Goldie Jawn - British Golden Ale

[FranklinsBeerTower]

Recipe Type

All Grain

Tasting Notes

Crisp, dry, slightly bready malt profile. Golden promise is great for this precipe. Classic EKG flavor and aroma - spicy and floral. Incredibly refreshing and quafable.

Hi all - wanted to share a recipe that has become a major crowd pleaser in my household, and it's the perfect beer as we enter Spring here in the northeastern U.S. Have brewed it three times and the kegs are always gone in the blink of an eye. Will be a near-permanent fixture in my kegerator going forward.

The goal was to brew something crisp with minimal ingredients that would satisfy the BMC drinkers and hop-friendly craft drinkers alike, and it seems to have achieved its goal based on the reception it received at a recent family/friends gathering.

Brew it up and let me know what you think! You can also play around with the hop bill - I swapped EKG for Cascade in the whirlpool once and was please, although I prefer the all-EKG version. You can also kill the Victory malt if you want to simplify things.

HOME BREW RECIPE:
Title: Goldie Jawn - Golden Ale

Brew Method: All Grain
Style Name: British Golden Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Original Gravity: 1.052
Final Gravity: 1.013
ABV (standard): 5.16%
IBU (tinseth): 37.5
SRM (morey): 5.95


FERMENTABLES:
10 lb - Golden Promise (90.3%)
0.75 lb - White Wheat (6.8%)
0.33 lb - Victory (3%)

HOPS:
0.75 oz - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 60 min, IBU: 16.37
1 oz - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 20 min, IBU: 13.22
1 oz - East Kent Goldings, Type: Pellet, AA: 6, Use: Boil for 10 min, IBU: 7.91
2 oz - East Kent Goldings, Type: Pellet, AA: 6, Use: Whirlpool for 20 min at 170 °F
1.5 oz - East Kent Goldings, Type: Pellet, AA: 6, Use: Dry Hop for 2 days

YEAST:
Imperial Yeast - A01 House
Attenuation (avg): 73%
Fermentation Temp: 68 F, ramped to 70F around day 10 before cold crashing
Pitch Rate: 0.35 (M cells / ml / deg P)

For water chemistry, I usually add about 1/2 tsp of Gypsum and 1/2 tsp CaCl to the mash water.

Mash anywhere from 150F - 152 F, batch sparge with enough water to hit 6.5 gal. pre-boil volume.

 

[JohnSand]

Looks great! I'll let you know if I try it.

 

[duncan_disorderly]

Interesting that you are using Chico yeast (I think?) with English hops, something I steer clear of. May need to try again. Thanks for sharing your recipe.

Anything that promotes English hops is very welcome, the hops farms are really struggling here now, with US hops gaining so much traction. Your recipe uses an unusually large amount of English hops too, old school English IPA territory.

Can US breweries and drinkers help out by brewing and drinking more beers with English hops? That would be cool. Let's swap hops!

Edit: A01 is an English yeast

 

[FranklinsBeerTower]

Interesting that you are using Chico yeast (I think?) with English hops, something I steer clear of. May need to try again. Thanks for sharing your recipe.

Anything that promotes English hops is very welcome, the hops farms are really struggling here now, with US hops gaining so much traction. Your recipe uses an unusually large amount of English hops too, old school English IPA territory.

Can US breweries and drinkers help out by brewing and drinking more beers with English hops? That would be cool. Let's swap hops!

A01 is an English strain! Beer Maverick lists WLP007 and S-04 as its closest subs.

 

[duncan_disorderly]

A01 is an English strain! Beer Maverick lists WLP007 and S-04 as its closest subs.

Ah thanks! That makes sense....

Sounds like a grand beer.