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Malt Muncher

Malt Muncher

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Recently got a load of uncommon hops; flyer, fusion, endeavour, pilgrim, Boadicea, keyworth early and Bullion. Anyone ever use these before? Looking for suggestions as to what they would be good for. Thanks!
 
Last edited:
Not used any of the above, sorry.

However, you might like to try this site to see which hop is the nearest equivalent.

http://scottjanish.com/hop-replacement-calculator/

A number of the ones you mention aren't recognised but there are also a few links to other hop related sites that may get you to what you wish to know.

Here's another good site.

https://ychhops.com/varieties/pilgrim

On t'Internet "Seek and ye shall find." has never been so true!:gulp:
 
Funnily enough i have just bought 100g of Boudica and Endevour. I have not heard a massive amount about them but from the descriptions i would think they would be good in a pale ale or bitter which is most English styles.
Was going to use challenger to bitter, 95% pale malt, 5% crystal and use the 100g up at 15m and flamout. If i come across any recipes will try and remember to post them.
 
Have made a Boadicea Smash, it was pleasant and refreshing, but not a strong flavour.

I like Foxbat's idea of steeping some hops, but perhaps you could strain and mix in with a neutral beer for tasting.
 
Just used Pilgrim in 18L batch of 7% old ale, bottled the other night and can highly recommend. Used 25g at start of boil, 25g flame out and the other 50g dry hop. Smells great and the samples I had whilst bottling tasted amazing with so many different fruity tastes zinging around. Can't wait till it's carbonated and will most definitely be using it to dry hop again.
 
Great info, thanks guys! I figure I'll do a bunch of single hop beers, starting with a golden ale (not really sure how a golden ale is different from a pale ale, maybe lack of crystal in the grain bill?) using 80% Maris Otter, 10% Vienna, 5% wheat and 5% demerara sugar. I have 100g of each, so will split into 4 additions, 10g (15 IBUs) at 60min, 20g at 15 min (15 IBUs), 30g at 2 min and 40g dry hop. Maybe I'll start with Flyer or Fusion, since it seems there's very little information about these on t'internet.

I read somewhere that Bullion was the hop they used in Guinness originally? Could be nice in a stout or porter....
 
I've used Boadicea a few times, it's quite good as a bittering hop and subtle as a flavour hop. First time I used it was a Belgian blonde where it went well, very floral. I used it another time with equal parts Jester in a best bitter but the Jester dominated that one. Otherwise I've used it for bittering. Let me know if you want that first recipe and I'll post it here.
 
Hi jceg316, it would be great if you could share the recipe. I love floral hops, but they are usually delicate so if you found something where they can express themselves, I'd love to try it. I've been toying with the idea of using them in a light lager, u think that would work?
 
Here's the Belgian style blonde I made, I think it was a "let's clear out all the remaining open malt packets I have" kind of brew.

Name: Queen B.
OG 1069
FG 1021
IBU 21

Fermentables
Pilsner malt 3.65kg
munich 1.55kg
Pale malt 1kg
candi sugar 500g
carapils 250g

Hops:
25g Dana @ 60 min (alternatively use 35g of Boadicea)
20g Boadicea @ 10 mins
20g Boadicea @ 5 mins

Yeast
Safbrew T-58

Feel free to change this as much as you want to suit your style and ingredients, rounding strange measurements to whole numbers etc.

I think a light lager would work well, a simple grain bill of lager malt, maybe some carapils, moderate bittering addition and 30g Boadicea <5 mins in the boil. Dry hopping would increase the aroma too. Using S-23 or W-34/70 is a good choice in lager yeast, it's incredibly clear and very often actually has a punchier hop character than US-05.
 
Thanks for that jceg316, looks like a nice recipe! I think i'll need to wait a while before I can make the Belgian blonde as I doubt my home brew shop will keep a stock of that yeast. I'll order it and try it next month.

