Hop This?

[Uncle Joshua]

I'm still trying to use up my older hops because SWMBO demands the space back. I have come up with a grain bill based on J.W Lee's bitter...



How should I hop this with what I have to get a nice hoppy but easy drinking beer from the limited following hops?

Magnum 69G
EKG 3OG
Styrian Celeia 30G
First Gold 15G
Challenger 12G
Goldings 8G

[seymour]

Your answer, of course, depends on how bitter/hoppy you want it. Also, I had to make some assumptions about the Alpha Acid % and age of your hops, but here are some options that should work well for you.

I used Challenger and Magnum for bittering, and all three Goldings cultivars in flavor and aroma additions for that classic citrusy/resiny English ale profile. You'll notice I listed three strengths: standard bitter, ESB, and IPA. The only thing I increased was the Magum. These doses assume a 5 Imperial gallon batch size.

I recommend a 60 minute boil with a pinch of gypsum in the boil kettle. To show off the hops, I'd use a comparatively dry English ale yeast strain such as Nottingham/White Labs WLP039 or Whitbread-dry/White Labs WLP039/Wyeast 1098/Safale S-04/BSI A-98 & BSI-7. Surely some BrewLab strains would work great too, perhaps Devon, Essex, or Somerset.

Standard Bitter ≈ 35 IBU
12g - Challenger - 60 min
8g - Magnum - 60 min
30g - East Kent Goldings - 30 min
8g - Goldings - 15 minutes
15g - First Gold - dry hop in secondary fermentor until bottling

ESB ≈ 42 IBU
12g - Challenger - 60 min
12g - Magnum - 60 min
30g - East Kent Goldings - 30 min
8g - Goldings - 15 minutes
15g - First Gold - dry hop in secondary fermentor until bottling

IPA ≈ 56 IBU
12g - Challenger - 60 min
20g - Magnum - 60 min
30g - East Kent Goldings - 30 min
8g - Goldings - 15 minutes
15g - First Gold - dry hop in secondary fermentor until bottling

[DaveyT]

I haven't got the recipe to hand but I guess a user-upper could go off piste a little.
How about the challenger plus some magnum to bitter up to 25 or so, all the EKG at 10 min then all the styrians at fame out?
Feels good clearing freezer space! Creates more for new hops...

David

[Uncle Joshua]

Thanks guys. I think I'll maybe go with the ESB.

The yeasts I have that are closest to the ones you listed are - Gevin English Ale or Mauribrew Ale 514, would the Gevin English Ale be the better?

[seymour]

The yeasts I have that are closest to the ones you listed are - Gevin English Ale or Mauribrew Ale 514, would the Gevin English Ale be the better?

Okay, cool question. You're the brewer so the choice is yours, but here are my thoughts:

Many of us believe Gervin English Ale Yeast is the exact same strain as Nottingham. The package even says "strain NA" (Nottingham ale?) Some people get all bent out of shape by this sort of thing, but I personally think trademark protection of living organisms is a morally dubious slippery-slope...I digress. This would a perfect yeast in line with my earlier recommendation.

However, I've been asking around about the Mauribrew 514 lately and have gotten interesting responses. It's definitely not clean/neutral like Nottingham. It also has a reputation for muting hops, which contradicts your original intent for a hoppy bitter (unless, of course, you compensate by stepping up to the IPA doses.) This is supposedly an English ale yeast which was bred to thrive in warmer climates. Some say it tastes "a bit strange," "ripe melon flavor," "good, but not great." If you are interested in adding some odd, fruity, melony esters to your citrusy English ale, go for it. You might just create something new and wonderful.

Of course, if you have two carboys or buckets, there's nothing to stop you from pitching them both and comparing/contrasting the final beers.

[Uncle Joshua]

Yeah you have a point.

I mistakingly brewed the same beer two weeks on the spin (maybe Big Lamp from GW?) One used Safale 04, the other used Mauribrew 514. the first was just as you'd hope, the latter was just a poor bland beer.

*It was Big Lamp.*

[Uncle Joshua]

ESB ≈ 42 IBU
12g - Challenger - 60 min
12g - Magnum - 60 min
30g - East Kent Goldings - 30 min
8g - Goldings - 15 minutes
15g - First Gold - dry hop in secondary fermentor until bottling

This is now mid boil.

[seymour]

Mmmm, I can almost smell it over here!

[Uncle Joshua]

Mmmm, I can almost smell it over here!

Messed my yeast up...forgot to read the pack.. if its not working by the morning I'll buy another.