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Golden Dragon Ale

Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Friday October 11th 2013

Original Gravity:

1.069

Final Gravity:

1.016

ABV (standard):

7.0%

IBU (tinseth):

55.7

SRM (morey):

8.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	69%
2 lb	American - Pale 6-Row2 lb Pale 6-Row	35	1.8	13.8%
0.50 lb	American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L	34	60	3.4%
0.50 lb	German - Melanoidin0.5 lb Melanoidin	37	25	3.4%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.4%
0.50 lb	Brown Sugar0.5 lb Brown Sugar	45	15	3.4%
0.50 lb	Honey0.5 lb Honey	42	2	3.4%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	60 min	46.85	50%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	30 min	5.4	25%
0.50 oz	Willamette0.5 oz Willamette Hops	Pellet	4.5	Boil	15 min	3.49	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	46.85	50%
1 oz	Willamette (Pellet)	8.89	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt	infusion mash	Infusion	--	152 °F	75 min
8 qt	fly sparge	Fly Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	calcium chloride	Water Agt	Mash	--
0.50 tsp	gypsum	Water Agt	Mash	--
0.50 tsp	epsom sallt	Water Agt	Mash	--
5 tsp	superferment	Other	Boil	15 min.
1 tsp	irish moss	Fining	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 382 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: your choice CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
mash and sparge water treated with brewing salts listed above.(See other ingredients)
Mash Chemistry and Brewing Water Calculator

Notes

Primary fermentation will be 10 days.
Secondary fermentation will be 14 days.
Large yeast slurry from harvested yeast will be pitched.

Brown sugar syrup will be added to day three of primary fermentation.

I will bottle about one gallon of this before racking the remainder to carboy for secondary fermentation.

Honey syrup will be added to day one of secondary fermentation.
Cold crash for two days and add gelatin.
Cold crash an additional two days and rack to keg.

Last Updated and Sharing

1,534

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Brews

Public: Yup, Shared
Last Updated: 2013-10-11 00:57 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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