Description

This is a Community Recipe created by martin-rees.  Described by Wainwright brewery as “delightfully refreshing Golden Beer. Lightly hopped with subtle sweetness, a delicate citrus aroma and a gloriously golden colour. Enjoy”

 

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Ingredients Included

Crisp Black Malt (13 grams)
Simpsons Malt – Wheat Malt (154 grams)
Crisp Rye Malt (154 grams)
Simpsons Malt – Malted Oats (154 grams)
Simpsons Malt – Finest Pale Maris Otter (3680 grams)
Bobek T90 Pellets (31 grams)
Hallertau Hersbrucker – BarthHaas® Pure Hop Pellet (46 grams)
Northdown Pellets (18 grams)
SafAle S-04 11.5g (1 pack)

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Method

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23l
Original Gravity: 1.040
Final Gravity: 1.009
ABV %: 4.1
IBU: 34
Mash efficiency: 70
Brewing equipment: Brew in a Basket No Sparge

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60
Temperature °C (Step 2):
Length (mins) (Step 2):
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes: 31L Water

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

18.5g Challenger/Northdown – 60 min
21.5g Hallertauer Hersbrucker – 30 min
9.5g Bobek – 30 min
24.5g Hallertauer Hersbrucker – 5 min
21.5g Bobek 5.25% – 5 min

Whirlpool / hop stand:

None

Yeast: S-04 SafAle English Ale
Fermentation temperature/steps: 20C 10-14 days or until FG

Secondary additions:

Comments: