Zephyr259
Landlord.
Hi Folks,
I'm going to brew a pale ale next as something light, hoppy and easy going compared to my stocks of bocks, bourbon stouts, belgian ales and barleywines (lots of B's there...).
When I brewed my saison from Farmhouse Ales it had a lovely hoppy flavour to it for the first few months and it was a combination of EKG and Saaz which I'd like to recreate. The malt bill was 77% lager malt, 15% munich II and 7.5% malted wheat.
My base malt is currently Simpson's Golden Promise and I'm wondering what else to use, if anything. The style is superficially a British Golden Ale which folks seem to make with base malt and wheat and no crystal, not even a light one. I've decided that this is my pale ale and I'll make what I want not what an arbitrary styles says i should make. :-) In the past I remember enjoying Badger's First Gold, not for the hop character (although I do love FG in my bitter) but for the biscuity flavour that backed up the hops. This leads me to thinking that something like 10 - 15% Vienna and/or 5 - 7.5% biscuit malt might be a good complement to the Golden Promise, or would it just muddle things up? I always want to add some form of crystal to my British beers but I do think it's best left out of this one.
Hopping rates for a 15L batch are as follows:
24 IBU of Admiral (13%), 60 mins (originally EKG in the saison but not sure it matters)
15g East Kent Goldings (5.2%), 15 min
10g East Kent Goldning (5.2%), 0 min
20g Saaz (3%), 0 min
This gave a pleasant floral/herbal hop character which blended well with the saison yeast, plan to use Wyeast 1469 West Yorkshire this time, but keep it to 18c to reduce esters.
Anyone got any comments or advice? Should I add some Saaz at 15 min as well? Does the bittering hop matter? One online recipe got all it's bittering from a 30 min addition so it contributed to flavour too, in that case I'd swap to EKG, but not done that before except in a wonky NEIPA when I was still doing 8L stove-top batches.
Thanks
I'm going to brew a pale ale next as something light, hoppy and easy going compared to my stocks of bocks, bourbon stouts, belgian ales and barleywines (lots of B's there...).
When I brewed my saison from Farmhouse Ales it had a lovely hoppy flavour to it for the first few months and it was a combination of EKG and Saaz which I'd like to recreate. The malt bill was 77% lager malt, 15% munich II and 7.5% malted wheat.
My base malt is currently Simpson's Golden Promise and I'm wondering what else to use, if anything. The style is superficially a British Golden Ale which folks seem to make with base malt and wheat and no crystal, not even a light one. I've decided that this is my pale ale and I'll make what I want not what an arbitrary styles says i should make. :-) In the past I remember enjoying Badger's First Gold, not for the hop character (although I do love FG in my bitter) but for the biscuity flavour that backed up the hops. This leads me to thinking that something like 10 - 15% Vienna and/or 5 - 7.5% biscuit malt might be a good complement to the Golden Promise, or would it just muddle things up? I always want to add some form of crystal to my British beers but I do think it's best left out of this one.
Hopping rates for a 15L batch are as follows:
24 IBU of Admiral (13%), 60 mins (originally EKG in the saison but not sure it matters)
15g East Kent Goldings (5.2%), 15 min
10g East Kent Goldning (5.2%), 0 min
20g Saaz (3%), 0 min
This gave a pleasant floral/herbal hop character which blended well with the saison yeast, plan to use Wyeast 1469 West Yorkshire this time, but keep it to 18c to reduce esters.
Anyone got any comments or advice? Should I add some Saaz at 15 min as well? Does the bittering hop matter? One online recipe got all it's bittering from a 30 min addition so it contributed to flavour too, in that case I'd swap to EKG, but not done that before except in a wonky NEIPA when I was still doing 8L stove-top batches.
Thanks