100% Northdown Golden Ale

[colinw]

Having just purchased 1kg Northdown pellets, I thought I'd brew something a little different and make a 100% Northdown Golden Ale as a summer quaffer.

Has anyone out there made an all Northdown ale? How did it turn out?

I'd also appreciate some recipe tips for the UK Golden Ale style.

cheers,
Colin

 

[warrenlw63]

Not 100% hop varietal like you're looking for Colin, however it's a British Summer Ale and it's got some Northdown. Seems a nice hop from what I've used. :beerbang:

Made this one yesterday. Normal starter tasted off (Wyeast 1968). So I had to use the emergency Safale. <_<

Hope this helps.

Warren -

Summer dayz

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 15 Max Clr: 47 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.50
Anticipated OG: 1.050 Plato: 12.27
Anticipated EBC: 9.8
Anticipated IBU: 39.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.042 SG 10.50 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
47.1 4.00 kg. Baird's Maris Otter Pale Ale UK 1.037 7
5.9 0.50 kg. Weyermann Vienna Germany 1.038 8
41.2 3.50 kg. JWM Export Pilsner Australia 1.037 3
5.9 0.50 kg. JWM Wheat Malt Australia 1.040 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Northdown Pellet 7.20 14.8 60 min.
25.00 g. Challenger Pellet 6.60 13.6 60 min.
10.00 g. Challenger Pellet 6.60 1.1 10 min.
15.00 g. Styrian Goldings Pellet 4.50 1.1 10 min.
15.00 g. Styrian Goldings Pellet 4.50 5.0 First WH
25.00 g. Challenger Pellet 6.60 0.0 0 min.
10.00 g. Styrian Goldings Pellet 4.50 3.7 60 min.
10.00 g. Styrian Goldings Pellet 4.50 0.0 0 min.


Yeast
-----

(2 pkts.) DCL Yeast S-04 SafAle English Ale

 

[colinw]

Thanks Warren. That looks tasty.

 

[warrenlw63]

:lol: Yep. Had to bust the glass on mine yesterday. <_<

Warren -

 

[colinw]

Ok, how's this sound?

Northdown Golden Ale - 42 litres (probably about 40 to fermenter)
For my usual mash efficiency.

45%- 4.1kg Fawcett's Halcyon
43%- 4kg JW Export Pilsner
5% - 460g Weyermann Wheat
1% - 90g Fawcett's Crystal 55L
6% - 550g Flaked Maize

Infusion Mash, 90 minutes at 67 degrees C.

In kettle: 250g invert syrup (1.8 points, 3.5% of fermentables)

Hops schedule:
- 70g Northdown 7% @ 60 minutes (31.3 IBUs)
- 30g Northdown 7% @ 15 minutes (6.7 IBUs)
- 20g Northdown at strikeout

Colour = 4 SRM, OG = 1.050, Bitterness = 38 IBUs

2 sachets Nottingham Ale Yeast.

cheers,
Colin

 

[warrenlw63]

No argument here. Wouldn't change a thing. :super: :beerbang:

Warren -

 

[colinw]

Thanks Warren. :beer:

Ok, that's my 2nd Summer quaffer sorted (first is a bog standard English Pale Ale).

 

[mikem108]

Had to bust out the emergency Safale as well some time back....geez that S04 sure makes a malty beer!

 

[colinw]

We've been playing with multi-strain dry yeast ferments here, to combine a more flavoursome strain with a neutral high attenuator, resulting in a beer which is well attenuated but has a good ester profile.

Nottingham + Windsor together has worked particularly well.

I also had great results in a 9% abv Belgian Golden ale with US-56 + T-58. Got the lovely peppery phenolics of the T-58 but the beer was a whole lot drier than T-58 alone would have produced.

I suspect Nottingham + Safale S-04 might be another good combination. Get the extreme dryness of Nottingham plus the subtle strawberry esters & buttery character of Safale.

cheers,
Colin

 

[Steve]

Warren - my 1968 starter was off too :blink:
ColinW - thats interesting about mixing the nottingham and windsor together. Ive used them both with good results, but never thought about combining them. Food for thought.
Cheers
Steve

 

[warrenlw63]

Colin.

Were you pitching them together or say pitching the less-attenuative strain first, letting it get a start and then pitching the higher-attenuating strain a day or so later?

