(5 gallons/19 L, all-grain)
OG = 1.043 FG = 1.010
IBU = 34 SRM = 6 ABV = 4.1%
8.75 lbs. (4 kg) Golden Promise malt
6.75 AAU UK Fuggle hops (60 min.) (1.5 oz./43 g at 4.5% alpha acids)
4.1 AAU UK Golding hops (10 min.) (0.75 oz./21 g at 5.5% alpha acids)
1 oz. (28 g) Styrian Golding hops (0 min.)
Wyeast 1469 (West Yorkshire Ale) or White Labs WLP037 (Yorkshire Square Ale) or Lallemand Windsor Ale yeast
3/4 cup corn sugar (if priming)
Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add ¼ tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash. On brew day, mash in the Golden Promise at 152 °F (67 °C) in 13 qts. (12 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 7 gallons (26.5 L) of wort is collected. Add ½ tsp. of calcium carbonate (CaCO3) to the kettle. Boil the wort very hard for 70 minutes, adding the hops at times indicated in the recipe. After adding the flameout hops, allow the hops to rest in the kettle for 40 minutes as the wort cools naturally. Chill to 66 °F (19 °C) and rack to the fermenter. Oxygenate, then pitch the yeast. Ferment at 68 °F (20 °C) until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.
Extract only option:
Substitute the Golden Promise malt in the all-grain recipe with 6 lbs. (2.7 kg) Maris Otter liquid malt extract. Stir the malt extract into 6 gallons (23 L) of water at 158 °F (70 °C). Stir thoroughly to dissolve, and then bring to a boil. Follow the remaining portion of the all-grain recipe.
Written by Gordon Strong
According to the brewery’s website: “A strong classic ale with a golden amber colour. It has a scent of caramel, light fruits and roasted malt hints.”