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Golden Ale (James Squires clone)

126 calories 14.2 g 330 ml
Beer Stats
Method: BIAB
Style: Mild
Boil Time: 75 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 50% (brew house)
Source: AHB
5.00 (1 Review)

Calories: 126 calories (Per 330ml)
Carbs: 14.2 g (Per 330ml)
Created Thursday May 17th 2018
Amount Fermentable Cost PPG °L Bill %
5.70 kg American - Pilsner5.7 kg Pilsner 37 1.8 61.8%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 32.5%
0.43 kg German - CaraMunich II0.43 kg CaraMunich II 34 46 4.7%
0.09 kg Finland - Crystal Malt 1000.09 kg Crystal Malt 100 35 38 1%
0.01 kg Finland - Chocolate Malt0.005 kg Chocolate Malt 31 338 0.1%
9.23 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Pride of Ringwood35 g Pride of Ringwood Hops Pellet 10 Boil 60 min 28.92 34.7%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 12 min 6.55 21.8%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 2 min 1.32 21.8%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 1 min 0.67 21.8%
101 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L -- -- 70 °C 75 min
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
22 °C
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator

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!)

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-13 11:57 UTC
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Gavwah 12/31/2020 at 06:40am
5 of 5

Just made this recipe and it is spot on, tastes just like it does on tap at the James Squire pubs. Started at 1.051 and after 4 days at 18'C was at 1.014, yeast had settled out and no strange flavours at all. Very quick.

Only difference, I pulled the IBUs back to 20, which is what the James Squire website says is the IBU amount for Chancer. I also didn't bother with the chocolate malt, and just rounded the crystal 100 up to 100g.

This recipe was a lifesaver after my brother requested a keg of Chancer ale. We're very happy with how it turned out. Thanks for sharing the recipe, mate!

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