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.


Golden Promise Pale Ale

English-Style Pale Ale
  • Volume 25 l
  • OG 1.046
  • FG 1.013
  • IBU 35
  • ABV 4.33 %
  • 4.5 kg
    Golden Promise
    United Kingdom Simpsons
    90.0 % GP 42
  • 0.5 kg
    Germany Weyermann
    10.0 % GP 4
  • 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
  • 1 pkg
    WLP013 London Ale Yeast
    White Labs
    Attenuation 71.0 %


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
The beginning of the mash
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
A beer sample at kegging time
The final hydrometer reading of around 1015


Tasting notes:


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


Floral, a little malty sweetness and biscuit character.


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


Medium-bodied with a round bitterness at the end.


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.

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