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Golden Otter Pale Ale (All Grain)

Lynnae Endersby

Boil duration: 1 hour
Final volume: 20 Litres
Original/starting gravity: 1.050 - 1.054
Final gravity: 1.010 – 1.014
Alcohol: 5.2%


5 kg Maris Otter Malt
35 g 8.8% AA Northern Brewer hops (60 min)
60 g 5.6% AA Kent Goldings Hops (10 min)
30 g 5.6 % AA Kent Goldings Hops (2 min)
5 ml Irish moss
Safale S-04 Yeast
120 g Sucrose to carbonate

Water needed:

13 Liters @ 78 C to soak grain in (referred to as mashing)

20 Liters @ 80 C to rinse grain (referred to as sparging)

Work Order

  1. Measure out 13 Liters of water into a pot and heat to 75 C°.

  2. Fill cold mash tun  with the crushed grain, add water and mash for 60 min (target temp is 66 degrees but between 65 and 68 will work)

  3. Heat 20 Liters of water to 80. Sparge the grain and drain wort into your brew pot (the temp will drop to 77 degrees) Bring the wort to the boil and add the first hop addition (35 g of Northern Brewer) . Boil for 60 minutes

  4. Stay with the pot for at least 5 minutes making sure the wort does not boil over. (if it looks like a boil over might happen turn off the heat and bring back to the boil slowly). While the wort boils make a sanitising solution. This can be made with 4 millilitres of unscented bleach for every liter of water. (Follow the instructions of a no rinse sanitiser if using one).

  5. Soak fermenter and all the equipment that will come in contact with the beer in the solution forat least 30 minutes. Rinse off the bleach solution with cold water at least 3 times making sure there is no bleach residue left.  Once the fermenter is santised pour the sanitising liquid into a suitable container to sanitise glass jug, scissors etc for later use.

  6. After the wort has boiled for 45 minutes -  lower the immersion chiller into the pot (if using one) and add the sachet of Irish moss.

  7. 10 minutes before the end of the boil add the second hop addition (60 g Kent Goldings)

  8. When there is 2 minutes left to the boil last hop addition (30 g Kent Goldings)

  9. At the end of the boil cool down wort to 22 C using a immersion chiller and add to the fermenter. Re hydrate yeast in 120 ml tepid water while wort is cooling.

  10. Add re hydrated yeast to the fermenter and shake well for a few minutes to aerate the wort.

  11. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

    Carbonating your beer after 2 weeks


    1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube and a spoon.
    2. Measure out 250ml of water into a small pot and add the 120g granulated sugar.
    3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
    4. Cool the sugar solution down by putting the pot in a water bath with some ice.
    5. Once the solution is room temperature carefully pour it into your fermenter.
    6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.

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