Summer Gold (British Golden Ale - NZ Hops)
Batch Size
30L Kettle Full; ~23L (in fermenter)
Ingredients
Malts
- 3.0kg Gladfield American Ale Malt (86.1%)
- 1.4kg Gladfield German Pilsener Malt (25.9%)
- 0.50kg Gladfield Wheat Malt (9.3%)
- 0.50kg Harraway’s Flaked Wheat Malt (9.3%)
Hops
- 60min – 10g Southern Cross 12.5% aa (12.7 IBU)
- 10min – 20g Taiheke 7% aa (5.5 IBU)
- 1min – 50g Wai-iti 3.2% aa (2.8 IBU)
- 30g Taiheke 7% aa (3.8 IBU)
- 15g Southern Cross 12.5% aa (3.4 IBU)
Yeast
Lallemand BRY-97 West Coast Ale (1 Packet)
Mash Additions:
4.00g Calcium Chloride
8.00g Calcium Sulfate
2.00g Sodium Bicarbonate
4.00g Magnesium Sulfate
3-4mL 80% Lactic Acid (for pH Adjustment - requires pH Meter)
Beta Glucanase Enzyme (optional)
Water Profile
Brewing Process
- Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike).
- Add minerals to Strike or Foundation water.
- Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
- Mash at 66°C for 60 mins. Confirm no residual starches remain.
- Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
- Boil for 75 minutes adding hops and kettle finings at indicated times.
- At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
- Transfer to fermenter at 18-20°C, oxygenating wort (inline or via aeration in fermenter).
- Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 20°C until 4-6 SG points (1-1.5Po) from FG, cap the fermentation (spunding valves are great for this). Raise the fermentation set point to 22°C for at least 48hrs to diacetyl rest.
If fining:
- 48hrs after FG is reached, Crash to 0-1°C.
- Wait for the beer to clear naturally or fine and filter as required.
- Keg or bottle condition - your choice? Aim for 2.55-2.65 volumes of CO2.
