British Golden Ale
This recipe is a bit of an unorthodox take on the style in that it uses Vienna malt and some lighter crystal malts, and mixes in some Czech-like hops. But the final flavor profile is very much in line with the better examples of British golden ale that I’ve tried, and it helps show that you can do a bit of fusion of different brewing styles and cultures to create a modern beer. Coming in on the smaller side of ABV, it’s a great beer for the summer or when looking for a session beer.
British Golden Ale, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.011
IBU = 34 SRM = 6 ABV = 4.3%
Ingredients
5 lbs. (2.3 kg) UK Golden Promise malt
2 lbs. (0.9 kg) German Vienna malt
1 lb. (0.45 kg) flaked maize
8 oz. (227 g) torrified wheat
6 oz. (170 g) Belgian caramel malt (45 °L)
4 oz. (113 g) Carapils® malt
6 AAU UK First Gold hops (FWH) (0.75 oz./21 g at 8% alpha acids)
7 AAU US Sterling hops (5 min.) (1 oz./28 g at 7% alpha acids)
0.75 oz. (21 g) US Sterling hops (0 min.)
1.25 oz. (35 g) US Sterling hops (dry hop)
0.25 oz. (7 g) UK First Gold hops (dry hop)
Wyeast 1335 (British Ale II) or White Labs WLP022 (Essex Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, prepare your ingredients; mill the grain, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash. Mash in the Golden Promise and Vienna malts and the flaked corn and torrified wheat at 155 °F (68 °C) in 13 qts. (12 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Add the remaining crystal malts, and recirculate for 20 minutes. Add first wort hops to the brew kettle then fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.
Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The zero minute hops are added when the heat is turned off. Give the wort a strong stir and then cover and let stand for 20 minutes. This technique is called whirlpool hopping and emphasizes the finished hop profile. Chill the wort to 66 °F (19 °C). Oxygenate, then pitch the yeast starter. Ferment at 66 °F (19 °C) until fermentation is complete. Dry hop the beer for 3–5 days at room temperature and then proceed to rack the beer. Prime and bottle condition, or keg and force carbonate to 2.2 volumes.
British Golden Ale, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.044 FG = 1.011
IBU = 34 SRM = 6 ABV = 4.3%
Ingredients
5.7 lbs. (2.6 kg) light liquid malt extract
6 oz. (170 g) Belgian caramel malt (45 °L)
4 oz. (113 g) Carapils® malt
6 AAU UK First Gold hops (FWH) (0.75 oz./21 g at 8% alpha acids)
7 AAU US Sterling hops (5 min.) (1 oz./28 g at 7% alpha acids)
0.75 oz. (21 g) US Sterling hops (0 min.)
1.25 oz. (35 g) US Sterling hops (dry hop)
0.25 oz. (7 g) UK First Gold hops (dry hop)
Wyeast 1335 (British Ale II) or White Labs WLP022 (Essex Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 1-qt. (1-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Place the crystal malts in a mesh bag and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off. Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Add the first wort hops. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding the hops at the times indicated in the recipe. The zero minute hops are added when the heat is turned off. Give the wort a strong stir and then cover and let stand for 20 minutes. This technique is called whirlpool hopping and emphasizes the finished hop profile. Chill the wort to 66 °F (19 °C). Oxygenate, then pitch the yeast starter. Ferment at 66 °F (19 °C) until fermentation is complete. Dry hop the beer for 3–5 days at room temperature and then proceed to rack the beer. Prime and bottle condition, or keg and force carbonate to 2.2 volumes.
