#077 - JBBP British Golden Ale
British Golden Ale (12 A)
Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.33 gal
Boil Time: 60 min
End of Boil Vol: 8.33 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Batch Size: 7.00 gal
Boil Size: 10.33 gal
Boil Time: 60 min
End of Boil Vol: 8.33 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Two Stage
Date: 2024-12-17
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 78.9 %
Taste Rating: 30.0
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 78.9 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 12.04 gal | 2019 SF Water Profile | Water | 1 | - | - |
| 10.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 10.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 3 | - | - |
| 5.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 4 | - | - |
| 6 lbs 8.0 oz | No19 Floor Malted Maris Otter Malt (Crisp) (3.2 SRM) | Grain | 5 | 50.0 % | 0.51 gal |
| 5 lbs 8.0 oz | Golden Promise (Simpsons) (2.0 SRM) | Grain | 6 | 42.3 % | 0.43 gal |
| 1 lbs | Carafoam (2.0 SRM) | Grain | 7 | 7.7 % | 0.08 gal |
| 0.50 oz | Magnum [11.90 %] - Boil 60.0 min | Hop | 8 | 16.2 IBUs | - |
| 1.00 oz | East Kent Goldings (EKG) [4.30 %] - Boil 20.0 min | Hop | 9 | 8.6 IBUs | - |
| 2.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 10 | - | - |
| 1.00 oz | East Kent Goldings (EKG) [4.30 %] - Boil 5.0 min | Hop | 11 | 5.7 IBUs | - |
| 1.00 oz | Godiva [6.80 %] - Boil 5.0 min | Hop | 12 | 9.0 IBUs | - |
| 1.00 oz | Godiva [6.80 %] - Steep/Whirlpool 15.0 min, 170.0 F | Hop | 13 | 1.6 IBUs | - |
| 1.0 pkg | Burton Ale (White Labs #WLP023) [35.49 ml] | Yeast | 14 | - | - |
| 1.0 pkg | SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] | Yeast | 15 | - | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 41.0 IBUs
Est Color: 4.0 SRM
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 41.0 IBUs
Est Color: 4.0 SRM
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 4.3 %
Calories: 156.9 kcal/12oz
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 4.3 %
Calories: 156.9 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 154 (Full Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.52
Measured Mash PH: 5.10
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.52
Measured Mash PH: 5.10
Total Grain Weight: 13 lbs
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Grain Temperature: 65.0 F
Tun Temperature: 65.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 12.04 gal of water at 160.4 F | 154.0 F | 10 min |
| RIMS Mash | Heat to 154.0 F over 4 min | 154.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg with priming agent
Pressure/Weight: 1.71 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Fermenter:
Pressure/Weight: 1.71 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.0
Carbonation Est: Keg with 1.71 oz Table Sugar
Carbonation (from Meas Vol): Keg with 1.71 oz Table Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Carbonation Est: Keg with 1.71 oz Table Sugar
Carbonation (from Meas Vol): Keg with 1.71 oz Table Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
PH Tests
* Mash Reading : 5.1
Dough In
* Strike Temp: 161*F
* Start: 10:00 @ 155 *F
* Stop: 10:15 @ 154 *F
Mash
* Temp: 154*F
* Setting: 158*F
* GPM: 1.25
* Power %: 88%
* Start: 10:30 @ 155*F
10:45 @ 155*F
11:00 @ 155*F
11:15 @ 155*F
* End: 11:30 @ 155*F
Mash Out
* Temp: 168*F
* Setting: 172*F
* Rise: Start: 11:30, End: 11:40 @ 168 (10 min rise)
* Mash Out: Start: 11:45 End: 12:15
Sparge
* GPM: .5
Pre Boil Volumn: 10.3 G
Boil: 60 min Boil
* 60 min 12:15 0.5oz. Magnum
* 20 12:55 1 oz. East Kent Goldings
* 15 13:00 2 whirlfloc
* 5 13:10 1 oz. East Kent Goldings
Whirlpool 13:15 2 oz godiva
Post Boil Volumn: 6G
Gravity
* Pre Boil: 1.038
* Original 1.047
* Final 1.014
Fermentation
* Dec 17 - 6 G into Fermenter
* Start Temp is 64.F, set to 68*F
* Dec 30 - @68 FG 1.014
Into Keg on Dec 30
* 2.9oz table sugar in 2 cups of water.
* Placed in mechanical room at ~66*F
Created with BeerSmith