What's your best AG Aussie Golden Ale recipe?

[tarmael]

I've been doing some searching, trying to find more details on the Australian Golden Ale. From what I'm reading it's between the British Golden Ale and Belgian Pale Ale and closer to the Belgian style - but the Australian variation is hardly written about, and I personally think it should have it's own BJCP listing.

As a massive hop head, the Golden Ale style had rarely impressed me, and was hardly considered at all - until I tried Hawthorne Golden Ale and then a few other local brews, Fortitude Brewing Company Golden Ale for example.

Anyway, searching through this forum I've seen a few people looking for various clones, JS, Two Birds, a few others; and reading the BJCP guidelines for Belgian Ale I've come up with the recipe below, but I want to hear your best and whether you've any comments on what I'm going to try.


Name: Aussie Golden Child

46L batch (halve these for 23L)
6.5kg Golden Promise
1.5kg Wheat
1.5kg Munich
1kg Malted Oats (I use oats in all my brews)
Mashed at 66 degrees for medium body

FWH @ 90min boil
20g Nugget
15g Simcoe
~33IBU

30g Simcoe
30g Galaxy
Whirlpool at flameout

30g Simcoe
30g Galaxy
Dry Hop added 3 days before kegging

US-05
Should be:
OG 1.052
FG 1.013
5.1%

 

[fungrel]

HOME BREW RECIPE:
Title: Cascade Pale Ale w/WLP644 #2

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25.5 liters
Boil Gravity: 1.040
Efficiency: 62% (brew house)


STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 4.99%
IBU (tinseth): 34.09
SRM (morey): 5.85

FERMENTABLES:
4.2 kg - American - Pale 2-Row (76.7%)
0.55 kg - American - Wheat (10%)
0.4 kg - German - Munich Light (7.3%)
0.125 kg - American - Caramel / Crystal 60L (2.3%)
200 g - Rice Hulls (3.7%)

HOPS:
9 g - magnum, Type: Pellet, AA: 11.7, Use: First Wort, IBU: 8.46
25 g - Cascade, Type: Leaf/Whole, AA: 7.2, Use: Boil for 15 min, IBU: 10.77
40 g - Cascade, Type: Leaf/Whole, AA: 7.2, Use: Whirlpool for 15 min at 70 °C
35 g - vic secret, Type: Leaf/Whole, AA: 16.8, Use: Whirlpool for 15 min at 70 °C
20 g - Cascade, Type: Leaf/Whole, AA: 7.2, Use: Whirlpool for 5 min at 95 °C, IBU: 6.86
10 g - vic secret, Type: Leaf/Whole, AA: 16.8, Use: Whirlpool for 5 min at 95 °C, IBU: 8
50 g - Cascade, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 5 days
50 g - vic secret, Type: Leaf/Whole, AA: 16.8, Use: Dry Hop for 5 days
50 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 70 C, Time: 60 min
2) Sparge, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
0.5 each - whirlfloc, Time: 5 min, Type: Fining, Use: Boil
2 g - Nutrient, Time: 15 min, Type: Other, Use: Boil

YEAST:
White Labs - Brettanomyces Bruxellensis Trois WLP644
Starter: Yes
Form: Liquid
Attenuation (avg): 85%
Flocculation: Low
Optimum Temp: 21.11 - 29.44 C
Fermentation Temp: 22 C
Pitch Rate: 0.75 (M cells / ml / deg P)
Additional Yeast: 1.2L 644, 5g Mauvrin 514

NOTES:
-Pitch yeast and hold at 18c for several hours.

-Raise to ferm temp, but leave lid loose in fermenter for at least the first 8hrs of fermentation.

-When visible activity is showing, create airtight seal on fermenter and ferment as usual.

** Award Winning Recipe **

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-09-04 04:06 UTC
Recipe Last Updated: 2016-08-28 22:42 UTC