Category Archives: British Golden Ale EBIAB 1_2

British Golden Ale EBIAB 1_2

Fortunately I was one of the earlier judging centers for NHC so this allowed me to rebrew my two beers.  I also kept 4 bottles of all my entries so I could compare with my rebrews and decide which ones to send.  This is particularly important this year b/c I fried the element on my old system (see last hefeweizen brew) so I made these beers on my brand new eBIAB system from Colorado Brewing.  Not only is the kettle/bag setup new but I also moved to a therminator plate chiller which means i have to use a hop spider so I don’t clog it.  Not a fan of moving to the new system for these beers but it’s a lot of work to replace the element on the old system and time is in short supply.  I used the same recipe as last time except I added dry hops to try and up the aroma a bit.


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


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


.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
1 Cascade Pellets 6.2 3 days Dry Hop 0
1 Willamette Pellets 5.1 3 days Dry Hop 0

Yeast and Friends

1 pouch White Labs WLP002 London Ale


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 gramMash 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

4/2/16 made 0.5L starter w/ 50g DME and 1 pouch WL002
normal brew day but w/ new colorado brewing systems BIAB setup and therminator
4/4/16 pitched @ noon.  fermenting by bedtime.
4/6/16 kreusen dropped and bubbling slowly
4/7/16 done bubbling
4/11/16 dropped pretty clear
4/14/16 dry hopped with 1 oz willamette and 1 oz cascade in primary
4/18/16 racked to lagering keg.  hops a pain but transfer was fine.  pulled a sample to taste but full of dry hops.  seemed clean and good but hard to tell as I pick hops out of my teeth.
4/29/16 added gelatin (1/2 tsp + 1/4 cup filtered water microwaved to 180F)