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Norwich Sunrise Golden Ale

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

Original Gravity:

1.043

Final Gravity:

1.011

ABV (standard):

4.2%

IBU (tinseth):

27.8

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.25 oz	First Gold (Pellet)		27.8	100.1%
3.25 oz / $ 0.00

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

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

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

242

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Brews

Public: Yup, Shared
Last Updated: 2023-07-28 18:40 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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