Tuesday 12 November 2019

James Squire "Chancer" Style Golden Ale Recipe

James Squire "Chancer" Golden Ale Style Recipe

Date: 1/12/19
Batch Number: 6
Beer: Golden Ale
  • 1.5kg Light Liquid Malt Extract (LME)
  • 1.5kg Wheat Liquid Malt Extract (LME)
  • 150g Munich grains
  • 150g Crystal grains
  • Super Alpha (bittering)
  • Amarillo (flavour/aroma)
Yeast: US05
IBU: 23.99
Expected OG: 1.042
Expected FG: 1.005

Hop Schedule

  • 60min - 14g Super Alpha - 11%AA - 16.87 IBU
  • 10min - 20g Amarillo - 9%AA - 7.12 IBU
  • 0min - 10g Amarillo - 9%AA
  • Dry Hop - 4 days - 25g Amarillo - 9%AA

Notes: Keeping this recipe fairly straightforward and simple - re-using leftover Amarillo hops from the previous recipe. Amarillo hops, munich and crystal grains are what is used in the James Squire Chancer Golden Ale (according to their website), so would be good to replicate some of the flavours found in that beer.


  1. Put 9L of tap water into kettle/large pot and bring to the boil (put lid on pot to help it heat up faster)
  2. While waiting for the large kettle to boil, add 2.1L of tap water to a smaller pot/saucepan and heat to 71C
  3. While waiting for both pots to boil, add the 150g Munich and 150g Crystal malt into a hop/grain bag
  4. Once the small pot reaches 71C, turn off the heat and steep the hop/grain bag in it for 30 mins.  You can dunk/move the grain in the pot like a tea-bag to ensure all the grain is wetted
  5. After 20 minutes (10 minute left of steeping), soak the 1.5kg light liquid malt extract in a tub of hot tap water to soften contents
  6. After the 30 mins has elapsed, sparge (rinse) the grains with 1L of hot tap water. Discard the used grain
  7. Remove the large kettle from the heat (regardless of whether or not it has boiled), and add all the liquid from the small pot and also add the 1.5kg light liquid malt extract - stirring whilst adding to help it dissolve
  8. Fill the light liquid malt extract container with hot tap water - leave to stand for a few minutes to dissolve the remaining contents. Add the contents to the large kettle
  9. Return the large kettle to the heat and wait for it to boil (ensure lid is not on the pot/kettle at this point)
  10. Once the large kettle is boiling, start a 60 minute timer and add the first bittering hops (as per hop schedule below)
  11. After 50 minutes (ie. 10 minutes remaining in the boil), add the second set of hops (as per hop schedule below)
  12. After 60 minutes has elapsed (ie. 0 minutes remaining in the boil), remove the kettle from the heat and add the final set of hops (as per hop schedule below)
  13. Add the 1.5kg liquid wheat malt to the kettle - stirring to dissolve
  14. Fill the liquid wheat malt container with hot/warm tap water to dissolve remaining contents and add to the kettle
  15. Place kettle in sink of water/ice water to cool (or use other cooling method - eg. immersion chiller)
  16. Whilst waiting for the wort to cool, add 5L of cold tap water to the fermenting vessel (FV)
  17. Once the wort in the large pot has cooled to less than 26 degrees, tip all the contents in the FV and stir to mix. You can use a filter/strainer to filter out the trub/large particles from the boil - I don't do this but you can if you prefer
  18. Top up the FV to 23L with cold tap water - ideal pitching temperature should be 20-24C - stirring constantly to mix and aerate the wort
  19. Pitch yeast
Pitched at 26C - put into fermentation fridge and dropped to 22C
Temp set to 20C after ~14hrs when signs of fermentation being underway

Fermentation Notes

  • Fermentation underway within ~12 hours
  • US-05 yeast sank to the bottom of the FV shortly after pitching - no floating on the top and causing "rafts" - hadn't seen this behaviour before

Hydrometer Readings

Actual OG: 1041 (+3 points for inaccurate hydrometer) 1044
Day 7: 1004 (+3 points for inaccurate hydrometer) 1007
Day12: 1004 (+3 points for inaccurate hydrometer) 1007

Actual FG: 1007
ABV: 5.45% (1044-1007 / 7.46 + 0.5)

Tasting Notes

Tasted on day 7 of fermentation - Unsure about the balance of flavors but perhaps expecting too much bittering. Will see how it is after some dry hopping and another 5-7 days to condition in the fermenter before bottling. No noticeable off flavors though

Tasted on day 12 when bottling. Malt flavours are quite pronounced -especially the Munich - very curious to see how it balances out after conditioning - concerned not enough bittering or hop flavour.

Tasted one week after bottling and very happy with how this turned out. As I expected (hoped) the flavours all definitely mellowed after bottle conditioning - the end result is a fairly light and refreshing beer - relatively low bitterness and nice presence of Amarillo hops - I'm happy with the amounts used and feel this will make a good base to try experimenting with different hop varities to get an idea of what they all taste like


Inspired by Fast Homebrew on Youtube and the good folks at Aussie Home Brewing

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