Grand Ridge Gippsland Gold Ag Recipe

[bear09]

Hi All.

Could not find anything in the ffourms on this one. Had a pint today at Mrs Parmas in Melbourne - it was delicious!

Very malty with a toffee like aroma to die for (IMHO).

Anyone got an AG recipe?

If not - what malt (crystal I presume) do I need to add to get such a toffee like nose?

Cheers - thanks!

 

[bullsneck]

Hi All.

Could not find anything in the ffourms on this one. Had a pint today at Mrs Parmas in Melbourne - it was delicious!

Very malty with a toffee like aroma to die for (IMHO).

Anyone got an AG recipe?

If not - what malt (crystal I presume) do I need to add to get such a toffee like nose?

Cheers - thanks!

I know for sure the brewer uses Pride of Ringwood to bitter and flavour.

Heard it from the horses mouth.

If anyone can have a decent crack at this recipe, I'd be very interested too!

 

[bear09]

Just putting this back on the board...

Sureley someone has something...

Its a very nice drop - such a toffee like aroma - delish!

 

[Wisey]

We dont have access to that sort of beer round here.

We got XXXX tho

 

[Julez]

I tried this beer yesterday - what a beautiful drop B) . Super-malty and full-flavoured, yet very, very smooth on the way down. What a magnificent beer!

I too would be very keen to try to replicate this beer and would love any hints re: the malt profile and mash schedule.

Cheers :icon_cheers:

 

[haysie]

It IS a good beer, many many times around here it gets canned by the the so called precious experts.
Gippsland Gold, malty toffe might mean more than a bit of crystal? Melanoiden, a decoc mash? I would doubt a decoc or the melanoiden thing, so perhaps look a little further re. water profile and of course yeast. If you can, harvest some Gippsland, you will be happy.

 

[chris.taylor.98]

I agree Haysie, when done well this is still one of my favourite micro beers.

I had a crack at an recipe recently (still conditioning) so now I can confidently tell you what not to do.

Don't use Wyeast 1968
Don't use EKG for flavour/aroma hops
Don't use flaked barely
Don't use Marris Otter malt

Think Haysie was on the right track with the melaniodian or dark crystal.

Would love to hear from someone who has some idea what hops they use.

 

[bullsneck]

I know for sure the brewer uses Pride of Ringwood to bitter and flavour.

Heard it from the horses mouth.

If anyone can have a decent crack at this recipe, I'd be very interested too!

 

[peas_and_corn]

I thought Grand Ridge was an extract brewery

 

[bum]

I heard they were Australia BEST BREWERY because they won some awards nearly a decade ago.

I also heard they contract brew at other breweries.

Still, we can't believe everything we hear I guess.

However - I do know their Pale is one of the most boring beers on the planet.

 

[Julez]

It IS a good beer, many many times around here it gets canned by the the so called precious experts.
Gippsland Gold, malty toffe might mean more than a bit of crystal? Melanoiden, a decoc mash? I would doubt a decoc or the melanoiden thing, so perhaps look a little further re. water profile and of course yeast. If you can, harvest some Gippsland, you will be happy.

I did wonder whether this beer had been decoction mashed myself. I might try to get in touch with the brewery and see if they will reveal any of their secrets . Would dearly love to recreate this one at home...

 

[p2beer]

Heres My take on it
Aim for a 1.048 SG
Change your malt pending your Eff

96% pale malt
3.2% crystal malt
0.32% roasted barley

18g PoR 60min
13g Sticklebract 15min
8g " " 0 min

Wyeast 1028

Mash 68c 60mins
Make a starter if your into that or pitch direct from the pkt
Ferment 18c for 5-7 days
when done Cold Crash and package

good luck