Golden Ale Brewed with Obsidian Purple Malt - Skagit Valley Malting
About the recipe, we chose a very simple list of grains that calls for Obsidian as primary malt and a little addition of Belgian Pilsner, in combination with a unique hop variety: Bavaria Mandarina from Germany, that imparts slightly sweet notes of tangerine and citrus. Then, we used a Kveik yeast for fast fermentation and fruity esters.
- Style: Golden Ale
- Liters: 70
- Original Gravity: 1.041
- Final Gravity: 1.009
- ABV: 4.1%
- IBU: 35
- SRM: 2.8
- 9.00 kg (82%) of SkagitValleyMalting Obsidian Purple Malt
- 2.00 kg (18%) of Belgian Pilsner Malt
- 68 °C/154 °F for 60 mins
- 77 °C/170 °F for 15 mins
- 50 grams of Bavaria Mandarina for 60 mins
- 50 grams of Bavaria Mandarina for 30 mins
- 50 grams of Bavaria Mandarina for 10 mins
- 50 grams of Bavaria Mandarina for 1 mins
- 300 grams of Bavaria Mandarina in DryHop for 7 days
- CCYeastLab Fruity Norvegian Kveik
Ferment for 10/15 days at 23 C degrees, raise the temperature for the diacetyl rest for 48 hours and add the required amount of hops for the dry hopping. Then lower the temperature to 12 C degrees for a week of conditioning. Transfer the beer into the keg and carbonate at 10/15 psi for about 10 days.
A bright and crisp Golden Ale with a pleasant citrus, dry and refreshing aroma. A very cruschable beer, light in ABV which makes it perfect for summer.
Very similar to a Session IPA for its intense hop aroma but less bitter, with a really nice drink.
Obsidian purple malt creates a clean aromatic profile that pairs perfectly with Bavaria Mandarina hops. We absolutely recommend this unique malt for a simple recipe like this or to try something different.
We love it!