Anyone brewed a Golden Promise lager? I’ll be moving a couple traditional lagers soon freeing up space and wlp833 & 34/70 yeast for repitching.
I’m thinking 90%+ golden promise with a touch of biscuit and wheat. Maybe my hood-willamette or palisade hops. Thoughts, experience?
Sounds yummy to me. Why not 100% gp?
Probably add 4% biscuit to emphasize biscuit/toast character and about the same for unsalted wheat to aid dextrin/head formation.
I never have, but I think a lager is an ideal showcase to let malt flavor shine through. This sounds like it will make for a really tasty brew. Actually, this has me thinking that a Helles/Pilsner/Maibock is probably the ideal type of recipe to really check out the flavor of a base malt.
People often think of GP as being more like maris otter but it’s probably closer to 2-row than maris otter. I think it’ll make a great Helles. I’m gonna make this beer 4-4.5% abv and mildly hopped to share at work with the light lager crowd.
You’re confusing malt varieties with kilning. At least you’re confusing me!
Yeah, I think most UK varietal malts get lumped in together as the same type of malt by a lot of brewers, but the GP (TF and Simpsons) I’ve used leans closer to a 2-row pale malt in flavor, than a Pale Ale malt.
I follow where you’re going, but to Denny’s point, the flavor differences that I think you’re picking up on are a lot more influenced by kilning level than grain varietal.
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You’re confusing malt varieties with kilning. At least you’re confusing me!
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You’re not wrong Denny! I am a confusing guy talking about a product labeled and malted differently by maltsters then marked differently by homebrew shops.
What I mean is Golden Promise malt, Thomas Faucet sells it as pale ale malt while Simpsons sells it simply as GP malt. I’m talking about 2-row that Briess sells as brewers malt or Rahr sells as Standard 2-Row, not the 2-row pale ale malt sold by many maltsters.
Many many brewers use the same base malt across their entire portfolio. The same base malt in their Pils, Belgium Biers, Am Blonde, Cream Ale, Pale Ale, Bitter, Amber, Brown, Porter, Stout, etc.
BTW, many use the same yeast across the portfolio, as well.
yup, you can always butter and salt it afterward. 
lol, yeah try it. i made a bunch of overly full, overly flavoured beers which sadly didn’t turn out perfectly.
all i had was these big ass, heavy heavy beers to drink at home and i have to buy pale lagers to drink in between them.
now i’m swinging back the other way, beers with no crystal or anything. sigh, maybe it’ll end up the other extreme, but im still sort of getting back into my brewing groove after several years off and all new equipment.
try a 100% golden promise smash imho.