Classic craft Golden Ale Style. Refreshing, clean, balanced, light-bodied. Aromas subtle with floral and earthy notes. Brewed with premium Vienna Malt along with combo of English and traditional American hops. Crafted to remove gluten*.

Athletic Upside Dawn Golden Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Athletic Brewing Company
Stratford, Connecticut
San Diego, California

Less than 0.5% ABV - 15 IBU - Non GMO - Vegan

Classic craft Golden Ale Style. Refreshing, clean, balanced, light-bodied. Aromas subtle with floral and earthy notes. Brewed with premium Vienna Malt along with combo of English and traditional American hops. Crafted to remove gluten*.

*Upside Dawn is crafted to remove gluten. This product is fermented from grains containing gluten. The gluten content of this product cannot be verified, and this product may contain gluten.

Calories: 45 kcal
Carbohydrates: 12 g
Protein: 0 g
Fat: 0 g

Crush all malts to a coarse grist. Heat 3.5 gallons of water to 165°F (74°C). Mash in the crushed grains and flaked rice (if using) and hold at 152°F (67°C) for 60 minutes to extract fermentable sugars while preserving some dextrins for a light body.

Crush and Mash

After the mash rests, perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Sparge with additional hot water (about 1–1.5 gallons at 170°F/77°C) to collect enough wort to yield approximately 6.5–7.0 gallons pre-boil (accounting for boil-off) for a 5 gallon finished batch.

Bring collected wort to a vigorous boil and begin a 60-minute timed boil. At 60 minutes remaining (start of boil), add Irish Moss if using and the 0.5 oz East Kent Goldings for a very small bittering contribution. This beer targets extremely low bitterness (~15 IBU), so hop quantities and timing favor late additions.

Boil Schedule

At 10 minutes remaining, add 0.25 oz Cascade to contribute subtle floral/citrus aromatics. Do not over-hop — this style is restrained and balanced.

At flameout (end of boil), add 0.25 oz Saaz (or chosen earthy/floral hop) and steep the wort for 10–15 minutes (whirlpool) to extract delicate aromatics without adding significant bitterness. Then chill wort quickly.

Chill the wort to 66–68°F (19–20°C) as quickly as possible using an immersion or plate chiller. Transfer to a sanitized fermenter, top up with water if needed to reach 5.0 gallons, and aerate well (oxygenate) by shaking or using pure oxygen for a minute or two. Pitch the dry ale yeast (rehydrate if preferred) and add yeast nutrient if using.

Cool, Transfer & Pitch

Ferment at 66–68°F (19–20°C) for primary fermentation for 4–6 days, then allow a diacetyl rest for 1–2 days at the same temperature if needed. This strain choice and temperature range produce a clean, crisp profile appropriate for a low-alcohol perceived beer. Total primary fermentation should be about 7–9 days until gravity is stable.

Target final gravity to produce <0.5% ABV by limiting fermentable sugars. Note: to replicate a sub-0.5% ABV product at home requires careful recipe scaling and potentially arrested fermentation or dealcoholization methods; this recipe is a low-alcohol approach but actual ABV will depend on mash efficiency and fermentation. For a very low ABV, mash higher (156–158°F/69–70°C) to favor dextrins and stop fermentation early — monitor gravity closely.

After fermentation is complete and gravity is stable, cold crash to ~35–40°F (2–4°C) for 24–48 hours to clarify. If bottling, dissolve 3 oz corn sugar in 12 oz boiling water, cool, and gently mix into the beer before bottling to prime. Bottle and cap, then condition at 65–70°F (18–21°C) for 10–14 days to carbonate. If kegging, force carbonate to about 2.2–2.6 volumes of CO2 (target a light, bright carbonation).

Cold Crash and Carbonation

Age beer cold for another few days after carbonation to settle and let flavors integrate. Serve chilled in a tulip or traditional pint glass.

Use low-mineral, clean water. If municipal water contains chlorine or chloramine, treat with one crushed Campden tablet per 5 gallons and wait 15 minutes before using. Adjust chloride-to-sulfate ratio to a balanced profile (moderate chloride for mouthfeel, moderate sulfate for perceived dryness) — a target of ~50–100 ppm chloride and 50–100 ppm sulfate is appropriate for a clean golden ale.

Pale Ale Malt (2-row) - crushed

Vienna Malt - crushed

CaraPils / Dextrine Malt - crushed

Flaked Rice (light adjunct for body & light color) - optional

East Kent Goldings (or English aroma hop) - 5.5% AA

Cascade (or American aroma hop) - ~5.5% AA

Saaz (or neutral earthy/floral hop) - for whirlpool/late addition

Irish Moss (or whirlfloc) - optional clarity aid

Dry ale yeast (neutral, clean fermenter e.g., Safale US-05 or Nottingham)

Yeast nutrient - optional

Bottled or filtered water (adjusted to moderate carbonate/chloride ratio)

Campden tablet (to remove chlorine/chloramine) - optional

Corn sugar (dextrose) for priming if bottling

Athletic Upside Dawn Golden Ale N/A

Angels Envy Kentucky Straight Envy Bourbon Whiskey

HIGHLAND SCOTCH SINGLE WHISKY MALT

HIGHLAND SINGLE MALT

IRISH ALE

BREWING CO

LESS THAN ACC

Make Athletic Upside Dawn Golden Ale N/A Recipe in just 6h . Athletic Brewing Company
Stratford, Connecticut
San Diego, California

Less than 0.5% ABV - 15 IBU - Non GMO - Vegan

Classic craft Golden Ale Style. Refreshing, clean, balanced, light-bodied. Aromas subtle with floral and earthy notes. Brewed with premium Vienna Malt along with combo of English and traditional American hops. Crafted to remove gluten*.

*Upside Dawn is crafted to remove gluten. This product is fermented from grains containing gluten. The gluten content of this product cannot be verified, and this product may contain gluten.

Calories: 45 kcal
Carbohydrates: 12 g
Protein: 0 g
Fat: 0 g

Athletic Upside Dawn Golden Ale N/a Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like