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Posts Tagged ‘Goldings’

With my bottles of APA rapidly depleting as friends and family blink into the sunshine and take a refreshed liking to pale ales, we’re soon going to be out of beer. A few pints of stout and a couple of crates of random ales aren’t going to last a lengthy fermentation and conditioning period, even if brewing could start right away.

For this reason our plans are changing, and not in an exciting way, sadly. I can’t wait to accrue enough cash to buy any new gear, with the exception of a pair of site tubes destined for the HLT that is still a boiler, and the boiler which only exists in my head.

I’m also delaying ordering interesting hop varients from New Zealand (Craft Brewer doesn’t seem to be accepting orders anyway right now?). Instead we’re going to kick into 2009 brewing action with a very simple, low gravity ale just to get something in and out of the fermenter quickly. Barley Bottom’s new site is tempting me into a few modest malt purchases to tide me over, and I really ought to read Graham Wheeler’s latest edition too.

I’ll post up a recipe soon, but even as I type and survey my meagre victuals, I’m pretty sure it’s going to be a gentle ale made with fuggles and goldings or similar, with a modest weight of pale malt to keep the ABV below 3.5%.

A supping beer to take us towards another payday and provide some further inspiration, then. More when I’m able to drag myself away from spreadsheets and the like…

In other news, The White Horse in Edwardstone recently finished its week long Winter Ale Festival and has already started scheming for its excellent Dark Ale Days fest, to be held in May. I have to admit that some of the stronger Winter fayre proved a bit chewy for my tastes, however Dark Star came up trumps as always with its Old Chestnut, while Oakham’s Oblivion was every bit as impresive as I expected it to be. Good stuff

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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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Last night I decided to brew a nice hoppy Best Bitter which had a chance of becoming a stock ale, all being well. I decided to go with all Goldings, as I had always fancied the idea of using a big chunk of them at both ends of the brewday with a handful during the boil to keep things interesting.

In the end I used genuine Styrians for the main steeping aroma hop, backed up by plenty of Bobek in the kettle and during the last quarter of an hour. You could say my recipe is somewhat similar to Marc Ollosson’s Styrian Stunner in some ways, but I wanted Crystal in there to add that Best colour and sweet balance to the bitter hops, plus some wheat to round of the edges and provide some staying power for the head. The Munich was added as I just loved the smell the last and only other time I’ve used it. Also I wanted to boost the overall grain bill to get a 4.5% ABV in an interesting way.

Anyway, here’s the recipe I created and followed:

Boxshed Best Bitter

Mashing (90mins, 65c – sparge at 76c)
Pale Malt 3.81Kg, 80.2%
Crystal Malt 500g, 10.5%
Wheat Malt, 250g, 5.3%
Munich Malt, 190g, 4%

Boiling (90mins)
Bobek Goldings 4%AA, 75g, 90mins
Bobek Goldings 4%AA, 25g, 15mins
Styrian Goldings 50g, Flameout steep

Other bits
Campden
Whirlfloc
SafAle S-04 rehydrated

Facts & Figures
Est. Brew length: 23L
Est. OG: 1.046
Est. FG: 1.012
Est. Bitterness: 38.7 IBU
Est. ABV: 4.5%

All went very well with the brew itself, but I did have a bit of a disaster when the mash was ready to run into the boiler and I suddenly realised my hop strainer had gone missing. Half an hour of frantic searching later and I realised that after my last brew I had dumped my spent grains in the composter, and that was now the only place left to look. Sure enough after some horrendous digging it turned up, spurring the most thorough cleaning and sanitising job I’ve ever undertaken! Here are some selected photos from the brew:

 

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