Golden Ale

Golden Ale

Golden ale made with golden naked oats and English hops.

At the time of posting this Golden Ale, this is my hoppiest beer ever. That’s kind of funny as it’s probably only just approaching American pale ale levels of hops. I experienced the craft beer scene in San Diego in the mid-late 00’s and IPAs were abound. What I had trouble finding in bars was anything with a focus on malt, or at least lacking a focus on hops. This was before Belgians and sours became hot styles, so when I started brewing in 2009 I turned my attention toward beers from my homeland: England.

This Golden Ale represents a first step towards making hoppier beer styles, though I’m doubtful that I’ll ever make anything like a DIPA.

I generally like to mash my sub-5% beers on the higher side, increasing that mash temp as the ABV drops. This is to prevent the beer from being overly thin and watery due to high attenuation. As this recipe has a good portion of oats, I decided to try a low mash temperature and I was not disappointed. It has all the body I hoped for. I highly recommend you try Golden Naked Oats in a beer soon.

Here are the tasting notes for my Golden Ale.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 60 min 34.9 IBUs 5.3 SRM 1.046 1.011 4.6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 14 lbs 84.85
Oats, Golden Naked (Simpsons) 2.5 lbs 15.15

Hops

Name Amount Time Use Form Alpha %
Phoenix 14.2 g 30 min First Wort Pellet 10.6
Boadicea 14.2 g 15 min Boil Pellet 6.1
Goldings, East Kent 14.2 g 15 min Boil Pellet 3.4
Phoenix 14.2 g 15 min Boil Pellet 10.6
Boadicea 14.2 g 10 min Boil Pellet 6.1
Goldings, East Kent 14.2 g 10 min Boil Pellet 3.4
Phoenix 14.2 g 10 min Boil Pellet 10.6
Boadicea 21.3 g 5 min Boil Pellet 6.1
Goldings, East Kent 21.3 g 5 min Boil Pellet 3.4
Phoenix 21.3 g 5 min Boil Pellet 10.6
Boadicea 21.3 g 5 min Whirlpool Pellet 6.1
Goldings, East Kent 21.3 g 5 min Whirlpool Pellet 3.4
Phoenix 21.3 g 5 min Whirlpool Pellet 10.6

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 30 min

Notes

0.7-0.75 bittering ratio

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