Jump to content



Photo

Pride of Ringwood


  • Please log in to reply
74 replies to this topic

#1 peas_and_corn

peas_and_corn

    I'm sorry Dave, I'm afraid I cannot mash that

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 4,777 posts
  • Joined 13-September 05

Posted 20 July 2010 - 03:25 PM

From here:

Australian Pride of Ringwood
Second generation from the English-Pride of Kent. Bred in Australia. The main hop variety in Australia (since the early 1960s)

Characteristics
Aroma: Quite pronounced but not unpleasant
Cone Structure: Fairly long, quite tight cone
Lupulin: Moderate to large amount, medium dark yellow

Growth & Harvest Information
Growth Habit: Good vigor, well hopped, and a nice grower-friendly hop
Maturity: Midseason - late variety
Yield: 2200 - 2800 kg./ha. or 1950 - 2500 lb./ac.
Pickability: Excellent
Drying and Baling: No problems
Storageability: 45 - 55% alpha acids remaining after six (6) months storage at 20 C
Disease Reaction: Downy mildew, powdery mildew, and aphis are absent from Australia so its susceptibility to these is immaterial.

Acid Composition
Alpha Acid: 7.0 - 10.0% w/w
Beta Acids: 4.0 - 6.0% w/w
Co-Humulone: 33 - 39% of alpha acids

Oil Composition
Total Oil: 1.0 - 2.0 mls/100 grams
Myrcene: 25 - 50% of whole oil
Humulene: 3 - 8% of whole oil
Caryophyllene: 5 - 10% of whole oil
Farnesene: <1% of whole oil

General Trade Perception
Predominantly a bittering hop (high alpha hop) but with interesting aromatic qualities

Other Information
At time of release in 1965, it was the highest alpha acid hop in the world; and went on to become more than 90% of the Australian crop--closely associated with such famous beers as Foster's Lager.



So, do you use POR? Why or why not? What styles does it go best in?

Discuss!

#2 Aus_Rider_22

Aus_Rider_22

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 586 posts
  • Joined 07-July 09
  • Location:Darling Downs

Posted 20 July 2010 - 03:41 PM

Have got a recipe made up in Beersmith that is aimed at a Tooheys clone that has this hop in it.

Planning on putting it into the fermenter sometime soon.

Tooheys/Carlton Beer

3kg LME
400g Dex
200g Carapils
40g POR flowers (10.2%)
S-189 at 12 degrees

4.83% ABV
OG:1.050 FG:1.013
IBU from 10L boil: 27
EBC: 14

Edited by Aus_Rider_22, 20 July 2010 - 03:42 PM.


#3 Nick JD

Nick JD

    Blah Blah Blah

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 7,586 posts
  • Joined 04-November 08
  • Location:Burleigh

Posted 20 July 2010 - 04:27 PM

It's a great hop. Although I've found there is significan't variation between crops. The PoR I have now is supurb and not at all "rustic", but nice and floraly (very high AA% too). I've got a SMASH APA fermenting at the moment and you wouldn't know it's PoR from the aroma.

Could be that because it's so extensively grown there's room for much flavour variation?

#4 BoilerBoy

BoilerBoy

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 767 posts
  • Joined 11-September 05
  • Location:Adelaide

Posted 20 July 2010 - 04:46 PM

Had no time at all for this hop when I started out brewing, anything that resembled the flavours of commercial swill I couldn't get far enough away from.

As CPA and CSA was the only commercial beer I could stomach I started to try and clone them out of brewing curiosity.

My opinion of POR gradually changed and particularly when fresh I actually liked it!

The woody earthy flavours when used correctly make a great beer IMO. and I use them in early and late additions now without fear.

Having said that, I prefer Superpride over POR, but not by much. regardless I just treat them the same.

Used POR also in Aussie red ales, Amber ales Browns and the latest is an Aussie style Mild (similar to Coopers Mild) including POR flowers at flame out.

This hop gets alot of bad press, but I'm a convert. Just treat it with love and it will love you back. :beer:

Cheers,
BB

#5 kelbygreen

kelbygreen

    Crazy Clown

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,871 posts
  • Joined 28-November 09
  • Location:newcastle

Posted 20 July 2010 - 05:19 PM

yep I use it alot. seems to be best using flowers then pellets, Done a few of the same brews but using pellets then flowers and flowers do make a difference.

