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Beer name

Gold Rush Summer Ale

Beer type

ale

Beer type

Gold Rush Summer Ale

Beer description As we were mining our treasure trove of recipes we struck pay dirt with this delectable little nugget. Built upon a rock-solid foundation of honey, malt, and citrus flavours, this gleaming summer ale is lifted by subtle spiced orange and tangerine aromas that give it a quality that is nothing less than 24 carat. Although this ain’t no fools’ gold – its glistening colour is almost as prized as its feat of being both sweet and refreshingly dry at the same time. Flavour profile
Colour:
Gold
Bitterness:
Medium
Body:
Medium
Approx. Alcohol Level:
4.9%
Naturally Carbonated:
Natural

 

Ingredients:

Step 1 : Mix

In a good size pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 3 litres of water.
Add the Progress Hop Pellets and boil for 10mins.
Remove from the heat then add the First Gold Hop Pellets, fit the lid and steep for 30mins.
Cool the liquid by placing the pot in a bath of cold water for about 15mins then strain into a Fermenting Vessel (FV).
Add the Canadian Blonde and remaining pack of Light Dry Malt to the FV then stir to dissolve (don’t worry if undissolved lumps remain).
Fill with cool water to 19 litres, stir vigorously and check the brew temperature.
Top up to 22 litres with warm or cold water (refrigerated if necessary) to get as close to 18C as possible.
Sprinkle on both the London ESB yeast and the brew can yeast then fit the lid.

Step 2 : Brew

Place the FV in a location out of direct sunlight and try to ferment at 18 to 20C.
Fermentation should take 7 to 10 days.
On day 10 check the specific gravity (SG).
Check the SG again the following day and so on.

Step 3 : Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1006 to 1010.
Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18C.

Step 4 : Enjoy

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Bottles kept unrefrigerated should improve with age.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 4.9% ABV.