Golden Promise
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monk
I've only used it three times, but I all three brews came out nice. It has a nice subte maltiness to it, and it can make a very light beer if you want it to. I made a TTLandlord and a darker bitter with some crystal. Can't remember what the third one was. The only problem I had with it was haze. Most of my beers are fairly clear, but the TTL is still hazy after more than six months. That could very well be "brewer's error", though. If you can get it cheap, I'd def get it.
I have had good enough luck with GP.
I tell myself that I get a mellow sweet wort with GP as compared to a slightly darker and toasty wort with MO. But I am not confident enough in my palate to say that with certainty.
Daab has a nice pic showing the difference colorwise between GP and MO (it is in various threads).
I plan on a TTL inspired brew in May so will report back on GP then (not that it helps you any).
Oh and my GP beers have been as clear as my MO beers.
If I could get a bag of GP cheap I would.
I tell myself that I get a mellow sweet wort with GP as compared to a slightly darker and toasty wort with MO. But I am not confident enough in my palate to say that with certainty.
Daab has a nice pic showing the difference colorwise between GP and MO (it is in various threads).
I plan on a TTL inspired brew in May so will report back on GP then (not that it helps you any).
Oh and my GP beers have been as clear as my MO beers.
If I could get a bag of GP cheap I would.
-
monk
I batch sparge - single temp mash with mash out.
mash at 151-155 range (I don't recall what my GP mashes have beeen - will check when I get on my home computer).
I typically mash for 90 minutes.
I try for two equal runnings.
I mash out with my first sparge addition.
My first sparge addition is hot enough to get the mash to up near 170.
My second running is usually added at just shy of 170 as well.
Oh and for the record I brew with MO much more often than any other pale malt.
mash at 151-155 range (I don't recall what my GP mashes have beeen - will check when I get on my home computer).
I typically mash for 90 minutes.
I try for two equal runnings.
I mash out with my first sparge addition.
My first sparge addition is hot enough to get the mash to up near 170.
My second running is usually added at just shy of 170 as well.
Oh and for the record I brew with MO much more often than any other pale malt.
-
monk