Sounds an interesting way to get a different beer. :beerbang: I've done a couple of Belgians this way like yourself. Resultant beers turned out well.

Warren -

 

[colinw]

I've tried both ways. Together for normal gravity English type ales. For the strong Belgian I pitched the T-58 first, then followed with US-56 after 24 hours.

I first started playing with the multi-strain ferments after finding that some yeast like Safale and Windsor give a lovely ester profile but don't attenuate the beer enough for my tastes. At the same time, Nottingham produces a beer which is plenty dry enough but a bit bland as far as yeast derived characters go. Combine the two and you get the best of both worlds.

 

[colinw]

I also had one "accidental" multi-strain where I was using Safale K-97, which decided to sit around having a party in a big yeast cake on top of the wort without doing much work. 5 days and only 10 points of attenuation later, I got pissed off and threw in a sachet of US-56 to break things up.

That beer won its class in our club's annual comp.

 

[Sean]

Having just purchased 1kg Northdown pellets, I thought I'd brew something a little different and make a 100% Northdown Golden Ale as a summer quaffer.

Has anyone out there made an all Northdown ale? How did it turn out?

I'd also appreciate some recipe tips for the UK Golden Ale style.

cheers,
Colin

[post="90348"][/post]​

Most UK Golden Ales are very simple: 100% Pale Malt, a high quality hop variety or two, OG around 1.045 to 1.052. Ferment with the brewery's normal yeast.

My "house beer" is a Northdown single variety golden ale as follows:

Lyonesse Gold:
90% Pale Ale Malt (Powells or imported English)
10% Wheat Malt
aim for 1.045
Hops (for 25 litres):
60g Northdown 90mins
40g Northdown 15mins
20g Northdown hopback

Have brewed it with Eldridge Pope yeast (from a bottle of Hardy Country), Smiles yeast (ie Courage Bristol, fresh from Exe Valley Brewery), Palmers Yeast (also fresh from Exe Valley Brewery) and Coopers yeast (from Sparkling Ale), all to good effect. Smiles was probably the best, for whatever that's worth. I've also used Schneider yeast, which was interesting. Will probably use Thames Valley next time.

 

[KoNG]

Old thread but relevant...
have any of you 100% northdown brewers, got any feedback on the results.?
I'm planning to brew a pale ale with 60 and (maybe) 20 minute northdown additions and styrian plugs at flame out.
Question is i'm tossing up between styrian and northdown for the 20 min addition. What should i expect from a northdown flavour addition.??

Cheers
KoNG

 

[T.D.]

I have never used Northdown late but it is meant to be similar to Challenger and I have used Challenger in late additions. The flavour and aroma of Challenger reminds me of EKG but with some extra "bite".

 

[JasonY]

Can't really help on feedabck yet but last w/end I brewed a pale ale with challenger @60min and then 30g Northdown @15, 5, 1 min all to about 35IBU I think. Was tasting good going into the fermenter. If I had more Northdown I would have used them as it was a 40L batch so not sure how hoppy it will wind up.

Looking forward to tasting it.

 

[ausdb]

Can't really help on feedabck yet but last w/end I brewed a pale ale with challenger @60min and then 30g Northdown @15, 5, 1 min all to about 35IBU I think. Was tasting good going into the fermenter. If I had more Northdown I would have used them as it was a 40L batch so not sure how hoppy it will wind up.

Looking forward to tasting it.

If it ferments in time then "Santas Ordinary Bitter" will be making appearance in the Sandgropers christmas case, a few Northdown plugs made it into the hop back and also at around the mid boil mark. The rest was mainly EKG's

 

[Chris]

Kong,

Go all northdown, really reminds me of a cross between goldings and hallertau.
Its bewdifull no matter where you use it in the boil.
I just checked my brew log and I have used it in a few brews both together and with fuggles, all excellent, but if I used it again I think id go all northdown, just so clean, hoppy and evenly balanced between all flavour parameters except citrusy.

Sorry, really like this hop.

Cheers

 

[Tony]

I made a bitter once with challenger at FWH, 20 min and flame out additions from memmory and with some challenger thrown in there.

Its fantastic stuff with a fresh clean flavor and aroma.

should be good i recon

cheers