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BRITISH GOLDEN ALE

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.2 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.1 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński Viking Malt (Strzegom) 3 kg 65.2% --- % 4
Grain Słód pale ale Viking Malt (Strzegom) 1 kg 21.7% --- % 5
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 10.9% --- % 5
Grain Słód zakwaszający Weyermann® 0.1 kg 2.2% --- % 5
Sum 4.6 kg

Hops

28 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 35 g 20 min 7.8 %
Whirlpool Challenger 35 g 20 min 7.8 %
Dry Hop Challenger 30 g 2 day(s) 7.8 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale S-04 Ale Dry 11.5 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 85°C;
    schłodzenie brzeczki do temp. 15-16°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 17-18°C, dojrzewanie w temp. 19-20°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 2,2-2,3 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 75-125; Mg 10; SO4 50-100; Cl 100-150; Alk. całk. 0-50; RA -100 do -50
    Dec 17, 2021, 12:47 AM

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