British Golden Ale eBIAB 1

The NHC run of beers continues.  I lean towards hoppy beers so when deciding on what to brew this looked like a British take on American Pale Ale / Blond Ale hybrid which sounds pretty great to me!  Since this is a new style for 2015 this recipe is me totally winging it based on the style descriptor.  The key things I picked up on were “floral, herbal, or earthy English hops and citrusy American hops are most common” for the hops and “Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent.” for the malt.  So I decided on a half and half MO and american 2-row blend and a blend of willamette and cascade hops.  I’m not a huge EKG / Fuggles fan but I wanted some British hop characteristics and my favorite for that is Willamette.  Otherwise it was just put together to meet the style specs and what, based on my experience, would taste good and work well together.


Recipe Info

Beer Name: british golden ale ebiab 1
Style: British Golden Ale


Original Gravity: 1.049
Final Gravity: 1.011
Color: 4
Alcohol: 5 %
Bitterness: 39 IBUs


Efficiency: 75
Attenuation: 77


Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 160 F
Mash Temp: 152 F


Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6


Weight (Lbs) % by Weight Name Yield SRM
5 47.6 Crisp Maris Otter 82.0 3.0
5 47.6 Rahr Pale Malt; American (Rahr) 81.3 1.8
.5 4.8 Briess Carapils 74.0 1.3


Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.25 Magnum Pellets 15.2 60 Boil 13.1
1 Cascade Pellets 6.2 10 Boil 7.7
1 Willamette Pellets 5.1 10 Boil 6.4
1 Cascade Pellets 6.2 20 Whirlpool 6.5
1 Willamette Pellets 5.1 20 Whirlpool 5.3

Yeast and Friends

Amount (Milliters) Name
1 pouch White Labs WLP002 London Ale


Amount Name Time
1 Whirlfloc Tablet 15
1 tsp Yeast Nutrient (Wyeast) 10


Liquid Yeast Pitch – Stirplate StarterFirst Starter
131 billion cells
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 29 grams
Starter Size: 0.3 litersSalt and Acid adjustments:
Mash Salts:
Gypsum: 8.0 gram
Mash Acid:
Lactic Acid: 3.0 ml @ 88 %
Sparge/Boil Salts:
Predicted Mash pH of: 5.44
Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
Mash 150F for 60 min
168F for 10 min
Ferment 68F for 2 weeks
1-22-16 made 0.5L starter of WLP002
1-24-16 normal brewday pitched@11am
@10pm full kreusen and steady bubbling
1-25-16 big kreusen and strong bubbling
1-27-16 kreusen has fallen and very slow bubbling ~20 sec
1-28-16 no activity
2-9-16 racked beer to lagering keg FG 1.014 pH 4.43.  very clean and spot on.  very promising!
2-18-16 added gelatin (1/2 tsp + 1/4 cup of filtered water microwaved to 180F)
2-20-16 racked to clean serving keg and set to 30psi for 24 hours at 38F set to 12psi
3-5-16 bottled off 6

My favorite of my NHC beers.  I could drink a keg of this.  very easy to drink but has enough malt character to peak your interest and the hops really shine.  not big in your face but just right for a lazy summer day.  the willamette and cascade seem to play really nicely together.  also my wife’s favorite 🙂

NHC 2016 results:
Ding ding ding ding!  2nd place in the English Pale Ale category and scored a 37.  no real negatives in the judges comments other than two bitter and not enough hop arouma.  of course the other judge thought the bitterness was fine.  i think i’ll dry hop my re-brew since i also thought the hop aroma needs a bit of a boost.   Score sheets:
bg_nhc1 bg_nhc2

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