Doing our first ever golden ale. We were looking for something quick and easy to pump out to release with a Hazy IPA. As we've never done one, and from what I've read, there's a lot of ambiguity out there on what makes a good one, looking for a quick sanity check. I don't want an english IPA and I think that's really what I'm looking to confirm here. Thoughts on this?
Title: Golden Ale
Brew Method: All Grain
Style Name: British Golden Ale
Boil Time: 30 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 44 gallons
Boil Gravity: 1.045
Efficiency: 77% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.046
Final Gravity: 1.011
ABV (standard): 4.64%
IBU (tinseth): 38.26
SRM (morey): 4.57
Mash pH: 5.35
FERMENTABLES:
46 lb - Maris Otter Pale (67.3%)
15 lb - Pale 2-Row (22%)
6 lb - White Wheat (8.8%)
1.3 lb - BEST Acidulated (1.9%)
HOPS:
10 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 29.21
2 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 5 min, IBU: 1.52
4 oz - Target, Type: Pellet, AA: 11.5, Use: Boil for 5 min, IBU: 4.1
8 oz - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Whirlpool for 20 min at 170 °F, IBU: 3.43
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 60 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: co2
CO2 Level: 2.4 Volumes
TARGET WATER PROFILE:
Profile Name: 31514
Ca2: 47
Mg2: 10
Na: 4
Cl: 59
SO4: 77
HCO3: 0
MASH GUIDELINES:
1) Infusion, Start Temp: 164 F, Target Temp: 152 F, Time: 60 min, Amount: 23 gal
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 68 °F
Title: Golden Ale
Brew Method: All Grain
Style Name: British Golden Ale
Boil Time: 30 min
Batch Size: 43 gallons (ending kettle volume)
Boil Size: 44 gallons
Boil Gravity: 1.045
Efficiency: 77% (ending kettle)
Hop Utilization Multiplier: 0.97
STATS:
Original Gravity: 1.046
Final Gravity: 1.011
ABV (standard): 4.64%
IBU (tinseth): 38.26
SRM (morey): 4.57
Mash pH: 5.35
FERMENTABLES:
46 lb - Maris Otter Pale (67.3%)
15 lb - Pale 2-Row (22%)
6 lb - White Wheat (8.8%)
1.3 lb - BEST Acidulated (1.9%)
HOPS:
10 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 29.21
2 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 5 min, IBU: 1.52
4 oz - Target, Type: Pellet, AA: 11.5, Use: Boil for 5 min, IBU: 4.1
8 oz - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Whirlpool for 20 min at 170 °F, IBU: 3.43
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 60 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: co2
CO2 Level: 2.4 Volumes
TARGET WATER PROFILE:
Profile Name: 31514
Ca2: 47
Mg2: 10
Na: 4
Cl: 59
SO4: 77
HCO3: 0
MASH GUIDELINES:
1) Infusion, Start Temp: 164 F, Target Temp: 152 F, Time: 60 min, Amount: 23 gal
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 68 °F