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Auggie's Gold Standard - A British Golden Ale

135 calories 13.8 g 12 oz
Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created Wednesday May 5th 2021
1.041
1.010
4.0%
26.5
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.70 lb Simpsons - Maris Otter pale6.7 lb Maris Otter pale 38 2.4 87%
1 lb Thomas Fawcett - Pearl Pale Ale Malt1 lb Pearl Pale Ale Malt 36.8 2.65 13%
7.70 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Challenger0.33 oz Challenger Hops Pellet 8.5 Boil at 212 °F 60 min 12.6 24.8%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil at 212 °F 10 min 13.85 75.2%
1.33 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Wyeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 145 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.5 10  
Grain absorption losses -0.96 -3.9  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 5.21 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 4.38 17.5
Equipment Profile Used: System Default
 
Notes

Fermented for 2 weeks and 4 days in carboy, bottle conditioned for two weeks afterwards. Found that keeping it in primary fermenter for 2 weeks and 4 or 5 days usually results in a clearer beer and a more golden colour rather than a dull yellow. This could probably also be achieved by adding a Whirlfloc tablet with 15 minutes remaining in boil, but we found it seems to taste better with the extra time in primary fermentation.

Alternately could add 2nd addition of hops with 5 minutes remaining in boil to achieve a BG/GU ratio of 0.49, which does not adhere strictly to the style but still has an IBU within the style's range.

Have tried several iterations, including one with Lutra Kveik instead of Wyeast-1098. Found that the Lutra resulted in a lemon aftertaste, a bit sour. Also tried White Labs WLP-002 English Ale Yeast, though this seems to produce a taste that is less enjoyable than Wyeast-1098. May try other British Ale yeasts, but Wyeast-1098 seems to produce the best taste discovered so far.

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  • Last Updated: 2022-08-08 15:20 UTC