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British Pyrite Ale

Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Friday July 8th 2022

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

27.1

SRM (morey):

5.5

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Simpsons - Maris Otter pale4 lb Maris Otter pale	38	2.4	80%
0.40 lb	Dingemans - Biscuit0.4 lb Biscuit	34.5	22	8%
0.20 lb	Weyermann - Carafoam0.2 lb Carafoam	34.5	2.2	4%
0.40 lb	United Kingdom - Golden Promise0.4 lb Golden Promise	37	3	8%
5 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Yakima Chief Hops - Fuggle UK0.3 oz Fuggle UK Hops	Pellet	4.3	Boil at 212 °F	60 min	8.43	33.3%
0.60 oz	Yakima Valley Hops - East Kent Golding0.6 oz East Kent Golding Hops	Pellet	6.2	Boil at 212 °F	30 min	18.68	66.7%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Yakima Chief Hops - Fuggle UK (Pellet)	8.43	33.3%
0.60 oz	Yakima Valley Hops - East Kent Golding (Pellet)	18.68	66.7%
0.90 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.91 gal	Strike	152 °F	152 °F	60 min
2.4 gal	Sparge	--	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 152 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 tsp	Wyeast Nutrient		Other	Boil	15 min.
1 each	Whirlfloc		Fining	Boil	15 min.

Yeast

Omega Yeast Labs - British Ale I OYL-006

Amount:	1.50 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

1-Chicago, Illinois, USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	12	8	15	26	126
Mash Chemistry and Brewing Water Calculator

Notes

Fermented for 2 weeks and 4 days in carboy, bottle conditioned for two weeks afterwards. Found that keeping it in primary fermenter for 2 weeks and 4 or 5 days usually results in a clearer beer and a more golden colour rather than a dull yellow. This could probably also be achieved by adding a Whirlfloc tablet with 15 minutes remaining in boil, but we found it seems to taste better with the extra time in primary fermentation.

Alternately could add 2nd addition of hops with 5 minutes remaining in boil to achieve a BG/GU ratio of 0.49, which does not adhere strictly to the style but still has an IBU within the style's range.

Have tried several iterations, including one with Lutra Kveik instead of Wyeast-1098. Found that the Lutra resulted in a lemon aftertaste, a bit sour. Also tried White Labs WLP-002 English Ale Yeast, though this seems to produce a taste that is less enjoyable than Wyeast-1098. May try other British Ale yeasts, but Wyeast-1098 seems to produce the best taste discovered so far.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-05-29 13:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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