Miron's Golden Ale

Brewer:	Fab		Email:	fabricio723@yahoo.com
Beer:	Miron's Golden Ale		Style:	Golden Ale
Type:	Extract		Size:	10 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	26 IBU
OG:	1.057		FG:	1.008
Alcohol:	6.4% v/v (5.0% w/w)
Grain:	160g Belgian aromatic 190g Belgian biscuit 245g Dextrine malt (Cara-Pils)
Steep:	Steep for 20-30 minutes at 155°F
Boil:	60 minutes	SG 1.048	12 gallons
	5kg Light malt extract 454g Belgian candi sugar 1kg Dextrine
	Add extract when boil reaches 195°F, after extract is added get rolling boil for 2-3 minutes before adding hops
Hops:	1 oz. Cluster (6% AA, 45 min.) .5 oz. Cluster (6% AA, 30 min.) .5 oz. Glacier (6.5% AA, 30 min.) 1 oz. Glacier (6.5% AA, 15 min.)
Yeast:	Two types of yeast used one each for each 5 gallon brew: Danstar BRY-97 American West Coast Yeast was selected from the Siebel Institute Culture Collection and is used by a number of commercial breweries to produce different types of ale. It is a classic American ale yeast that offers the convenience and long shelf life of dried yeast along with high quality standards and excellent performance. Quick, clean, and well-attenuating are the chief properties of this yeast. It is most comparable to the "Chico"-style strains. In our experience, this strain stays clean at relatively high temperatures (up to 78F), and flocculation is marginally better than other "Chico" strains. Due to the slightly higher flocculation tendencies, it does slightly reduce bittering levels in the finished beer. Safale-US-05: A dried American Ale strain with fermentation properties resembling that of Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale). Produces well-balanced beers with low diacetyl and a very clean, crisp palate. Sedimentation is low to medium, and final gravity is medium. Optimum temp: 59°-75° F
Log:	Brewed 12/31/16
Carbonation:	2.6 volumes	Keg: 13.4 psi @ 40°F
Tasting:	TBD:

Recipe posted 01/01/17.