GB062 Beer Recipe | BIAB British Golden Ale | Brewer's Friend
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GB062

205 calories 22.2 g 500 ml
Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 205 calories (Per 500ml)
Carbs: 22.2 g (Per 500ml)
Created: Saturday March 7th 2020
1.044
1.012
4.3%
31.9
9.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg United Kingdom - Maris Otter Pale 38 8.51 82.5%
500 g German - Carapils500 g Carapils 35 1.97 7.9%
100 g United Kingdom - Cara Malt100 g United Kingdom - Cara Malt 35 45.2 1.6%
500 g United Kingdom - Munich500 g Munich 37 14.51 7.9%
6,300 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Willamette70 g Willamette Hops Leaf/Whole 3.8 First Wort 60 min 20.53 37.8%
35 g Willamette35 g Willamette Hops Leaf/Whole 3.8 Boil 15 min 4.63 18.9%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 8.2 Boil 15 min 5.71 10.8%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 7.5 Boil 5 min 1.05 5.4%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 7.5 Whirlpool at 69 °C 30 min 10.8%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 7.5 Dry Hop 4 days 16.2%
185 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
47 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 292 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136.4 7.6 70.7 192.4 167.4 123.7
Mash Chemistry and Brewing Water Calculator
 
Notes

Pre 5.96
+5 5.5 +3ml CMS
20 5.49 +1ml
40 5.46 +1ml
60 5.52

Into Ferm 28.5L @1.047 OG - Up to 86% from predicted 78%
Added 2.9L to Dilute
31.5L in Ferm. @1.043 78%
275ML Wyeast 1056 Slurry added.

Burton Ale Starter Not ready..36 Hrs to kick off

8 Days in Ferm 1.014
5 Days dry Hop 30g Amarillo
14 Days in fermenter 1.012

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-01 12:12 UTC
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