Golden Cross

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Paul Slater
Calories: 179 calories (Per .5L)
Carbs: 15.8 g (Per .5L)

Created: Monday May 19th 2025

Original Gravity:

1.039

Final Gravity:

1.007

ABV (standard):

4.3%

IBU (tinseth):

34.2

SRM (morey):

5.7

Mash pH

5.4

Cost £

5.87

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
0.20 kg	Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition)	£ 0.00 / kg £ 0.00	40	1	5.6%
0.20 kg	Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat	£ 2.54 / kg £ 0.51	36	2	5.6%
0.02 kg	GB - Flaked Maize0.02 kg Flaked Maize	£ 5.00 / kg £ 0.10	40	1	0.6%
3 kg	Warminster Maltings - Maris Otter3 kg Maris Otter	£ 1.28 / kg £ 3.84	36	3.5	83.6%
0.17 kg	Simpsons - Crystal T500.17 kg Crystal T50	£ 2.00 / kg £ 0.34	34	50	4.7%
3.59 kg / £ 4.79

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	northern brewer30 g northern brewer Hops	£ 0.00 / g £ 0.00	Leaf/Whole	7.7	Boil	60 min	27.19	62.5%
10 g	goldings10 g goldings Hops	£ 0.06 / g £ 0.60	Leaf/Whole	2.64	Boil at 100 °C	10 min	1.13	20.8%
8 g	Brambling Cross8 g Brambling Cross Hops	£ 0.06 / g £ 0.48	Pellet	5.7	Boil	60 min	5.9	16.7%
48 g / £ 1.08

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	northern brewer (Leaf/Whole) 30 g northern brewer (Leaf/Whole) Hops	£ 0.00 / g £ 0.00	27.19	62.5%
10 g	goldings (Leaf/Whole) 10 g goldings (Leaf/Whole) Hops	£ 0.06 / g £ 0.60	1.13	20.8%
8 g	Brambling Cross (Pellet) 8 g Brambling Cross (Pellet) Hops	£ 0.06 / g £ 0.48	5.9	16.7%
48 g / £ 1.08

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Irish Moss	£ 0.00 / g £ 0.00	Fining	Boil	15 min.
4.69 ml	Phosphoric acid		Water Agt	Mash	1 hr.
3 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:	£ 0.00 / each £ 0.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash PH target 5.3 - required 4.5ml of Phosphoric acid to achieve
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	75 °C	66 °C	--
	Infusion	65 °C	65 °C	60 min
14 L	Sparge	77 °C	65 °C	--
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 15 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.5 L/kg	11.9
Mash volume with grains	14.1
Grain absorption losses	-3.4
Remaining sparge water volume (equipment estimates 21.2 L)	19.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 28.8 L)	27.5
Volume increase from sugar/extract (late additions)	0.1
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume (equipment estimates 23 L)	24.1
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 24.1 L)	23
Total:	31.8
Equipment Profile Used:	System Default

Notes

No priming sugar added, cold crashed the wort at 1.009 to leave 0.001 of fermentability. approx. equal to half teaspoon of sugar.

Added 2.5ml of Kentish Gold Natural Hop Extract as an alternative to dry hopping with East Kent Goldings.
Closed with orange crown cap.

Brewed from snapshot recipe Boddies Modified, renamed Golden Cross

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Last Updated: 2025-05-20 12:30 UTC

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Golden Cross