With a Schwarzbier recipe posted, here’s the Golden Ale recipe that completes the Black & Gold set. I crafted this recipe from a blonde ale base with a little more color coming from the caramel malt. The SRM value is higher than the blonde ale range, but that’s the point.
10.25 lbs. American 2-row
0.75 lbs. 2-Row Caramel Malt 40L
0.3 oz. Magnum (Pellets, 14.5 %AA) boiled 60 min.
0.55 oz. Liberty (Pellets, 4 %AA) boiled 15 min.
Yeast: White Labs WLP001 California Ale
Original Gravity: 1.049
Terminal Gravity: 1.011
Color: 8.81 °SRM
Bitterness: 22.8 IBU
Alcohol (%volume): 4.9%
Mash for 60 minutes at 149°F. Sparge until you get a 6.5 gallon pre-boil volume. Boil for 60 minutes and ferment at 68°F for 2 weeks. Bottle or keg as usual. Carbonate to 2.5 volumes.
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