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Goldie Brown

Goldie Brown

Special/Best/Premium Bitter • All Grain • 19.50 L

bear2bear

This batch is intended to consume those old English hops in my freezer. The beer looks like over-hopped, but the loss of AA by aging will balance the IBU. Crystal 150L will make the color brown.

September 17, 2012 am 05:12am

4.0/5.0 1 rating

Ingredients (All Grain, 19.50 L)

  • 3.56 kg Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.18 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.18 kg Crystal 150; Great Western

    Crystal 150; Great Western

    Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

  • 0.12 kg Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 50 g Whitbread Golding (WGV) - 5.0 AA% whole; boiled 60 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 20 g First Gold - 6.5 AA% whole; boiled 15 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 15 g First Gold - 6.5 AA% whole; boiled 1 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 1 tsp Irish Moss - Boil for 10 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Add 1/12 tsp of campden powder to the water. Add 1/2 tsp of gypsum at mash-in. Single step mashing at 64.5-67C for 90 min. A low temperature mashing seems to be required for this style. Hops are old, products of 2008. They have been kept in my freezer for almost 3 years. I think that the actual AA's will be much less than those in the estimate. (The wort did not taste overly bitter. ) For a sensible recipe using fresh hops, I recommend 32g for W.G.V. and 14g ea. for First Gold. Brewed on 9/17/12. The measured OG was 1.052.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: B - Special/Best/Premium Bitter

Range for this Style
Original Gravity: 1.044 1.040 - 1.048
Terminal Gravity: 1.010 1.008 - 1.012
Color: 14.0 SRM 5 - 16
Alcohol: 4.5% ABV 3.8% - 4.6%
Bitterness: 45.0 IBU 25 - 40

Discussion

bear2bear

WHV and First Gold

2013-12-08 10:02pm

Bottled on 12/31/12. Well, it is not bad, but I prefer Styrian Goldings and/or Faggle to WHV and First Gold. First Gold does not have a well-rounded characteristic possesed by newer Goldings and Faggle. I think i made this beer too hoppy. The use of these hops would be fine for standard brown ales.

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