Norwich Sunrise Golden Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Norwich Sunrise Golden Ale

142 calories 14.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-norwich-sunrise-golden-ale/?utm_source=drip&utm_medium=email&utm_campaign=CBB+07.25.23+EDIT+%28Hopsteiner+07.2023%29&utm_content=Recipe%3A+Norwich+Sunrise+Golden+Ale
Created: Thursday July 27th 2023
1.043
1.011
4.2%
27.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 37.5%
4 lb Canadian - Pale 2-Row4 lb Pale 2-Row 36 1.75 50%
1 lb American - White Wheat1 lb White Wheat 40 2.8 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz First Gold1.5 oz First Gold Hops Pellet 7.5 Boil 30 min 22.69 46.2%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Whirlpool 20 min 5.11 30.8%
0.75 oz First Gold0.75 oz First Gold Hops Pellet 7.5 Dry Hop 2 days 23.1%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton salts Water Agt Mash --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.32 psi       Temp: 34 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 152 °F 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.25 17
Equipment Profile Used: System Default
 
Notes

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.

(I used Challenger hops vs. First Gold, and swapped Imperial Pub for Wyeast 1318)

Last Updated and Sharing
 
247
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-07-28 18:40 UTC