Golden Ale Question

[Brancid]

Maybe I posted this in the wrong place before...

My budlite drinking mother is coming up here to Colorado for the holidays and I thought I'd brew up a good Golden to try and get her hooked on real beer.

Darron Welch at the Pelican Brewery brews one of the very best I've ever tasted. (Kiwanda Cream) I'm no expert but it seems that the judges at the GABF agree w/ me.

Anyway, their website lists the grains but no %'s and I was wondering if I could get you guys to help me out.

The gains are:

2-row

Flaked barley

Carapils

other stats:

OG: 1.050
FG: 1.012

IBU: 25 (Mt Hood Only)


So, as far as the hop schedule, Darron says all 25 IBUs come from one hop addition at flame out in the whirlpool. I didn't get a chance to ask him about the grain bill.

I'm thinking 90% 2-row, but I’ve never brewed w/ flaked barley or cara-pils so I'm not sure of the flavor contribution. I'm thinking the cara-pils for malty and the barley for mouthfeel...to be honest, I've got no clue.

Also, maybe someone knows of a good online resource for this type of info. I'm hoping Santa will bring me Daniels' book for x-mas. Until then though I'm at the mercy of the web. Thanks for all the help.

--Brandon

[Henning1966]

Here give this a try took what you gave me and put it into promash heres what I come up with. Brancids golden

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.050 Plato: 12.44
Anticipated SRM: 3.3
Anticipated IBU: 24.7
Brewhouse Efficiency: 84 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.5 6.50 lbs. Pale Malt(2-row) America 1.036 2
11.8 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
11.8 1.00 lbs. Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.25 oz. Mt. Hood Whole 6.50 24.7 10 min.


Yeast
-----

White Labs WLP001 California Ale

[beer_bear]

Here give this a try took what you gave me and put it into promash heres what I come up with. Brancids golden

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.050 Plato: 12.44
Anticipated SRM: 3.3
Anticipated IBU: 24.7
Brewhouse Efficiency: 84 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.5 6.50 lbs. Pale Malt(2-row) America 1.036 2
11.8 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
11.8 1.00 lbs. Flaked Barley America 1.032 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.25 oz. Mt. Hood Whole 6.50 24.7 10 min.


Yeast
-----

White Labs WLP001 California Ale

I just made a beer with a very similar grain bill. Mine was rounded up to 7# of 2 row. everything else is pretty much the same. I didn't use the Mt. Hood hops though. I used some others (stand back, grab and toss method was used.) It makes a very light beer with a light mouth feel. A bit sweeter than what I'm used too, but well liked by my non-home brewing friends. I would definately give it a try. Enjoy.

[Brancid]

Right on guys,

Thanks Henning, That's pretty much what I was getting w/ promash too. Only I'm using 73% eff. So it puts my 2-row up to 9 lbs. The LHBS didn't have any Mt. Hood so I went w/ some Hallertau and by then the clone idea was out the window so i also changed my base to Marris Otter.

Hoping for a little biscuity up in there

Thanks for the input Beer Bear,

That sounds like exactly what I'm looking for. Aside from the sweetness. Did yours finish higher than you were expecting or is the recipe just on the sweet side? I guess mash temp would play a big role in this one too. I am going for a big malt flavor so i was planning to go with the Pope's majic number (154) for convertion. Any comments on that?

--Brandon

[beer_bear]

I hit the majic 154 also. I think the only reason that it was a bit sweet is that I am just coming off of a 4 IPA batch run. It has a light malt. It finished at 1.012 . That's about what I was hoping for.