I was thinking of doing a German Pils this weekend, but I think I might just change it to a Boadicea pils now! My usual pils recipe is 85% pilsner, 10% light munich and 5% cara-pils so I guess I'll go with that, then do hop additions of 35g at 60 mins, 35g at 5 mins, and dry hop 30g during the D-rest. I have some WLP 830 at home, which I believe was the same strain as W-34/70 once upon a time? Hopefully 100g is enough to get some of those nice floral flavours!
 
Malt Muncher said:
Thanks for that jceg316, looks like a nice recipe! I think i'll need to wait a while before I can make the Belgian blonde as I doubt my home brew shop will keep a stock of that yeast. I'll order it and try it next month.

I was thinking of doing a German Pils this weekend, but I think I might just change it to a Boadicea pils now! My usual pils recipe is 85% pilsner, 10% light munich and 5% cara-pils so I guess I'll go with that, then do hop additions of 35g at 60 mins, 35g at 5 mins, and dry hop 30g during the D-rest. I have some WLP 830 at home, which I believe was the same strain as W-34/70 once upon a time? Hopefully 100g is enough to get some of those nice floral flavours!
Click to expand...

No worries, let me know if you need any more help. That pils recipe looks really good, I might have to try it one day. WLP 830 looks good, for my lagers I tend to stick to the Saflager yeasts, just because they are really robust and never had an issue with them. I don't have great temperature control for my FVs and wouldn't want to risk it with liquid yeast, which probably can give a better overall beer but would be more sensitive to the temp fluctuations my fermenters go through.
 
jceg316 said:
No worries, let me know if you need any more help. That pils recipe looks really good, I might have to try it one day. WLP 830 looks good, for my lagers I tend to stick to the Saflager yeasts, just because they are really robust and never had an issue with them. I don't have great temperature control for my FVs and wouldn't want to risk it with liquid yeast, which probably can give a better overall beer but would be more sensitive to the temp fluctuations my fermenters go through.
Click to expand...

I've used WLP830 a fair bit and it's always came out pretty nice, so hopefully it'll continue the trend. I'll let you know how the beer turns out!
 
Pheqit said:
Just used Pilgrim in 18L batch of 7% old ale, bottled the other night and can highly recommend. Used 25g at start of boil, 25g flame out and the other 50g dry hop. Smells great and the samples I had whilst bottling tasted amazing with so many different fruity tastes zinging around. Can't wait till it's carbonated and will most definitely be using it to dry hop again.
Click to expand...

Hi Pheqit, how did your old ale turn out in the end? I'm thinking of going with pilgrim for a golden ale. You think it'll work?
 
Yes definitely. Has pineapple/citrus notes somewhat like Vic Secret. If I hadn`t known what they were I would have presumed them to be a more expensive American hop.
Just in future I won`t be wasting them for bittering.
 
Pheqit said:
Yes definitely. Has pineapple/citrus notes somewhat like Vic Secret. If I hadn`t known what they were I would have presumed them to be a more expensive American hop.
Just in future I won`t be wasting them for bittering.
Click to expand...

Good to hear! I've got this golden ale fermenting away at the min. I used challenger for the main bittering and used 25g of pilgrim at 10min, 25g at flameout for a 10 min hop stand and have 50g left over to dry hop. I'm using wyeast 1318 and fermenting it a bit on the warmer side (20-21 c) to get a few nice fruity esters which (I hope) will complement the hops. Let's see how it turns out!

I've got my Boadiccea Pils and a Golden Pilgrim brewing away, so have notched off 2 from my list of hops to try. Looking forward to seeing how they turn out!
 
The Pilgrim hopped old ale is now quite mellow and has changed (not sure for the better but not for the worse), the pineapple has faded and the more publicised peach flavour is there. The citrus notes are the predominant flavours/aromas then the after taste turns peachy, very refreshing.
Hope your Golden ale turns out just as surprisingly good!
 

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