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L'abeille à la barbe d'or

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.96 gallons
Post Boil Size: 6.11 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Normand Cyr
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday March 15th 2025
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British Golden Ale

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OG: 1.047 FG: 1.009 ABV: 5.0% IBU: 40

1.050
1.009
5.3%
39.5
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Proximity - Pale Malt4 kg Pale Malt 37.5 2 88.9%
0.50 kg German - Spelt Malt0.5 kg Spelt Malt 37 2 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 17.77 5.4%
20 g Barbe Rouge20 g Barbe Rouge Hops Pellet 8.5 Boil 20 min 12.2 10.8%
85 g Barbe Rouge85 g Barbe Rouge Hops Pellet 8.5 Hop Stand at 170 °F 30 min 9.54 45.9%
70 g Barbe Rouge70 g Barbe Rouge Hops Pellet 8.5 Dry Hop Day 3 37.8%
185 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Citric acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.7 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 12 30 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 164 °F 152 °F 60 min
1 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.96 19.8  
Mash volume with grains 5.75 23  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 4.18 g | 16.7 qt) 3.49 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 6.96 27.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.11 24.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Going into fermentor 6 24  
Total: 8.45 33.8
Equipment Profile Used: System Default
"L'abeille à la barbe d'or" British Golden Ale beer recipe by Normand Cyr. All Grain, ABV 5.28%, IBU 39.51, SRM 3.39, Fermentables: (Pale Malt, Spelt Malt) Hops: (Magnum, Barbe Rouge) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Salt, Whirlfloc, Wyeast - Beer Nutrient)
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  • Last Updated: 2025-10-05 14:49 UTC