Tom is kicking my ass with beers brewed so far this year. Time to get a beer in and that beer will be what is becoming my favorite – British Golden Ale – Scrummy. As usual, I will make a slight alteration, mainly with the hops. Also, This will only be a 10 gallon batch instead of the 15 I brewed last year. That maxed out my fermenter and made one hell of a mess when it erupted.
Scrummy – British Golden Ale. It’s Royally Good
April 3, 2021
Scrummy British Golden Ale – – 10 gallons
“A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.“
Calculated Stats –
- OG – 1.046
- FG – 1.012
- IBU – 34.1
- SRM – 4.8
- ABV – 4.48%
- 13.5 lbs. Maris Otter
- 4 lbs. Pale Wheat
- 1 oz. Progress pellet 5.8% – 60 minutes
- 1 oz. East Kent Golding pellet 4.4% – 60 minutes
- 1 oz. Progress pellet 5.8% – 35 minutes
- 1 oz. East Kent Golding pellet 4.4% – 35 minutes
Wyeast 1318 London Ale III
Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.
Prepped 16 gallons treated with Camden.
- Strike 5.7 gallons at 165 – Mash target 152˚
- Sparge 9.4 gallon at 168˚
Mashed in 15 g kettle on burner. Have used this method for all recent brews so I can hit mash temps exactly. Transfer to mash tun to vorlauf and sparge. Since Bopp was here we vorlaufed using traditional method and took a long time to “clear”. Have noticed this before. Even when I vorlauf via pump. Wort never really looks “clear”. Must be due to transferring from kettle to tun. Lots of little bits get stirred up. I should vorlaugh longer and will go back to using the pump. Drawback to that is loss of temperature. At this stage does that matter especially when you are about to sparge with hot water? Do I go back to the cooler mash tun so mash will hold temperature better?
Water quantities: Brewers Friend calculated 15.09 gallons. I prepped 16 gallons. Used every bit of it and ended up with 12.5 g in kettle and finished with 10 gallons in fermenter (calculated 11.19 g). Will look into efficiency settings to try to dial that in. In the past I have always prepped much more water than needed. Want to get this right.
Boil and hop additions per above schedule.
Chill was quick and got lower than planned (distractions).
Transferred to fermenter in kitchen. Ended up with 10 gallons (10.5 with yeast starter).
OG = 1.048 – calculated 1.046
Sunday morning strong bubble. Smells great.
HOPS: So I basically kept this recipe the same as last years with one exception. Last year I used a stronger alpha hop to bitter since I was making a 15 gallon batch. Didn’t want to use up a bunch of low alpha English hops. This year is only going to be 10 gallon so I used EKG and a new hop for me, British Progress.
While cleaning up I realized we forgot the Irish moss. FORGOT THE IRISH MOSS? WTF?
DISTRACTIONS!!!!! I hope I am not a big distraction at other peoples brew days.
FORGOT THE IRISH MOSS? ? ? ? ? ? ? ? ?? ? ? ? ?
Might have to go back to a large checklist like we used to have.
While kettles and other items were drying, Rob and Kathy stopped by after a hike. He brought his version of Peated Stout for us to try. Very good and not as smoky as we all feared it would be. We sat around chatting and drinking a variety of beers.
Lucky Buddha is crap but the coolest bottle ever.
Sunday April 11
Racked to secondary. Gravity = 1.01
Should have done this a few days ago. Too bad we don’t have an event soon. This would have been great in the firkin.
Thinking about keeping the yeast cake to use next weekend with the ESB.