First Gold Recipe

[Wez]

I have some First Gold that I want to try, searching the forum produced this thread I've adjusted the recipe a little to 25L and 70% efficiency with a target OG of 1.050:

5.30kg Marris Otter 87.5%
760g Crystal Malt - 60L 12.5%
30.00 gm First Gold [8.00 %] (60 min) Hops 20.9 IBU
30.00 gm First Gold [8.00 %] (15 min) Hops 11.5 IBU
15.00 gm First Gold [8.00 %] (5 min) Hops 2.1 IBU
10.00 gm First Gold [8.00 %] (0 min) (Aroma Hop-Steep) Hops -

Some questions:

My initial thoughts are that 12.5% crystal is quite a bit of crystal, does anyone else think that

I want this to be around 35IBU, Beersmith gives me the figures above, but I'm not sure, will I really get 11.5IBU from the 15 min additions?

On the above thread Slurp mentioned adding the 10g 0 min hops to the fermenter, I've not done this before but it sounds interesting, anyone tried this and what were the results.

And generally what are peoples experiences with this hop, is an all First Gold beer a good idea, or does it sit better with other hop varieties?

I also want to try out a liquid yeast, but not sure which to go for for this sort of beer, any pointers on that would be great!

Suggestions for improvements greatfully received.

Wez

[oblivious]

I think 12.5% would be a little to much especially if you using something lie WLP002 or WLP005

What about around 6-8%?

[mr bond]

What are your IBU calculations on beer smith set on? I use (prefer) rager myself.
I personally don't go past the 5% mark with crystal ,as it gets a little cloying for me after that.5% crystal and 1 to 2 % Choc or carafa II for colour is my preference.
Wyeast 1968 is an excellent choice for an english ale IMHO, think Fullers LP, ESB.
If I want to get a feel for a hop in a single hop brew I would use 95% MO, 5% crystal(mash at 65/66c) and a neutral ale yeast like 1056/US05 to bring the hops to the fore.

Hope this helps.

[Wez]

I use Tinseth in Beersmith.

I tend to agree about the amount of crystal, I'm going to drop it down, probably to around 5%

I want to get loads of aroma into this one, and am considering FWH or maybe even mash hopping? Anyone tried this with good results?

[oblivious]

FWH is supposed to give a smother bittiness, worth a shot

[mr bond]

I have always added my bittering hops to the kettle and sparge 1st and 2nd runnings onto them, and consider this a FWH process.calculate it as a 60 min addition in beersmith though.(http://jimsbeerkit.co.uk/forum/viewtopic.php?t=7299)For aroma I add hops at 0 min/flame out at a rate of 2 gms /per litre.I don't 2ndary or dry hop for reasons of simplicity.I havn't tried Mash hopping to date and the current hop shortage and subsequent pricing has put the brakes on it in the near future[/url]