Tortuga Golden Ale
Brewed: 05/15/2016 Kegged: 05/29/2016
As I've mentioned before, when the 2015 BJCP Style Guidelines came out, there were suddenly new style categories which I had not brewed.
One of these was Category 12, Pale Commonwealth Beers.
So, in the Spring of 2016, I decided to tackle a British Golden Ale to satisfy this Category.
I must admit that British Golden Ale was not a style of beer with which I was familiar. Not at all.
All I could do was read the guidelines and attempt to interpret them.
Luckily, it doesn't seem that complex of a style.
"A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style."
Really an APA ... only with more English ingredients.
So, I used a base of Maris Otter malt. Threw in some honey malt, and then loaded it up with Fuggle hops. I just went with a good-old SafAle English Ale yeast.
A simple beer highlighting Fuggle hops. Pleasant and delicious to drink. Great for a lazy Sunday afternoon in the backyard by the grill.
As for the name I chose for this beer ...
Tortuga is the name of the pirate haven in the Pirates of the Caribbean movies. A home of pirates, privateers, prostitutes, thieves, and drunkards.
There isn't much evidence that many of the inhabitants drink anything but rum, but it is certainly possible that the people there also had an occasional British Golden Ale.
Perhaps.
Actually, I just sort of like the name.
| Tortuga Golden Ale --- Batch 1 |
| Style |
|
British Golden Ale |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.046 SG |
|
Estimated FG |
|
1.012 SG |
| Recipe Bitterness |
|
31.6 IBUs (Rager) |
|
Alcohol by Volume |
|
4.6 % |
| BU : GU |
|
0.680 |
|
|
|
|
| Recipe Color |
|
5.1 SRM |
|
|
|
|
| Measured OG: |
|
1.044 |
|
Measured FG: |
|
1.011 |
| ADF: |
|
75 |
|
Measured ABV: |
|
4.4 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 6.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 8 lbs 8.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
94.4 % |
| 8.0 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
5.6 % |
| 0.500 oz |
Crystal [3.30 %] - First Wort 90.0 min |
Hop |
4 |
7.1 IBUs |
| 0.500 oz |
Fuggles [5.20 %] - First Wort 90.0 min |
Hop |
5 |
11.2 IBUs |
| 0.125 oz |
Magnum [12.70 %] - First Wort 90.0 min |
Hop |
6 |
6.8 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
7 |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
8 |
- |
| 0.500 oz |
Fuggles [5.20 %] - Boil 10.0 min |
Hop |
9 |
2.0 IBUs |
| 1.000 oz |
Fuggles [5.20 %] - Boil 5.0 min |
Hop |
10 |
3.4 IBUs |
| 0.500 oz |
Crystal [3.30 %] - Boil 5.0 min |
Hop |
11 |
1.1 IBUs |
| 1.0 pkg |
SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] |
Yeast |
12 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 11.25 qt of water at 163.7 F |
152.0 F |
60 min |
Batch sparge with 2 steps
(2.15gal, 3.88gal) of 168.0 F water
Recipe Notes
6g gypsum in the
mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=72,Mg=8,Na=21,SO4=149,Cl=23,HCO3=104
Mash, sparge, and boil as
directed.
Pitch as close to 60 F as possible. Keep temp below 65 for 2 days,
then let it warm up to room temp (but lower than 72)
Ferment about 2
weeks.
Force carbonate to 2.5 volumes. Condition to taste.
Brewing Record
| Brew Date: |
|
5/15/2016 |
|
Strike Temp: |
|
168 |
| Mash Temps: |
|
156ish down to 150ish |
| Pre-boil OG |
|
1.038 (1.038 SG) |
|
Pre-boil Vol |
|
8 (7.76 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
66 |
| Fermentation |
|
|
|
|
|
|
| Day 1: Bubbling nicely 64 |
| Day 2: More Active 64 |
| Day 3: Strong 70 |
|