#6 tazman1967

tazman1967

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 578 posts
  • Joined 30-August 07
  • Location:Logan

Posted 20 July 2010 - 05:39 PM

I stayed away from this hop when I firsted stated brewing. I thought that I would get that mega swill flavour by using it. But...I have now discovered that this hop doesnt deserve all the bad press it gets. Used with care and considerate it can produce nice flavours. Love the flowers, just a bit more subtle.

#7 DrSmurto

DrSmurto

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 5,034 posts
  • Joined 05-December 06

Posted 21 July 2010 - 10:42 AM

I very nearly pulled up my POR rhizome to sell after last season as i never really thought i would use POR in a beer.

I don't brew mainstream aussie beer styles as i can't stand them, Coopers being an exception to the rule.

Had a few of Boilerboys Aussie Red ales and was super impressed. :icon_drunk:

Picked a good crop of POR flowers this year and the aroma from them was nothing like any POR i had ever smelt before. Floral but also fruity.

So i will be brewing a few all POR beers with plenty of late hopping to reacquaint myself with an oft misrepresented hop.

I also sampled an all POR beer was a local challenge last year where a group of us brewed a beer using the same grist, yeast and hopping schedule but with different hops. BigH used POR flowers and i was again impressed with the flavour and aroma.

#8 Bribie G

Bribie G

    Weasels ripped my flesh

  • Pro
  • 19,011 posts
  • Joined 09-June 08
  • Location:The Misty Mountains

Posted 21 July 2010 - 10:52 AM

I've used POR new season flowers in a couple of beers recently, a CSA style and an Aussie / Rice lager. In both cases they have turned out fairly bitter for the quantities used (CSA - 35g 60 mins, Carlton clone 20g 90 mins).
Unlike the good Dr I do actually enjoy a nice pale crisp Carltonish style (I've just about nailed the good old Brisbane Bulimba Carlton Draught we used to get in the 70s) but I think I'll need to wind back even further to perhaps 15g. I believe that at about 8.5% AA the original POR was the highest AA hop then in existence, but I see from my latest batch that they have crept up to 10.2%. Obviously some breedin' going on there :rolleyes:

#9 Nick JD

Nick JD

    Blah Blah Blah

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 7,586 posts
  • Joined 04-November 08
  • Location:Burleigh

Posted 21 July 2010 - 12:23 PM

...but I see from my latest batch that they have crept up to 10.2%. Obviously some breedin' going on there :rolleyes:


The latest batch from Ellerslie is 11.31%. I've got a CPA fermenting ATM with it and it's not actually very POR at all - fruitier than Oxford St on a Saturday night.

Hints of Galaxy...

#10 Justin T

Justin T

    Partial Man

  • Members
  • PipPipPipPipPip
  • 103 posts
  • Joined 28-June 06
  • Location:Adelaide Hills

Posted 16 September 2010 - 10:56 AM

I think POR is great and is seriously misrepresented in so many beers. I have used POR in plenty of beers with great results!

#11 Snow

Snow

    Beer me up, Scotty!

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,485 posts
  • Joined 20-December 02
  • Location:Kenmore, Brisbane, Australia

Posted 23 September 2010 - 02:03 PM

So, I have an abundance of POR flowers and pellets. Do you guys think I could use them in something like an ordinary bitter or ESB as a series of single hop additions, or would you recommend combining them with another hop? My bitters have done just fine with only EKG or Northdown, for example, but I was worried POR might not stand up very well on its own...

Any thoughts appreciated.

Cheers - Snow.

#12 manticle

manticle

    Standing up for the Aussie Bottler

  • Moderators
  • 24,564 posts
  • Joined 27-September 08
  • Location:Glenorchy, TAS

Posted 23 September 2010 - 03:11 PM

I haven't used it late but I have used fresh flowers as a bittering addition only. I think they work well. I recently made a lager and pushed the maltiness so it's more in line with German than Aussie but with a fresh PoR flavour.

