HOME BREW RECIPE:
Title: Golden Biscuit Ale
Author: -Bezza-
Brew Method: All Grain
Style Name: British Golden Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.035
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.043
Final Gravity: 1.008
ABV (standard): 4.52%
IBU (tinseth): 36.08
SRM (morey): 7.38
Mash pH: 5.69
FERMENTABLES:
3 kg - Maris Otter Pale (75%)
0.5 kg - Biscuit (12.5%)
0.5 kg - Carapils (12.5%)
HOPS:
10 g - Chinook, Type: Pellet, AA: 12.9, Use: Boil for 60 min, IBU: 19.69
10 g - Citra, Type: Pellet, AA: 13.5, Use: Boil for 15 min, IBU: 10.22
15 g - Citra, Type: Pellet, AA: 13.5, Use: Boil for 5 min, IBU: 6.16
OTHER INGREDIENTS:
0.25 each - Protofloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
My first attempt at designing a recipe. Looking to produce a refreshing golden ale for summer quaffing, highlighting the biscuit malt but offsetting against a gentle bitterness and some gentle citrus notes. Not wanting to go big on the hop aroma, just a hint. Hoping for an easy-drinking session beer.
Been missing my targets a bit on the last few brews, so assuming brewhouse efficiency of 65%. Whatever happens, something between 4% and 5% will be fine.
Water will be adjusted for 20ppm alkalinity.
Any thoughts or suggestions?