British Golden ale

Water

Last but not least, the water. I use a reverse osmosis filtration system and build my water profile from scratch. My water profile looked like this:

Calcium: 50 ppm

Sodium: 5 ppm

Sulfates: 75 ppm

Chloride: 60 ppm

he following is a 5-gallon batch of our British Golden Ale. The numbers for this beer are included below.

Original Gravity: 1.042

Final Gravity: 1.008 1.012

Alcohol by Volume: 4.2%

Bitterness: 27.6 IBU

Color (SRM): 3.7

Maris Otter 6 lbs 8 oz (83.9%)

Wheat Malt 1 lb 4 oz (16.1%)

Hops

1.00 oz East Kent Goldings at 60 minutes (18.4 IBUs)

1.00 oz East Kent Goldings at 30 minutes (9.1 IBUs)

1.00 oz First Gold at Flameout (try Fuggles)

London Ale III 1318 (Wyeast)

Mash

Add your salts, if needed, and fill your mash tun to the required volume and temperature for your mash to drop to 152 degrees Fahrenheit. For me, it was 2.42 gallons at 163 degrees Fahrenheit. After 60 minutes, raise your mash temperature to 168 degrees for mash out. After mashing out, sparge until you reach a pre-boil gravity of around 1.037. For me, it was 5.3 gallons.

Boil the wort for 90 minutes. Add the hops in as necessary. At 10 minutes, I added yeast nutrients and at 5 minutes I added whirlfloc tablets as my clarifying agent. Once the boil is complete, whirlpool the wort for 10 minutes and then let it wind down for 10 minutes.

Fermentation

Knock the wort out in your heat exchanger so that the pitching temperature is 64 degrees and then measure the gravity and pitch the yeast. My initial gravity was 1.042. Let the temperature free rise up to 67 degrees and hold through fermentation. Once you are within 5 specific gravity points from your target FG, let the temperature free rise up to 72 degrees. After 48 hours, cold crash to 33 degrees and hold for another 48 hours. Once your cold crash is complete, transfer it to the brite tank and carbonate it to 2.6 vols. After 3 days in the brite tank, keg it and enjoy!