Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Nugget100 g Nugget Hops |
$ 150,000.00 / kg
$ 15,000.00 |
Pellet |
13 |
Boil
|
60 min |
13.7 |
16.7% |
|
200 g |
East Kent Goldings200 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 38,000.00 |
Pellet |
5 |
Boil
|
30 min |
8.1 |
33.3% |
|
200 g |
East Kent Goldings200 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 38,000.00 |
Pellet |
5 |
Boil
|
15 min |
5.23 |
33.3% |
|
100 g |
East Kent Goldings100 g East Kent Goldings Hops |
$ 190,000.00 / kg
$ 19,000.00 |
Pellet |
5 |
Boil
|
0 min |
|
16.7% |
|
600 g
/ $ 110,000.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Nugget (Pellet) 100 g Nugget (Pellet) Hops |
$ 150,000.00 / kg
$ 15,000.00 |
13.7 |
16.7% |
|
500 g |
East Kent Goldings (Pellet) 500 g East Kent Goldings (Pellet) Hops |
$ 190,000.00 / kg
$ 95,000.00 |
13.33 |
83.3% |
|
600 g
/ $ 110,000.00
|
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
El palmar
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
¡
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: 2024-10-10 21:27 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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