Red Hill Golden Ale Clone?

[Fents]

Hi again,

So i want to make a Red Hill brewry Golden Ale Clone....I went up to the micro brewry couple of weekends ago and me and my mates and my girl fell in love with the golden ale...

I've used the search button and theres a few threads on Red Hill but no recipes...theres also a few threads on Golden Ales but im not sure which one would be closest to what Red Hill makes. On their Website it lists which hops they grow so im guessing at least two out of the five go into the Golden ale...the hops listed are :

We grow five varieties of hops
* Hallertauer
* Tettnanger
* Golding
* Willamette
* Pride of Ringwood

Has any avid homebrewer's here tried the Red Hill Golden? Anyone care to take a guess at what they use.

BTW im only doing Partial Mash's....2KG of grain max

Cheers Ears :chug:

 

[razz]

What exactly was it that you liked about their golden ale? If you can pinpoint a few characteristics that can help people on the forum to help you.

 

[Fents]

Im no expert beer taster, but i liked that it was a tad creamy almost, crisp for a nice hot day and went down bloddy ezy.

My fiancee who does not drink beer also had a pot which i will probably never see again in a lifetime unless i recreate this beer...that or brew cider and ginger beer all my life :huh:

 

[razz]

I'm no expert either, but from memory the golden ale seemed to be balanced in terms of hop bitterness and malt sweetness. The ale was also slightly cloudy, probably from rapid turnover or perhaps the yeast. I have since used Wyeast's kolsch yeast strain and wondered if that is what is/was used at RedHill.

 

[Voosher]

From their website

GOLDEN ALE 5%

Pale and crisp light bodied ale, fruity with a restrained hoppy dryness created by our own Hallertauer & Tettnanger hop flowers. This beer is fermented at a cool temperature to create a crisp, clean finish and uses the best quality imported German Pilsner Malt. We also add a touch of Australian grown Wheat Malt to improve head retention on this beer.

90-95% Pils
5-10% Wheat

Hallertau to bitter, Tettnanger and Hallertau for flavour aroma.
Maybe 1045 OG and 30IBU
Lager yeast

Never tried it so I don't know the flavours you'd be seeking.
Others may have a better idea.

 

[DJR]

Sounds almost exactly like a Kolsch to me.

90% Weyermann Pils, 10% JW or Weyermann Wheat to 1045-50, hallertau and tettnanger to 25IBU with about a 70%/30% split of bittering/aroma hops, use a neutral ale yeast at 15-16C like WLP008, WLP036, WLP039, WY2565 or WY1007, lager for 2-3 weeks cold at 2-4C. Some munich malt is nice but you can leave that part out.

Partial recipe would be 1.5kg Extra Pale LME, with 1.5kg Weyermann Pils and 500g JW/Weyermann Wheat. Add as much dextrose as you need to make it up to about 1045 OG. Hops - 35g Hallertau at 60mins, and 20g Tettnanger at 5 minutes.

 

[warrenlw63]

Not sure if everybody else is tasting a different beer or I got a bad bottle of this stuff.

The best way I could describe it was very hazy, no real aroma or hop flavour and tasted like a cat had taken a slash in it. Not the the most moreish drop going around.

Others MMV.

Warren -

 

[Malnourished]

Not sure if everybody else is tasting a different beer or I got a bad bottle of this stuff.

Agreed, I've never had a bottle of the stuff I liked. On tap it's a whole different story though. The difference is night and day.

The recipes already posted look pretty good to me, though 30IBUs might be a touch high, IMO.

 

[Jazman]

30 ibu is just touching the surface go for a 40 ibu monster

 

[Fents]

So Dave at Red Hill was excellent and e-mailed the recipe :

The golden uses 90% pilsner malt and the rest wheat malt ,mash cool at around 65deg. The hops we use are tettnang and hallertau but hop rates wont help you as our hops are different from commertial varieties. Ferment with a kolsch yeast at about 18deg. Good luck cheers dave


THANKS DAVE!

 

[Trent]

I never tried a bottle of it, but tried it off the tap and quite enjoyed it, can pick the hallertauer pretty easy. I think that the others have put you in the ballpark for the hopping, and Dave was good enough to help ya with the grist and yeast specifics, so ya should be set to go.
Well dont to DJR for picking it as a kolsch! From memory, I would think about 25 IBU, just like DJR said, and malnourished, who reckons 30 might be a touch too high.
Best of luck
Trent

 

[Trevandjo]

Has anyone pulled off this recipe yet?
I've never tried it (hophead) but I was back in Oz for christmas and my wife loved it.