Golden Promise Pale Ale

Golden promise is a classic UK malt, heavily used around the Scottish region and it’s said to be essential for an authentic Scottish pale ale. It is very similar to Maris Otter, giving a slightly sweeter and nuttier taste than regular pale ale malts. I can’t say I can feel a difference between Golden promise and Maris Otter, but I surely have seen differences to a german pale ale malt. These UK malts have what’s called a biscuity quality, it’s subtle, but it’s there.

This recipe is a simple and easy drinkable pale ale based on Golden Promise malt, with English hops and an English yeast character that is not overpowering.

Recipe

English-Style Pale Ale

Volume 25 l
OG 1.046
FG 1.013
IBU 35
ABV 4.33 %

Fermentables

4.5 kg

Golden Promise

United Kingdom Simpsons

90.0 % GP 42
0.5 kg

Carapils

Germany Weyermann

10.0 % GP 4

Hops

25 g

Fuggle | Boil 15min

United Kingdom

Pellet AA 5 % IBU 6
25 g

Fuggle | Boil 5min

United Kingdom

Pellet AA 5 % IBU 2
25 g

Target | First Wort 60min

United Kingdom

Pellet AA 11.5 % IBU 27

Yeast

1 pkg

WLP013 London Ale Yeast

White Labs

Attenuation 71.0 %

Process

The grain bill consists of 90% Golden Promise and 10% Weyermann Carapils, total of 5kg malt

Grain crushed after applying malt conditioning. I’m using a 1.4mm gap setting

For water treatment I’m adding 15g of Gypsum to the mash, 1/2tsp phosphoric acid to the brewing water

While mashing is in progress I measure out the hop portions

After 10min or so I take a temperature reading from of the mash, this time the infuse water got a bit higher and it ended up 70C, the mash step is set to 68C for 60min and mash out at 77C for 15min

End of mashing process, this is after 15min of mash out at 77C

While the malts are draining I add the bittering hops as FWH

Using a cooling rack on my Braumeister makes a good draining setup

Refractometer reading for pre boil SG 1042 and post boil SG 1047

Hydrometer OG reading around 1046, the difference between refractometer reading is most likely because of the sample temperature difference

Previously harvested generous dose of WLP013

After crash cooling to 12C I pitch the yeast and set the controller to 18C

Right after pitching the yeast I add oxygen to the beer

After two weeks of fermentation It’s time to transfer to keg

I use the closed transfer method pushing the beer from the fermenter to the keg using CO2

The final hydrometer reading of around 1015

Results

Tasting notes:

Appearance

Golden colour, very light haze and moderate carbonation, nice persistent head.

Nose

Floral, a little malty sweetness and biscuit character.

Taste

Floral and earthy hoppiness that compliments a slightly sweet nutty malt base. Noticeable fruity esters.

Mouthfeel

Medium-bodied with a round bitterness at the end.

Summary

An easy drinking beer with a simple base and nothing crazy going on. With such a simple profile the fruity esters from the yeast are slightly out of balance, but nonetheless it’s still a good every day beer.