Not sure how it would go if you're planning on adding in some flavour hops/dry hops (and I mean not sure because I haven't)

#13 citymorgue2

citymorgue2

    HB so good, it will raise the dead

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 8,591 posts
  • Joined 14-April 07
  • Location:Melbourne

Posted 29 September 2010 - 10:46 AM

ive previously used POR as a finishing hop :o it came out really well. it was a rice lager. seriously underrated hop. esp in lawnmower quaffer beers

edit: here was is.
Aussie Gold Digger Lager - Aussie style lager

Recipe Specifics
----------------
Batch Size (L): 21.00
Total Grain (kg): 5.85
Anticipated OG: 1.069
Anticipated SRM: 6.5
Anticipated IBU: 28.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
34.2 2.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
34.2 2.00 kg. Pilsner Australia 1.037 1
17.1 1.00 kg. Rice Solids Generic 1.040 0
5.1 0.30 kg. Munich Malt(light) America 1.033 10
5.1 0.30 kg. Wheat Malt America 1.038 2
4.3 0.25 kg. Crystal 40L America 1.034 40

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Nugget Whole 9.80 19.1 60 min.
10.00 g. Nugget Whole 9.80 3.4 15 min.
20.00 g. Pride of Ringwood Pellet 10.00 5.7 10 min.
20.00 g. Pride of Ringwood Pellet 10.00 0.0 0 min.

Yeast
fermentis 34/70 german lager or recultered coopers

Mash Schedule
Protein Rest Temp : 50 Time: 20
Intermediate Rest Temp : 63 Time: 60
Saccharification Rest Temp : 72 Time: 10
Mash-out Rest Temp : 78 Time: 0

Edited by citymorgue2, 29 September 2010 - 11:04 AM.


#14 citymorgue2

citymorgue2

    HB so good, it will raise the dead

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 8,591 posts
  • Joined 14-April 07
  • Location:Melbourne

Posted 04 January 2011 - 01:13 PM

great recipe to show off POR and how much of a maligned hop it is. this is a great beer. I took it to a bbq of friends who dont mind my brews and they loved the beer.


edit: link fixed. post 1466.

Edited by citymorgue2, 04 January 2011 - 01:29 PM.


#15 Phillip

Phillip

    Hop extract brewer

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,733 posts
  • Joined 22-August 08
  • Location:Adelaide

Posted 04 January 2011 - 01:16 PM

great recipe to show off POR and how much of a maligned hop it is. this is a great beer. I took it to a bbq of friends who dont mind my brews and they loved the beer.


couldn't find one recipe on that page with POR in it mate.

#16 citymorgue2

citymorgue2

    HB so good, it will raise the dead

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 8,591 posts
  • Joined 14-April 07
  • Location:Melbourne

Posted 04 January 2011 - 01:30 PM

couldn't find one recipe on that page with POR in it mate.

cheers. i buggered the link. post 1466. Pride of Mt Torrens. its also in my sig. Its Dr S' recipe

#17 proudscum

proudscum

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 497 posts
  • Joined 17-September 10

Posted 04 January 2011 - 01:30 PM

have used it for years as it was the only hop that i could grow and the rhizomes have travelled to 6 houses that i have lived in.
The last move was 7 yrs ago and will get at least 1kg of dry cones.loved doing a harvest ale with wet hop.used it in most beers as my bittering hop using 20-40gr per brew.

#18 felon

felon

    Mash Maestro

  • Members
  • PipPipPipPipPipPipPip
  • 210 posts
  • Joined 16-November 09
  • Location:The Shire

Posted 04 January 2011 - 02:28 PM

I've always tried to avoid it. I didn't want to make anything that tasted like commercial beer. After reading everyone's replies, I might have to give it a go.

#19 citymorgue2

citymorgue2

    HB so good, it will raise the dead

  • Banned
  • PipPipPipPipPipPipPipPipPip
  • 8,591 posts
  • Joined 14-April 07
  • Location:Melbourne

Posted 11 January 2011 - 02:31 PM

I've always tried to avoid it. I didn't want to make anything that tasted like commercial beer. After reading everyone's replies, I might have to give it a go.

this one tastes nothing like commercial beer. try it. coupled with rye its awsome. absolute quaffer.

#20 Doubleplugga

Doubleplugga

    Brew Master

  • Members
  • PipPipPipPipPipPipPipPip
  • 269 posts
  • Joined 12-October 09
  • Location:Perth, WA

Posted 11 January 2011 - 03:00 PM

Disease Reaction: Downy mildew, powdery mildew, and aphis are absent from Australia so its susceptibility to these is immaterial.

Well whoever wrote this isn't very well informed or doesn't grow their own vegies!!!
all these problems exist in Aus. I am guessing the article was written a while ago, I have read that statement somewhere before, just not sure where