AG#32 - Scorched Gold
Posted: Mon Jul 30, 2018 6:11 pm
I brewed this at the beginning of this month and I still couldn't seem to hit my expected OG, as my overall Brewhouse Efficiency was slightly down on my planned recipe, but it wasn't the end of the world and I've ended up with a nice little 4% quaffer.
As the brewday on the Grainfather is much shorter than I'm used to, I decided to try a 90 minute boil for the first time in my homebrew career.
The biggest difference that I've noticed is the increased grainy malt flavour that the finished beer seems to have. It's that noticeable that it is slightly overpowering the mix of hops in this brew, but has started to settle down a bit now after a couple of weeks in the keg.
Scorched Gold
British Golden Ale
Brewday - 06/07/18
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 3.980
Total Hops (g): 75.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 26.6 (Tinseth)
Brewhouse Efficiency (%): 70
Mash Efficiency (%): 79%
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Bairds Heritage 1823 Maris Otter Malt (88.0%)
0.200 kg Caramalt (5.0%)
0.200 kg Weyermann Vienna Malt (5.0%)
0.080 kg Dingemans Aromatic Malt (2.0%)
Hop Bill
----------------
12.0 g Northdown Leaf (9.4% Alpha) @ 90 Minutes (Boil) (0.5 g/L)
21.0 g First Gold Pellet (9.2% Alpha) @ 15 Minutes (Boil) (1 g/L)
21.0 g Celeia Pellet (3.1% Alpha) @ 5 Minutes (Boil) (1 g/L)
21.0 g Centennial Pellet (8.1% Alpha) @ 10 Days (Dry Hop) (1 g/L)
Misc Bill
----------------
1.2 g Calcium Chloride @ 60 Minutes (Mash)
1.6 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.2 g Calcium Chloride @ 60 Minutes (Boil)
1.6 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Water Profile
Graham Wheelers Sweet Pale Ale
Starting Alkalinity - 119.5ppm CaC03
Treated Alkalinity - 19.5ppm CaC03 (AMS @0.48ml/L
Mash at 67°C for 60 Minutes.
Mashout at 75°C for 10 Minutes
Fermented at 19°C with Safale S-04
Gotta love the easy brewday on the Grainfather, just makes me want to brew something else as soon as my FV is empty.
Currently got an Irish Extra Stout in the FV and I'm planning an 1892 Whitbread Porter brew next, so I've got some black beer ready for the autumn.
Happy brewing peeps!
MB
As the brewday on the Grainfather is much shorter than I'm used to, I decided to try a 90 minute boil for the first time in my homebrew career.
The biggest difference that I've noticed is the increased grainy malt flavour that the finished beer seems to have. It's that noticeable that it is slightly overpowering the mix of hops in this brew, but has started to settle down a bit now after a couple of weeks in the keg.
Scorched Gold
British Golden Ale
Brewday - 06/07/18
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 3.980
Total Hops (g): 75.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 26.6 (Tinseth)
Brewhouse Efficiency (%): 70
Mash Efficiency (%): 79%
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Bairds Heritage 1823 Maris Otter Malt (88.0%)
0.200 kg Caramalt (5.0%)
0.200 kg Weyermann Vienna Malt (5.0%)
0.080 kg Dingemans Aromatic Malt (2.0%)
Hop Bill
----------------
12.0 g Northdown Leaf (9.4% Alpha) @ 90 Minutes (Boil) (0.5 g/L)
21.0 g First Gold Pellet (9.2% Alpha) @ 15 Minutes (Boil) (1 g/L)
21.0 g Celeia Pellet (3.1% Alpha) @ 5 Minutes (Boil) (1 g/L)
21.0 g Centennial Pellet (8.1% Alpha) @ 10 Days (Dry Hop) (1 g/L)
Misc Bill
----------------
1.2 g Calcium Chloride @ 60 Minutes (Mash)
1.6 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.2 g Calcium Chloride @ 60 Minutes (Boil)
1.6 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
Water Profile
Graham Wheelers Sweet Pale Ale
Starting Alkalinity - 119.5ppm CaC03
Treated Alkalinity - 19.5ppm CaC03 (AMS @0.48ml/L
Mash at 67°C for 60 Minutes.
Mashout at 75°C for 10 Minutes
Fermented at 19°C with Safale S-04
Gotta love the easy brewday on the Grainfather, just makes me want to brew something else as soon as my FV is empty.
Currently got an Irish Extra Stout in the FV and I'm planning an 1892 Whitbread Porter brew next, so I've got some black beer ready for the autumn.
Happy brewing peeps!
MB
