Golden Boi - Beer Recipe - Brewer's Friend

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Golden Boi

133 calories 15.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 49 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 133 calories (Per 330ml)
Carbs: 15.2 g (Per 330ml)
Created: Tuesday November 26th 2019
1.043
1.013
4.0%
22.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 kg German - Pilsner5.25 kg Pilsner 38 1.6 61.6%
2.75 kg German - Wheat Malt2.75 kg Wheat Malt 37 2 32.3%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 4.7%
0.10 kg American - CaraCrystal Wheat Malt0.1 kg CaraCrystal Wheat Malt 34 55 1.2%
0.02 kg New Zealand - Light Chocolate Malt0.02 kg Light Chocolate Malt 32.7 456.85 0.2%
8.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Pride of Ringwood35 g Pride of Ringwood Hops Pellet 10 Boil 60 min 17.61 34.7%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 12 min 3.99 21.8%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 2 min 0.8 21.8%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 1 min 0.41 21.8%
101 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
40 L -- 70 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.21 L. Suggest reducing initial water volume to 45.4 L and adding 9.81 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 31.1
Mash volume with grains 36.7
Grain absorption losses -8.5
Remaining sparge water volume 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.2 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 33.8 L) 49
Estimated amount in fermentor 49
Total: 49.4  
Equipment Profile Used: System Default
 
Notes

Setup done in garage, under cover, no wind, ambient temperature approximately 18°C. Heated 45L water in kettle to 70°C strike temperature, added all grain, mashed for 60mins. Insulated kettle with quilts and occy straps. Temperature monitored, dropped to 67°C after 60mins. Stirred mash once, did not want to lose too much heat. BIAB removed with grain, only salvaged minimal liquid from BIAB, did not drain or sparge into separate container. Small lpg burner used to boil - took 90 mins to reach 95°C. Added hops as per hop schedule above using large hooked strainer for Pride of Ringwood hops, subsequent hops added using hop balls placed into the large strainer. Removed heat source, removed hops. First use of immersion chiller (approx 10metres 1/2" copper tubing coil), reduced temperature of wort from approximately 95°C to 25°C in 25mins! Transferred wort to fermenter. Yeast starter made 200ml, added to fermenter. Temperature set on fermenting fridge at 22°C. Active fermentation after 1 day. Temperature drop to 19°C day 5. FG1008 day 15, cold crash to 3°C for 7days. Keg 2 x kegs - not closed transfer but kegs filled with water after cleaning and emptied with CO2 at 10psi. Gas outlet connected to fermenter airlock inlet so C)2 forced out of kegs replaces volume in fermenter. (Best method used so far to reduce oxidation!)

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  • Last Updated: 2019-11-29 23:14 UTC