I recently brewed this hoppy golden ale with Challenger, Brewer's Gold and First Gold hops. The malt bill was very simple, just Maris Otter and dark Munich and a small bag of pale malt I picked up for free at the Muttons stand at Brew Con. Looking back though my recipes I realised this is the first beer I've made which didn't have any type of crystal/roast/specially grains.
I tried a slightly shortened mash and boil to speed things up. I still managed 83% BH efficiency despite the shorter mash so was very pleased with that. Given that I was feeling a bit out of practice after 4 months off brewing the brew day went very smoothly.
I'm using the White Labs Essex Ale strain which is one of my favourites. Lovely fruity esters which I think goes really well with hoppy beers. It attenuated slightly better than anticipated which bumped up the AVB to a respectable 5.4%
Brew Method: BIAB
Style Name: British Golden Ale
Boil Time: 45 min
Batch Size: 27 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.048
Efficiency: 83% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (alternate): 5.37%
IBU (tinseth): 35.29
SRM (morey): 6.52
FERMENTABLES:
3.7 kg - United Kingdom - Maris Otter Pale (72.5%)
0.8 kg - German - Munich Dark (15.7%)
0.6 kg - United Kingdom - Pale 2-Row (11.8%)
HOPS:
23 g - Admiral, Type: Pellet, AA: 13.3, Use: Boil for 40 min, IBU: 25.75
20 g - Challenger, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.87
30 g - Challenger, Type: Pellet, AA: 7, Use: Whirlpool for 20 min at 98 °C, IBU: 1.56
20 g - First Gold, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 98 °C, IBU: 1.33
30 g - Brewer's Gold, Type: Pellet, AA: 8, Use: Whirlpool for 20 min at 98 °C, IBU: 1.78
50 g - First Gold, Type: Pellet, AA: 9, Use: Dry Hop for 4 days
70 g - Brewer's Gold, Type: Pellet, AA: 8, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 40 min, Amount: 23 L followed by short 75 C mash out.
2) Dunk sparge, Temp: 85 C, Time: 10 min, Amount: 12 L
YEAST:
White Labs - Essex Ale Yeast WLP022
Fermentation Temp: 19 C
TARGET WATER PROFILE:
Profile Name:
Ca2: 150
Mg2: 15
Na: 24
Cl: 48
SO4: 220
HCO3: 0
I tried a slightly shortened mash and boil to speed things up. I still managed 83% BH efficiency despite the shorter mash so was very pleased with that. Given that I was feeling a bit out of practice after 4 months off brewing the brew day went very smoothly.
I'm using the White Labs Essex Ale strain which is one of my favourites. Lovely fruity esters which I think goes really well with hoppy beers. It attenuated slightly better than anticipated which bumped up the AVB to a respectable 5.4%
Brew Method: BIAB
Style Name: British Golden Ale
Boil Time: 45 min
Batch Size: 27 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.048
Efficiency: 83% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (alternate): 5.37%
IBU (tinseth): 35.29
SRM (morey): 6.52
FERMENTABLES:
3.7 kg - United Kingdom - Maris Otter Pale (72.5%)
0.8 kg - German - Munich Dark (15.7%)
0.6 kg - United Kingdom - Pale 2-Row (11.8%)
HOPS:
23 g - Admiral, Type: Pellet, AA: 13.3, Use: Boil for 40 min, IBU: 25.75
20 g - Challenger, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.87
30 g - Challenger, Type: Pellet, AA: 7, Use: Whirlpool for 20 min at 98 °C, IBU: 1.56
20 g - First Gold, Type: Pellet, AA: 9, Use: Whirlpool for 20 min at 98 °C, IBU: 1.33
30 g - Brewer's Gold, Type: Pellet, AA: 8, Use: Whirlpool for 20 min at 98 °C, IBU: 1.78
50 g - First Gold, Type: Pellet, AA: 9, Use: Dry Hop for 4 days
70 g - Brewer's Gold, Type: Pellet, AA: 8, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 40 min, Amount: 23 L followed by short 75 C mash out.
2) Dunk sparge, Temp: 85 C, Time: 10 min, Amount: 12 L
YEAST:
White Labs - Essex Ale Yeast WLP022
Fermentation Temp: 19 C
TARGET WATER PROFILE:
Profile Name:
Ca2: 150
Mg2: 15
Na: 24
Cl: 48
SO4: 220
HCO3: 0
