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[70] English Gold

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 43% (brew house)
Source: David Russell
Calories: 6797 calories (Per 17L)
Carbs: 501.3 g (Per 17L)

Created: Tuesday January 20th 2026

Original Gravity:

1.044

Final Gravity:

1.005

ABV (standard):

5.2%

IBU (tinseth):

105.8

SRM (morey):

8.2

Mash pH

5.7

Cost £

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	£ 0.00 / kg £ 0.00	38	3.75	89.6%
0.28 kg	United Kingdom - Cara Malt0.28 kg Cara Malt	£ 0.00 / kg £ 0.00	35	17.5	5%
0.30 kg	Torrified Wheat0.3 kg Torrified Wheat	£ 0.00 / kg £ 0.00	36	2	5.4%
5.58 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
42 g	Barth-Haas - Hallertauer Magnum42 g Hallertauer Magnum Hops	£ 0.00 / g £ 0.00	Pellet	13.5	Boil at 100 °C	60 min	95.36	62.7%
17 g	Barth-Haas - Saazer17 g Saazer Hops	£ 0.00 / g £ 0.00	Pellet	4.5	Boil at 100 °C	30 min	9.89	25.4%
8 g	Barth-Haas - Saazer8 g Saazer Hops	£ 0.00 / g £ 0.00	Pellet	4.5	Boil at 100 °C	2 min	0.51	11.9%
67 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
42 g	Barth-Haas - Hallertauer Magnum (Pellet) 42 g Hallertauer Magnum (Pellet) Hops	£ 0.00 / g £ 0.00	95.36	62.7%
25 g	Barth-Haas - Saazer (Pellet) 25 g Saazer (Pellet) Hops	£ 0.00 / g £ 0.00	10.4	37.3%
67 g / £ 0.00

Mash Guidelines

Type	Start Temp	Target Temp	Time
Infusion	66 °C	67 °C	45 min
	72 °C	72 °C	15 min
	76 °C	76 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
7 g	Bitter Orange Peel	£ 0.00 / g £ 0.00	Flavor	Boil	5 min.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:	£ 0.00 / each £ 0.00
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	6	0	0	0
Both – Camden tablet – 1/2 - leave for 20 mins in water Both – Lactic Acid 10ml each (tone down to 5ml, normally 10ml) Mash only – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
Mash Chemistry and Brewing Water Calculator

Notes

Rate: 0/10

DETAILS

90% Marris Otter (Supposed to be Pils)
5% Cara malt
5% Torrified Wheat

42g Magnum - 60mins
17g Saaz - 30mins
8g Saaz - 2mins

7g Orange peel - 5mins boil (very subtle no more)

MASH:
66-67ºC – 45mins
72ºC – 15mins
76ºC – 10mins

Boil: 60 mins

YEAST: Lallbrew Abbey

OG: 1000 FG: 1000 - ABV: 0%
0% Attenuated

NOTES:

NEXT TIME:

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-29 17:28 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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