Home Golden Age Ale (1910)

Home Golden Age Ale (1910)

(5 gallons/19 L, all grain)
OG = 1.082  FG = 1.015
IBU = 80  SRM = 5  ABV = 8.8%

This is by far the Home Brewing Co.’s biggest and hoppiest beer and is one that we have brewed on a 20-barrel scale at Brewport. The hops were added in portions at various times but actually were in the boil long enough to attain as full a utilization as possible. The FG figure above was measured after 20 days fermentation when it was casked and dry hopped at the rate of 0.7 lb./barrel. It may have fermented down farther as it was bunged down 17 days after casking. Brewed as it was from just malt and sugar it is an easy beer to replicate.

Note that in terms of alcohol content this beer could be called a barleywine. However, because of the high proportion of sugar, resulting in a low finishing gravity, the beer will not have the fullness of palate that a true barleywine should have. 

11 lbs. (5 kg) 2-row pale malt
3.5 lbs. (1.6 kg) dextrose sugar
25 AAU Cluster hops (first wort hop) (3.5 oz./99g at 7.2% alpha acids)
1.8 oz. (51 g) Cluster hops (dry hop)
5 g table salt (NaCl) (0 min.)
SafAle S-04 (or favorite ale strain) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash the malt at 148 °F (64 °C) using 15 qts. (14 L) water for 60 minutes. Add boiling water to raise mash temperature to 153 °F (67 °C) and hold for 10 minutes. Run off and sparge to collect about 6.25 gallons (24 L) of wort. Add the hops and boil for 60 minutes; then carefully stir in the dextrose followed by the salt. This is a lot of sugar so be very careful to make sure it is fully dissolved before proceeding.

Cool to 60–65 °F (15–18 °C) and pitch the yeast. Ferment 7–10 days at this temperature. Add the dry-hop addition. After a few days on the dry hops, rack the beer, prime and bottle condition or keg and force carbonate to 2.2 v/v, serve at about 40 °F (5 °C).

Extract only version: Replace the pale malt with 6.6 lbs. (3 kg) Briess Golden Light liquid malt extract and 1 lb. (0.45 kg) Golden Light dried malt extract. Dissolve 3.3 lbs. (1.5 kg) liquid malt extract in 2 gallons (8 L) warm water and top up to 5 gallons (19 L) with more water. Add the hops and bring to a boil. Boil for 40 minutes. Very carefully stir in the dried malt extract and the rest of the liquid malt extract, and then the sugar making sure this large amount of sugar is fully dissolved before chilling. Follow the remainder of the all-grain recipe.

Issue: September 2023