I'm all for my pale ales as the bread n butter to my taps but just tasted the latest for the first time after a week in the keg and wow this will be a staple pour from one of my taps full time!
So it went like this...
1 can of black rock golden ale
650gm of light dry malt
350gm of Dex
250gm of maltodextrin
20gm of Galaxy
Danstar Nottingham ale yeast.
Add kit and malt to 2L of water and bring to a rolling boil.
Add hop pallets (in a sock I chose) and boil for 5 mins.
Flame out and let sit for 15 mins.
Add the lot to fermenter and and bring volume to 21L an added yeast at 25c allowed to sit overnight in fermentation fridge before setting it to 18c gave it a week to clean up after fermentation stabilised and then crashed for 4 days at 0c before kegging. A week in the keg and wow! Don't know if this will last long enough for me to let it age anymore lol
So it went like this...
1 can of black rock golden ale
650gm of light dry malt
350gm of Dex
250gm of maltodextrin
20gm of Galaxy
Danstar Nottingham ale yeast.
Add kit and malt to 2L of water and bring to a rolling boil.
Add hop pallets (in a sock I chose) and boil for 5 mins.
Flame out and let sit for 15 mins.
Add the lot to fermenter and and bring volume to 21L an added yeast at 25c allowed to sit overnight in fermentation fridge before setting it to 18c gave it a week to clean up after fermentation stabilised and then crashed for 4 days at 0c before kegging. A week in the keg and wow! Don't know if this will last long enough for me to let it age anymore lol