (9.1 IBUs)
@HopunionHops First Gold (7.5% AA) - 1 oz per 5 gallons @ flameout
Yeast
London Ale III - Wyeast 1318
Water
50 ppm Calcium
5 ppm Sodium
75 ppm Sulfate
60 ppm Chloride
20 NA
Water (ppm): Ca: 60, Mg 10, Na 21, Cl 73, SO4 115, HCO3 16
Add to 8 gal (30 L) RO water: 3g CaCl2, 1g NaCl, 3g Epsom, 4g Gypsum
-----------------
BYO
MALT/GRAIN BILL
3 lb (1.4 kg) Maris Otter
4 lb (1.8 kg) two-row pale
1 lb (454 g) white wheat malt
HOPS SCHEDULE
1.5 oz (43 g) First Gold at 30 minutes [32 IBUs]
1 oz (28 g) First Gold at flameout/whirlpool
0.75 oz (21 g) First Gold at dry hop
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 90 minutes.
Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate, and pitch the yeast. Ferment at 66°F (19°C) for 7 days, then allow to free rise to room temperature (~70°F/21°C) for an additional 7 days or until fermentation is complete. Crash, add dry hops, and hold for 2 days. Remove or rack off the hops, then package and carbonate to about 2.25 volumes of CO2.
------------
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- Last Updated: 2024-10-16 00:24 UTC
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|
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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