Explorer Golden Ale

Brewer: Stephen Keightley
Batch Size: 6.08 gal	Style: British Golden Ale (12A)
Boil Size: 7.12 gal	Style Guide: BJCP 2015
Color: 5.4 SRM	Equipment: Crown Urn (40L) with recirculation pump, BIAB
Bitterness: 36.3 IBUs	Boil Time: 60 min
Est OG: 1.045 (11.2° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Single Stage
ABV: 4.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14.52 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
7.27 g	Calcium Chloride (Mash 60 min)	Misc	2
4.46 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
2.27 g	Salt (Mash 60 min)	Misc	4
0.75 g	Chalk (Calcium Carbonate) (Mash 60 min)	Misc	5
0.75 g	Chalk (Calcium Carbonate) (Mash 60 min)	Misc	6
9 lbs 14.73 oz	Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM)	Grain	7
7.05 oz	Gladfield Light Crystal Malt (32.0 SRM)	Grain	8
0.35 oz	Galaxy [14.0%] - Boil 60 min	Hops	9
0.35 oz	Citra [12.0%] - Boil 20 min	Hops	10
0.35 oz	Galaxy [14.0%] - Boil 20 min	Hops	11
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	12
0.35 oz	Citra [12.0%] - Boil 0 min	Hops	13
0.35 oz	Galaxy [14.0%] - Boil 0 min	Hops	14
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	15
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	17

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