Josh’s House Golden Ale - Beer Recipe - Brewer's Friend

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Josh’s House Golden Ale

145 calories 15 g 14 oz
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 145 calories (Per 14oz)
Carbs: 15 g (Per 14oz)
Created: Monday July 5th 2021
1.044
1.011
4.3%
31.1
3.8
5.5
15.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Simpsons - Maris Otter pale3 lb Maris Otter pale $ 2.00 / lb
$ 6.00 		38 2.4 94.1%
3 oz Rahr - White Wheat3 oz White Wheat $ 1.86 / lb
$ 0.35 		39.1 3.2 5.9%
3.19 lbs / $ 6.35
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g BSG - UK Target6 g UK Target Hops $ 2.49 / oz
$ 0.53 		Pellet 10.8 First Wort 60 min 28.82 37.5%
10 g Artisan - Kent Goldings10 g Kent Goldings Hops $ 2.50 / oz
$ 0.88 		Pellet 5.1 Whirlpool at 180 °F 5 min 2.22 62.5%
16 g / $ 1.41
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirfloc Water Agt Mash --
1.25 g Calcium Chloride (dihydrate) Water Agt Mash --
1.75 g Gypsum Water Agt Mash --
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (custom):
72%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.79 psi       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Steeping 155 °F 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.16 g | 16.6 qt) 3.65 14.6  
Mash volume with grains (equipment estimates 4.41 g | 17.6 qt) 3.9 15.6  
Grain absorption losses -0.4 -1.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2 8  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Top off amount 0.01 0.1  
Volume into fermentor 2 8  
Total: 3.65 14.6
Equipment Profile Used: System Default
 
Notes

I ferment in a keg so this is how I do it.

  1. Pitch yeast at 70 and continue to chill to 65
  2. Use an airlock on the keg until high Krausen or about 2 days for this beer. Yeast will have attenuated about 60%. Add dry hops and put in normal corny keg lid
  3. Attach spunding valve to 5 psi
  4. Allow temp to raise to up to 70.
  5. Once you have 7-8 points left up psi to 15-20
  6. Allow to sit 3 days ay final gravity
  7. Pressure transfer to a serving keg
  8. Carbonation should be about be close to 2 volumes. You want 2.5 so add some gas while chilling. It’s ready to drink once cool
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  • Last Updated: 2022-06-10 17:03 UTC