This hopping regime should get you a comprehensive bitterness, flavor, and aroma experience, but you may need to adjust the additions depending on the hops you’re using. Don’t be shy with them: This is a decidedly hop-forward, bitter beer. Using some British hops and a modicum of restraint will keep it from becoming an American session IPA.
For more on brewing this style, see Make Your Best British Golden Ale.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
3 lb (1.4 kg) Maris Otter
4 lb (1.8 kg) two-row pale
1 lb (454 g) white wheat malt
1.5 oz (43 g) First Gold at 30 minutes [32 IBUs]
1 oz (28 g) First Gold at flameout/whirlpool
0.75 oz (21 g) First Gold at dry hop
Wyeast 1318 London Ale III
Mill the grains and mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate, and pitch the yeast. Ferment at 66°F (19°C) for 7 days, then allow to free rise to room temperature (~70°F/21°C) for an additional 7 days or until fermentation is complete. Crash, add dry hops, and hold for 2 days. Remove or rack off the hops, then package and carbonate to about 2.25 volumes of CO2.
Replace the grains with 7.1 lb (3.2 kg) of Briess Golden Light dry malt extract (DME) and 4 oz (113 g) wheat DME. Bring the water just to a boil, then switch off the heat. Add the DME in portions, stirring constantly to avoid scorching and to ensure it dissolves completely. Return to a boil and continue as above.