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This golden ale was brewed back at the end of April and was an experiment in making a pale malt only, single hop beer for summer supping. It turned out very succesful and was probably the most popular beer I have made to date. Consequently it didn’t last very long at all! The East Kent Goldings were a bargain from Barley Bottom and were the making of the brew. So here’s the rather long winded recipe, as recorded by me at the time:

EKG Sunray
Brew Type: All Grain
Date: 23/04/2008
Style: English Special
Batch Size: 23.00 L
Boil Volume: 32.00 L
Boil Time: 120 min
Brewhouse Efficiency: 75.0 %

Ingredients
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 94.7 %
0.25 kg Wheat, Torrified (3.3 EBC) Grain 5.3 %

65.00 gm Goldings, East Kent [4.60%] (120 min) Hops 38.6 IBU
35.00 gm Goldings, East Kent [4.60%] (15 min) (Aroma Hop-Steep)

Whirlfloc Tablet (15 min)
1 Pkgs SafAle US (Fermentis #US-05) Yeast

Batch Sparge
Mash Grain Weight: 4.75 kg Mash PH: 5.4 PH
Grain Temperature: 13.0 C
Mash In Add 11.75 L of water at 75.0 C 65.6 C 90 min
Step Add 9.95 L of water at 80.1 C 71.6 C 10 min
Step Add 16.00 L of water at 80.1 C 75.0 C 10 min

Beer Profile
Estimated Original Gravity: 1.043 SG (1.039-1.045 SG)
Estimated Final Gravity: 1.013 SG (1.009-1.014 SG)
Estimated Color: 8.9 EBC (11.8-27.6 EBC)
Bitterness: 38.6 IBU (20.0-45.0 IBU)
Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 4.0 % (3.7-4.8 %)

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)
Kegging Temperature: 13.0 C
Age for: 4.0 Weeks
Storage Temperature: 11.0 C

I doubt I’ll be rushing to do a two hour boil anytime soon, but Marc Ollosson had reccomended so in his similar recipes like Premium Pale, 100% Satisfaction and Styrian Stunner and I like his book a lot. Apparently a longer boil can give the beer better keeping qualities, but I don’t know that it makes much difference in a 4% ale, really.

It all went very well , although it was a bit epic. I managed to collect 24 litres at 1.044 with no mishaps, and the boiler in which I had just replaced the element worked just perfectly with a new hop strainer despite a lot of seeds.

I even had enough time to mess about filming the boil while 6Music played a favourite track:

 

 

I chilled to 25c then transferred immediately. Ideally I now know I should have let the bed settle for a while longer, but I figured I would skim any dirty break over the US-05 after a couple of days anyway, and that turned out to be the case. It got down to just over 1.010 after a week, although it was supposed to finish around 1.013. So having flown past the expected FG I decided to move this into secondary on its eighth day of fermentation. My plan was to give it a full week to settle out and then take another look. It smelled fresh and hoppy and was a glowing pale amber colour which went very well with its Sunray name.

I managed to get 19L of good bright beer into my last and most battered Corni unprimed and purged with CO2, plus five full bottles, also nice and bright but primed with half a tsp glucose each for gentle carbonation. A friend gave me nine really sturdy 660ml swingtop Fischer bottles he had been storing for some years in his chicken shed. I gave them several rounds of thorough cleaning and sanitising and they came up really nicely with good seals. One of the bottles stayed with me as a control, the other four went back to the original owner full up, as thanks for the donation! I was quite jealous actually, the bottles looked really promising and could be chilled more readily than a keg.

This brew turned out very well and tasted as good as any of the new commercial golden ales I drank over the summer, so I was very pleased. Here are a trillion photos:

 

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