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CERVEZA PLATEÑA -GOLDEN ALE

Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 310 liters (ending kettle volume)
Pre Boil Size: 317.03 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Diego Alejandro Davila Alarcon
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)

Created: Wednesday March 18th 2026

Original Gravity:

1.045

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

17.5

SRM (morey):

3.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
65 kg	Bestmalz - BEST Pilsen65 kg BEST Pilsen	37	1.9	92.9%
5 kg	Bestmalz - BEST Caramel Pils5 kg BEST Caramel Pils	37	2.43	7.1%
70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Yakima Valley Hops - Magnum120 g Magnum Hops	Pellet	14.5	Boil	60 min	14.99	32.4%
150 g	Yakima Valley Hops - Cascade150 g Cascade Hops	Pellet	6	Boil	5 min	1.55	40.5%
100 g	Yakima Valley Hops - Cascade100 g Cascade Hops	Pellet	6	Whirlpool	0 min	0.97	27%
370 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Yakima Valley Hops - Magnum (Pellet) 120 g Magnum (Pellet) Hops	14.99	32.4%
250 g	Yakima Valley Hops - Cascade (Pellet) 250 g Cascade (Pellet) Hops	2.52	67.5%
370 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
196 L	Strike	72 °C	65 °C	60 min
180 L	Sparge	78 °C	75 °C	10 min
Starting Mash Thickness: 2.8 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Whirlfloc	Water Agt	Mash	15 min.
37 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
21 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	200 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1215 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.25 bar Temp: 10 °C CO₂ Level: 2.55 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	20	10	95	55	45
Mash Chemistry and Brewing Water Calculator

Notes

Mash Out (Inactivación enzimática): 75°C (167°F) durante 10 minutos.

Inoculación (Pitching): Enfriar el mosto y oxigenar bien. Inocular la levadura US-05 a 18°C.
 Fermentación Principal: Mantener temperatura controlada estrictamente a
18°C - 19°C durante 7 a 10 días. (No dejar subir la temperatura para evitar alcoholes superiores que den dolor de cabeza).
 Descanso de Diacetilo: Al finalizar la fermentación primaria, subir la temperatura a 21°C durante 48 horas para limpiar cualquier sabor a
mantequilla.
 Maduración en Frío (Cold Crash): Bajar la temperatura bruscamente a
1°C - 2°C durante mínimo 5 a 7 días. (Paso no negociable para decantar partículas y lograr ese aspecto "Ultra Profesional" transparente y brillante en la botella).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-18 01:31 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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