BeerBorg

This was a spin on one of my early all grain batches. I think it was the 2nd all grain batch I ever brewed. That one came out good but way too dark and I have brewed it another time or too. This time I adjusted the Roasted Barley. Its actually one of my more simple recipes. Brewed it up on Saturday on the new HERMS and all went well. I tried a couple new things with this. I used Muntons Gold yeast for the first time and it took off great and is probably just about done. I have heard its actually a lot like Wyeast 1968 which is why I tried it. It would be a nice little secret weapon if it is. The hops at 5 min are actually a 25 min hopstand after the boil cooled down to about 180*. A 5 min addition is how I calculate it...how accurate, dont care but its close. And the Styrian Goldings were actually a new hop called Styrian Celeia. Never used them but have heard good things.

Anyone use the Celeia hops or ever tried the Muntons Gold for English Ales?

Style: Special/Best/Premium Bitter
Batch size: 6.0 gal
Boil volume: 7.0 gal
OG: 1.044
FG: 1.011
Bitterness (IBU): 38.0
Color (SRM): 12.0
ABV: 4.3%

7.00 lb Vangard Pale Ale Malt, 79.1%
1.00 lb Crystal 60L, 11.3%
0.75 lb Wheat (US), 8.5%
1.5 oz Roasted Barley, 1.1%

1.00 oz East Kent Golding (AA 5.5%, Pellet) 60 min, 17.7 IBU
1.00 oz Willamette (AA 5.0%, Pellet) 30 min, 12.3 IBU
1.00 oz East Kent Golding (AA 5.5%, Pellet) 5 min, 3.5 IBU
2.00 oz Styrian Golding (AA 3.5%, Pellet) 5 min, 4.5 IBU
Thinking about dry hopping with another 1 oz EKG...we will see.

Mashed at 153*. Fermented at 65-66* with Muntons Gold yeast.

Styrian Celia is the new name for Styrian Goldings...

Just a name clarification, no genetic change... Still like better Fuggels...



Regarding the hopstands / whirlpool hop addition...

And assuming, based on your output... That you are using BeerSmith...

If you change the hop 'type' from 'Boil' on the same screen you are adding the amount, time and AA%, to 'Whirlpool', BeerSmith will do a better job approximating the IBU contribution...

At least, my version of BS Mobile allows that...

Hmm from the looks of the Hop Union page Im not sure. There seems to be Styrian Goldings and Styrian Celeia.


STYRIAN CELEIA

Pedigree

Triploid hybrid between Styrian Golding and 105/58 hybrid between Aurora (Super Styrian) and a Slovenian wild hop

Brewing Usage
Aroma

Aroma
Pleasant and hoppy, similar to traditional European varieties

Possible Substitutions: Saaz, Styrian Bobek, Styrian Savinjski Golding

Typical Beer StylesEnglish-style Ale

Anyway I have used Styrian Goldings and I do like those. But I agree Fuggles are a favorite of mine. Figured I would give something new a try. There are a couple Goose Island beers that use them.

As far as the hopstand I did see that function in BeerSmith which is where I came up with the 5 min comparison. I have matched the two up very close so when I use software like BrewR on my phone like I did above I use the 5 min addition and is pretty close. I just happen to be playing around with it earlier and decided to post it.

Thanks for the info PapaG. Its something thats good for others to see as well.

Is this a spin on that old Does She Have a Sister Ordinary Bitter.... or whatever that recipe was over at MBF?

Oh, and is your Fat Tire spin off over here anywhere?... nice beer.

Its not the BNB recipe no. Thats a good beer though...a nice low gravity Ordinary Bitter. This one is a spin off of Honkers Ale from Goose Island. Which if you can find on tap is really good. Im guilty of liking it even though they sold out a portion to InBev.

I dont think I ever posted the Fat Liar recipe here but I did just brew it a couple weeks ago for a friends kegerator. Came out nice although I wish I would have dry hopped it.

The Savinja is what is "just plain fuggles" except grown in Yugoslavia. Also known as Styrian Goldings.

The Celiea I've used and enjoyed. It is similar to Styrian Goldings, but with some extra Saazy spice/German hop vibe. Which is nice.

The Aurora (which I think was also called Bobek at some point) variety is some mix of Northern Brewer and Goldings I think. It is more Piney and woody then normal Styrians. It is still nice if you want a bit of pine. It has less of the fuggles earthiness.

MadBrewer wrote:Hmm from the looks of the Hop Union page Im not sure. There seems to be Styrian Goldings and Styrian Celeia.

Absolutely correct!

The Styrian Savinjski Golding is of the Fuggle ecotype.

There was a naming problem among Slovenian hops that was cleared up a couple of years ago with the new naming convention.

EDIT: In fact, if you look at the parentage of all the current Slovenian Hops, you can see some of the unknown contributors... Wild cards if you will, that could have been sazzer, fuggle, etc... It was those unknown donors that most likely caused both some variance as well as confusion prior to this most recent name clarification that is now in place.

The Styrian Celia was previously also called a Styrian Golding as well, but is neither a Golding nor a Fuggle...
However, as I mentioned, I find it to be like a better fuggle. It does, as Dave noted, have a Saaz (ier) perception and it may well be that the Slovenian Wild Hop that was part of it's lineage may well have been a Saazer variety.

Anyway, all very confusing other than to say that all of the Styrian hops that I have tried are good!

(Though I have not tried them all, particularly Atlas or Aurora)

I have never tried Atlas. I have used Bobek and Aurora. They have similar vibe. I have some Savinjski (regular kind) and Aurora in my freezer for use in future Belgians. Because those are great in Belgians.

I am very interested to taste this beer. One for the hops and Pale Ale Malt I tried out and two for the yeast. I havent heard much about Muntons Gold but I what I have heard are good things. I rehydrated 12 grams, oxygenated very slightly and pitched around 65*. A few hrs later that night I could see some krausen starting to form some bubbles on top of the beer. It got to work quickly. It never produced a huge krausen but by 2 days into fermentation I did see high krausen come and go. Today 4 days after pitching the yeast the krausen is gone and only a few bubbles are on top of the beer...much like it started. But I can see the yeast is still doing its thing. The beer itself is actually starting to clear and I bumped the temps up to 68* to fi ish off.

If this turns out to be an awesome yeast for English Ales I will be quite happy. Very much looking forward to tasting what the yeast did for the beer. I need a better dry yeast for English Ales. Dry yeasts are great, cant beat the viability, reliability and ease of use. Its nice to have another possible choice.

I like Muntons Gold yeast. It is a good yeast, flocs hard, gives you clear beer. It does have a nice English character when fermented warmer, but can be pretty clean when fermented cool.

That said I've not found a dry yeast that is anything like West Yorkshire or Ringwood. I wish there was one.

mashani wrote:
That said I've not found a dry yeast that is anything like West Yorkshire or Ringwood. I wish there was one.

Have you tried or seen the Mangrove Jack English yeast? They have one that is rummored to be a dry form of WWLP007 and the other is something called Burton Union which is said to be similar to Wyeast Thames Valley and WLP023 Burton Ale. I have tried the Mangrove Jack 007 Brittish Ale but not the Burton Union. I am intersted in trying that one for an Ordinary Bitter.

I'll need to try some of those. My normal purchasing places do not carry them. If I can get something like WLP023 in dry form, I'm all for that.