Tag: golden ale

Idaho 7 and it’s Aroma

stoutmaker

Was able to get a couple brews in this past week. Which was some good timing because we are getting low on beer around here, and we have a few events coming up.

The first brew was the first of a series of beers I have planned for the club. There are so many new hops coming out, I want to get some profiles for them. So a simple smash beer is perfect for this.

Idaho 7 was the first hop I chose. As you can see by the description it a fairly bitter hop, with piney, fruity, citrusy, floral aromas.

Went with 8lb of 2 row for the malt and Muntons premium Gold yeast with a standard 152F mash.

I don’t know who wrote the description with the citrusy floral fruity aromas.. because I got nothing like that in the boil. They reminded me of Saaz or Goldings. The inhabitants up stairs described the smell as carrots and feet.

But we will see what fermentation does to them. They could still very well be what is described. At least I hope so!

Either way it shouldn’t be over powering, as because of the high alpha I went with only a 1/2oz for bittering and the other 1/2oz at the last 5 minutes

The wort going into the fermenter was 1.040 and did not taste like feet.

This will be kegged next week, and be tasted the first week of February. So expect some feed back around then

Idaho 7 hop test

Golden ale 

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Today I brewed up a Golden Ale. A style I’ve never brewed before, but one that looks pretty basic feel to it.

The local homebrew shop is part of a December wine walk and  wants to have a few beers up for it. Only have about 4 weeks to get something up and kegged for it though, so this Golden ale fits the bill. 

Light easy drinking beer. I’d call it a British blonde ale maybe. Nothing complicated. Not over the top hoppy or malty. Balanced low gravity.

Now the only thing that may cause a hiccup is the clarity in this particular time frame  Maris Otter and the bit of wheat might leave a bit of a haze that won’t drop  in the two weeks or less it will have.

Will need a bit of bitterness to firm it up. But don’t want to get deep into the pale ale range. So keep a light hand on the late end hopping.

I chose the grain bill to give a more malty impression that would hold up with such a light mash temp. This style is known for it cleaner yeast, so went with Nottingham for its low, but still noticeable esters.

  • 5 lbs Maris Otter
  • 1.5 lbs Munich 
  • 1.5 lbs wheat malt
  • .5oz Amarillo @6o
  • .5oz cascade @60
  • .25oz Amarillo @15
  • .25oz Amarillo during whirlpool 
  • Mashed at 148 with a ramp to 152 at 15 minutes.
  • Nottingham yeast  

I did an extended hop stand during whirlpool. Like 25 minutes. Temp only dropped to 197, and really let the cone firm up and add you can see in the pic, the wort was very clear going into fermenter.