AG2 – Golden Ale

Selected Style and BJCP Guidelines

8A-English Pale Ale-Standard/Ordinary Bitter

Minimum OG: 1.032 SG Maximum OG: 1.040 SG
Minimum FG: 1.007 SG Maximum FG: 1.011 SG
Minimum IBU: 25 IBU Maximum IBU: 35 IBU
Minimum Color: 4.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 25.00 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.039 SG
Expected FG: 1.010 SG Apparent Attenuation: 72.9 %
Expected ABV: 3.8 % Expected ABW: 3.0 %
Expected IBU (using Rager): 26.3 IBU Expected Color (using Morey): 4.0 SRM
BU:GU ratio: 0.67 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.000 kg 100.0 % 4.2 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Challenger 6.5 % 28 g 23.6 Loose Whole Hops 60 Min From End
Slovenian Styrian Goldings 4.5 % 21 g 2.7 Loose Whole Hops 10 Min From End
Slovenian Styrian Goldings 4.5 % 7 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast

DCL S-04-SafAle

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