All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.043  FG = 1.011
IBU = 30  SRM = 3.5  ABV = 4.2%

British golden ale was partly developed in response to the proliferation of imported lagers that started gaining favor with U.K. drinkers in the 1980s. British ale brewers experimented with lager-like ales, and the style persists. With some light specialty malt, a refreshing summer bitter can be made.

Ingredients

7.8 lbs. (3.5 kg) Golden Promise pale ale malt 
0.5 lb. (0.23 kg) dextrin malt
0.5 lb. (0.23 kg) Simpsons Golden Naked Oats® 
4.8 AAU Fuggle hops (60 min.) (1 oz./28 g at 4.8% alpha acids)
6 AAU Cascade hops (20 min.) (1 oz./28 g at 6% alpha acids) 
1 oz. (28 g) Cascade hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP005 (British Ale), Wyeast 1318 (London Ale III), or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mix the milled grain in 2.4 gallons (9.1 L) of water on brew day and hold the mash at 152 °F (67 °C) for 60 minutes. Slowly sparge with enough water to collect 6.4 gallons (24.1 L) wort. Total boil time is 60 minutes. Add the first hop addition at the start of the boil. Add the remaining hops and yeast nutrient per the schedule.

After the boil, cool the wort to 70 °F (10 °C) and transfer to the fermenter. Pitch your yeast and dry hops and aerate the wort if using a liquid yeast. Ferment at 70 °F (21 °C) for seven days or until primary fermentation is complete and yeast has settled out of suspension. Prime and bottle condition or keg and force carbonate to 2.5 volumes CO₂.

Tip
Although the base malt will be a key contributor to flavor in this recipe, what you’ll notice in this golden ale is a creamy white head, a smooth mouthfeel, and medium-full body. If you want to make it a bit lighter for summer, but still maintain some mouthfeel and body, cut the specialty malt in half, using only 0.25 lb. (0.11 kg) of each.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.043  FG = 1.011
IBU = 30  SRM = 3.5  ABV = 4.2%

Ingredients

4.25 lbs. (1.9 kg) extra light or Pilsen light dried malt extract
0.5 lb. (0.23 kg) dextrin malt
0.5 lb. (0.23 kg) Simpsons Golden Naked Oats® 
4.8 AAU Fuggle hops (60 min.) (1 oz./28 g at 4.8% alpha acids)
6 AAU Cascade hops (20 min.) (1 oz./28 g at 6% alpha acids) 
1 oz. (28 g) Cascade hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP005 (British Ale), Wyeast 1318 (London Ale III), or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Steep the milled grain in 2 gallons (7.6 L) of water at 152 °F (67 °C) for 15 minutes. Remove the steeping bag and bring water to a boil. Remove from heat and add the malt extract. Stir until dissolved and then return to heat and bring to a boil. Total boil time is 60 minutes. Add the first hop addition at the start of the boil. Add the remaining hops and yeast nutrient per the schedule.

After the boil, cool the wort to 70 °F (10 °C) and transfer to the fermenter. Pitch your yeast and dry hops and aerate the wort if using liquid yeast. Ferment at 70 °F (21 °C) for 7 days or until primary fermentation is complete and yeast has settled out of suspension. Prime and bottle condition or keg and force carbonate to 2.5 volumes CO₂.