First Gold & Cascade-now dry hopped with 25g cascade

[floydmeddler]

Good stuff! let us know what the FG ends up as and whether or not it adds maltiness.

Will do, the original gravity was dead on the nail, which i wasn`t expecting i thought it would have been down a bit mashing
at 71 Deg.

Higher temp shouldn't affect the sugar extraction. It will just make some of the sugars unfermentable and these will stay in the beer and add a malty body. It will, for that reason, affect the FG - it should be higher than normal if everything goes to plan.

I'm 99% sure this is the case anyway... sure someone will jump in if I'm wrong.

[ajh800]

Talking of exotic hops, just noticed Barley Bottom has a new monster called 'Green Bullet' AA 13.7, a New Zealand hop...........

Spent a lovely afternoon in York Brewery yesterday, did the tour and some good sampling. Favourite was called Decade. Initially thought it was a cascade brew, but think its Chinook. It was awesome, very pale like Copper Dragon Golden Pippin. That much hop oil in it it laced the glass, as good as Brew Dogs Dizzy Blonde - no - it was better.

Anyhow, gonna get myself 100g of Chinook, will use it all ,but a small ammount for 60 min boil, then lots from 30 to 0 mins and at least 30g to steep at 80C. Mash will be 65C, just Maris otter, no crystal etc.

Until the centennial arrive I've got a full bag of Nelson Sauvin, so Tuesday brew will be a single hop + maris otter, will use all the hops. Any of you guys used Nelson Sauvin??

The Decade left a similar pallet burn to that experienced when eating raw garlic -

[ajh800]

elderflower is definately on the cards. Light, summer beers are very drinkable, even when it's a rainy summer. What hops etc did you use for your elderflower beer?

[quiff]

I've just done a pale ale hopped with first gold to 30 EBU and added 50grams of dried elderflower for the last 10mins of the boil.
Tried the first bottle last night and the first gold have a lovely citrus flavour but the elderflower is hardly present at all.
Other threads on here suggest adding a load of elderflower cordial to the boil. I suggest going down this route.
However, I may give it another go in a couple of weeks as I have a load of elder trees which will come into flower and a stack of fresh elderflowers in at the end of the boil may give a more pronounced flavour than the dried?

[haz66]

elderflower is definately on the cards. Light, summer beers are very drinkable, even when it's a rainy summer. What hops etc did you use for your elderflower beer?

I brewed a cracking summer beer last year using Styrian with dried elderflower, i`ll just go dig out the recipe,

3500g MO Pale
400g Wheat
200g Crystal Malt
200g Cane sugar (added to the boiler)
35g Styrian @ 60 mins AA 3.7%
20g Styrian @ 20 mins AA 3.7%
10g Styrian @ 10 mins AA 3.7%
25g Dried Elderfower @ 15 mins.
11g S04 Yeast

23ltr brewlength.

[ajh800]

That sounds really good, did it last long?

Probably do something similar, up the MO to 4.4kg, no crystal, wheat or sugar & fresh elderflower,, just unsure how many elderflower heads to use. They'll be out in a few weeks so hopefully get some advice before then.

[haz66]

That sounds really good, did it last long?

NO, My mates drank most of it, well half of it anyway, i kept a bottle aside as i loved it, but it didn`t age well,
best drunk quicker,i think the elderflower must affect the beer after a period of time, as it was beautiful when fresh,
but it seemed to turn to a flavour i cant describe after a few months, this may not happen with yours, but i`ve found it
in both elderflower beers i`ve brewed ?

[beermonsta]

I'm thinking about doing a 23ltr brew based on First Gold & Cascade, has anyone tried this & if so, how was it?

Grain will be about 4.25kg maris otta, although thinking about getting a sack of pale malt. Can someone comment on any subtle taste difference in using maris otta or pale malt. The reason I ask about the grain is having visited Theakstons & doing a quick tour, I noticed the bulk of their grain was pale malt, as opposed to maris otta (there was no MO in sight). Never really enjoy the Theakston brews, apart from OP & was left wondering if its the taste from the pale malt.

If it is, then I'll stick to using maris otta.

thanks

Hi Al, your memory must be a little fuzzy from drinking too much home brew! - the malt you saw at Theakstons was pearl malt (which is a pale malt) Although I was pondering the same as you though - what is the difference between pearl malt and a pale malt such as Maris Otter ( I already know that the pale malt golden promise is regarded as being a better pale malt from Scotland but with possible haze problems) - think I remember someone saying pearl is more biscuity - anyone else used it and can shed more light?

[ajh800]

Hi Ben, oh yes - it was Pearl Pale Malt. Sticking to using maris otter, if it's good enough for Copper Dragon it will do for me. Went to York Brewery on Saturday - lots of Pearl, no MO on show.. nice little brewery tour & some sampling, loved the brew called Decade.

al

[ajh800]

Final recipe for this brew was

4.6kg maris otter
100gm Crystal Malt

Mash temp 66C

First Gold 30gms 60 mins
Cascade 10gms 60 mins

(added 2ltrs water during boil)

First Gold 10 gms 15 mins
Cascade 10 gms 15 mins

Cascade 25 gms @ 80c for 30 mins

us05 yeast

Now in secondary fermenter and just added 25gms cascade to dry hop. Extracted half a pint for final OG and sample. OG 1006, it already tastes brilliant, nice bitterness, lots of taste, some aroma - but dry hopping should sort that.