Crouch Vale Brewer's Gold?

sinkas · Post by **sinkas** » Sun Oct 07, 2007 11:02 am

Are Brewers Gold and First Gold the same thing?

spearmint-wino

did you post your S-W gold recipe?

Ross · Post by **Ross** » Sun Oct 07, 2007 11:06 am

sinkas wrote:Are Brewers Gold and First Gold the same thing?

spearmint-wino

did you post your S-W gold recipe?

No, they are 2 different hops.

cheers ross

spearmint-wino · Post by **spearmint-wino** » Sun Oct 07, 2007 12:13 pm

sinkas wrote:Are Brewers Gold and First Gold the same thing?

spearmint-wino

did you post your S-W gold recipe?

As Ross says yep they are quite different hops. I did post up my recipe but it is a bit hidden within a brewday thread so here it is again:

SW's Brewer's Gold v2

23 L
OG 1.046
Alcohol: 4.5%
Bitterness: 34 IBU

Ingredients:
5 kg Golden Promise or Maris Otter Pale
15.0 g Brewers Gold (7.1%) - added during boil, boiled 90 min
50 g Brewers Gold (7.1%) - added during boil, boiled 15 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
35 g Brewers Gold (7.1%) - steeped after boil
1pk Safale S-04

Next time I'll go with a less 'tasty' yeast as the S-04 makes it fruitier than the original.

sinkas · Post by **sinkas** » Wed Oct 17, 2007 12:52 pm

So S-W, apart form the yeast, were you pretty happy with the hopping and malt profiles of your recipe?
What temp did you mash at?
What yeast would you reccommend?

spearmint-wino · Post by **spearmint-wino** » Wed Oct 17, 2007 2:12 pm

I was happy how it came out, as were my bros in law who demolished the keg of this last weekend

A cleaner profile would help the malt and hops sing out more so I'll go for Nottingham next time, unless I can get my hands on some crouch vale yeast in the meantime...

If you dry-hop a little it would work well too, but that, along with a couple of other tweaks, are for my next version

sinkas · Post by **sinkas** » Sat Nov 03, 2007 1:03 am

Hi all,
I was lucky enough to have a mate bring back a bottle from the brewery, I was surprised at the intense honey type aromas and flavours, is this the BG hops or the MO malt?
Hops aroma was a little muted form the bottle, but thats not that surprising
I am attempting to culture what looked to be some yeast residue in the bottle, will let you know how it goes.

Gurgeh · Post by **Gurgeh** » Sat Nov 03, 2007 8:04 am

don't try too hard - they fine the yeast out before sending kegs up north for bottling. even yeast from bottle conditioned beer is hard enough to grow on...

sinkas · Post by **sinkas** » Mon Mar 31, 2008 7:02 am

Hi all,
I just wanted to say that the "Brewers Gold" clone I made using straight MO, and hopping at 30, 15 and 5mins to 47IBU's , with Wyeast London Special III, was bloody excellent, and had many people at a party drinking beer, that "hate beer"

Stonechat · Post by **Stonechat** » Mon Mar 31, 2008 8:19 am

Brewer's Gold is made with Lager Malt. Any clone made with Maris Otter will come out a darker colour. The amount of hops put in at the start of boil/bittering stage is minute. whereas a huge amount goes in for aroma at the end of boil.
The brewery disposes of its spent hops on the site where I have my allotment, where they are used for mulching and soil improvement.
The smell of some freshly dumped Brewer's Gold, still steaming hot should be a tourist attraction

Gurgeh · Post by **Gurgeh** » Fri Apr 04, 2008 7:29 pm

Stonechat wrote: The brewery disposes of its spent hops on the site where I have my allotment, where they are used for mulching and soil improvement.
The smell of some freshly dumped Brewer's Gold, still steaming hot should be a tourist attraction

do you want to borrow my wine press?

Stonechat · Post by **Stonechat** » Fri Apr 04, 2008 10:05 pm

I was at the allotment on Thursday afternoon when the Crouch Vale lorry turned up to dump a load of spent hops. One of the blue bins they emptied was still steaming. Despite being somewhat knackered after some hard graft, thought another couple of barrows of that to mulch the spuds would be worthwhile. I just hope the spuds (variety is Lady Crystl) tastes of Brewers Gold when dug up.
Planted 3 lotsof Stockbridge Arrow Rhubarb this morning and they got the Brewers Gold mulch as well

spearmint-wino · Post by **spearmint-wino** » Sat Apr 05, 2008 12:39 am

Soon to be 'Champion Rhubarb of Britain'?

Stonechat · Post by **Stonechat** » Sat Apr 05, 2008 8:06 am

In my humble opinion SW Stockbridge Arrow is the creme de la creme of Rhubarb already. There are too many rhubarb plants about that taste metallic and earthy and that's being polite about them. Stockbridge Arrow has thick red stems and has a superb winey flavour. It's only downside is it's a bit late season, but if you also have some Sutton rhubarb, which is harvestable now and nearly as tasty you're covered.
Sorry if I've gone off thread, but when something's that good it's good to let others know. There might be one or two people now that will get Stockbridge Arrow for their gardens/allotments

Bryggmester · Post by **Bryggmester** » Sat Apr 05, 2008 8:25 am

Lady Krystl an excellent choice of spud Stonechat, I have grown those for the last two seasons and they are very good.

johnny_h · Post by **johnny_h** » Sat Apr 04, 2009 12:39 pm

I'm thinking of having a crack at Brewers Gold myself in a couple of weeks, so I thought I'd resurrect this thread with a quick question...

Does anyone know if Brewers Gold hops are grown in more than one country, and if so, does it matter?

This might sound a bit stupid, but Charles Faram's website thinks they are German, Hop & Grape describe them as coming from the USA, and an American website I found described them as an English variety.

I know that the country in which a hop is grown has a large impact on it's characteristics (e.g fuggle > styrian golding) so does anyone know which country Crouch Vale source theirs from? I'm guessing that they'll be buying their hops from Charles Faram, in which case they'll be the German ones.

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Crouch Vale Brewer's Gold?

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