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Golden Nugget ESB

Golden Nugget ESB

American Pale Ale : All Grain : 5.5 gal

Derek

15 min = 2 oz Nugget 10 min = 2 oz Nugget 5 min = 1.5 oz Nugget 0 min = 1.5 oz Nugget

November 30, 2013 at 04:20pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 5 lbs Superior Pilsen Malt; Canada Malting

    Superior Pilsen Malt; Canada Malting

    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • 5 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2 oz Nugget - 13.0 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 2 oz Nugget - 13.0 AA% whole; boiled 15 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 2 oz Nugget - 13.0 AA% whole; boiled 10 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.049 1.045 - 1.060
Terminal Gravity: 1.008 1.010 - 1.015
Color: 4.5 SRM 5 - 14
Alcohol: 5.3% ABV 4.50% - 6.00%
Bitterness: 151.9 IBU 30.00 - 45.00

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