Applied Brewing Technologies, Inc.
P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com

Name:

Golden Ale
Description: Medium light bodied golden colored Canadian type ale with hop aroma and mild hop flavor
Batch Size: 7.5 bbl.

Properties:
O.G.1.046 (1.053 @ 6.5 bbl. knock out volume)
F.G.:1.010
% Alc.:3.8 by weight
Color:4.5
A.D.A.:80%
Body:Light
B. U.:18
CO2 Vol:2.6
Psi @ 38o:12
Psi @ 39o:13
Psi @ 40o:14

Raw Materials:

Malt
 Type
 Amount
Briess Light malt extract (40%) 120. lbs.
Amber malt extract (20%) 60 lbs.
Corn Syrup (20%) 60 lbs.*
Dextrose (20%)  60 lbs. 
300 lbs.
* (10 lb. malt extract/corn syrup = 1 gal.)
Avg. Yield: (OG lb./gal.) = 35.2
Salts: Gypsum (150 ppm) 105 grams
NaCl (25 ppm) 17.5 grams
(add to kettle water)
Water: 6 bbls. in kettle + (malt vol.: 25-30 gals.); 1 bbl. to conditioning tank.
Boil Time: 75 minutes
Hops:
time B4 end type amount B.U.'s
Hass 60 mins. Yak. Perle 1.18 lbs. 12
30 mins. OR Willamette 0.83 lbs. 3.6
15 mins. Yak. Cascade  0.77 lbs.   1.8 
2.78 lbs. 18
Yeast: Allow to stand 3 hrs. at room temperature; pitch 1 gal. med. slurry/7 bbls. Collect from fermenter and store 38-40o F up to 1 week. Never add yeast unless it is within 5oF of cooled wort temp.

BREWING INSTRUCTIONS

Ale:

  1. Aerate and cool wort to 63oF. Pitch (add) yeast after 1 bbl. in fermenter. Cover and set blow-off tube from tank top into 5 gal. pail on floor. Fill pail only with enough water to cover 2 inches above end of blow-off tube.
  2. Set temperature controller at 67oF.
  3. Ferment 4 days; remove blow off tube and replace with grundy valve. Pressurize tank to 2 psi.
  4. Day 5 start cooling to 50oF.
  5. Fill clean,sanitized and rinsed conditioning tank with 1 bbl. of cold water.
  6. Pre-purge bottom of conditioning tank containing water(above) with CO2 through bottom outlet.
  7. Transfer fermenter contents through stand pipe outlet to pump to conditioning tank stand pipe valve; Pressurize to 5 psi;Set temp. controller to 45oF.
  8. Withdraw yeast from fermenter bottom valve and save yeast in sterile container. Store at 38-40oF up to 1 week.
  9. Hold at 45oF 4 days
  10. Chill to 36oF; Adjust CO2 pressure to 10 psi. Hold 4 days.
  11. Pressurize clean, sanitized and rinsed serving tank to same psi as conditioning tank; connect tank tops (conditioning and serving) with gas line.
  12. Transfer via Filter to serving tank.
  13. Adjust serving tank pressure to desired psi.

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