Hops for TT Landlord

[Tippler]

I have done three batches of Landlord, following the BYOBRA recipe. But it was only very recently that I actually got to taste the real thing for the first time, and I was pleased by how close my own attempts had been. However, the big difference was in the citrus finish, which was much more pronounced in the real thing. Up to now I have used Bobeks, but I was wondering whether I could substitute Saaz for the last 10 minutes addition and get a bit closer. Any thoughts?

[Monkeybrew]

Not too sure if Saaz is going to give you a citrus finish tbh as they are an earthy European lager hop.

I have used Celeia in my one and only TTL BIAB brew, and was really happy with the results.

[boingy]

To get the TTL aroma you probably need to be using Styrians. Not sure which sort though. I looked away for a minute and suddenly there are lots more versions of Styrian than there used to be!

Are you using any flameout or dry hops?

[seymour]

Not too sure if Saaz is going to give you a citrus finish

+1, Saaz isn't citrusy, it's the black-peppery hops aroma of Czech pilsners. Use a late addition of any Goldings cultivar for citrus.

[oz11]

I'm inclined to use Savjinski(sp?) on Rob's (The Malt Miller) recommendation.

[jonnyt]

I've been told it's Celia!

[seymour]

I'm inclined to use Savjinski(sp?) on Rob's (The Malt Miller) recommendation.

You could. I don't mean to quibble, but that cultivar is often called Styrian Golding or Savinjski Golding, but it's actually from an English Fuggle, which should taste and smell good (with true-to-style English character, despite being grown in Yugoslavia.) But, I thought your whole goal was more citrus. If so, I still think any true Goldings cultivar would be a little better.
http://www.ars.usda.gov/SP2UserFiles/pe ... 21049.html

[oz11]

True enough, but if you're trying to brew a landlord clone:

It’s a bit different where Landlord is concerned. English Fuggles and Goldings hops are packed in the copper boil for bitterness but, prior to fermentation, the extract or hopped wort lies for several hours on a deep bed of Styrian Goldings, where it picks up an exquisite floral and citrus aroma. Styrian Goldings come from the small country of Slovenia, the most northerly part of former Yugoslavia. They are commonly used in Britain today but they were rare in the early 1950s

Source.

[seymour]

Good info! I stand corrected.

[oz11]

Oh...and surely Protzy is never wrong

[seymour]

Oh...and surely Protzy is never wrong

Right but still...
I guess it also begs the question: when is the citrus hop essence departed, mainly in the early/bitter/flavor additions or in the late/aroma additions? My guess is both, but mainly the earlier-mid stages which in this case is still primarily Goldings. I know I'm beginning to split hairs, though, because in the grand scheme of things, Fuggles (really most true English hops, right?) are fairly citrusy too. Shutting up now...