So this shall be the conclusion of my Golden pride clone experiment. I think this one should be pretty darn close with the exception of having to substitute Ariana hops for the Challenger. Based on a conversation with LA Homebrew Chico I had an extremely long brew day. I really boiled it harder than I usually would to try and enhance the aroma. Chico is great. Always drops random knowledge in conversation that makes a difference in your beers. Dude has been brewing longer than me and does 3 times the brewing annually. So when he talks I’m listening. Anyhow, buy your stuff from his place if you’re reading this.
The other versions of this beer were both too much crystal. V1 was not authentic and didn’t taste like a Fuller’s type beer due to ingredients. V2 was much better put 1lb of crystal in 23 lbs of total malt is apparently too much. This version has the right color and aroma in the malt at .5 lbs of crystal in 23 and a long concentrating boil of about 3 hours. so I have high hopes it’ll land just right on the malt profile and have a nice hop profile. A little different due to the Ariana but I think it should mesh well in this beer.
7/16/2017
Brew day went great. Looking at 1.092 original gravity. Pitching yeast at 65F.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
6 gal |
60 min |
45.3 IBUs |
8.7 SRM |
1.095 |
1.032 |
8.3 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
English Barleywine |
17 D |
1.08 - 1.12 |
1.018 - 1.03 |
35 - 70 |
8 - 22 |
1.6 - 2.6 |
8 - 12 % |
Fermentables
Name |
Amount |
% |
Pale Malt, Best (Simpsons) |
22 lbs |
97.78 |
Crystal, Light (Simpsons) |
8 oz |
2.22 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Ariana |
2.5 oz |
30 min |
Aroma |
Pellet |
10.5 |
East Kent Goldings (EKG) |
2 oz |
30 min |
Aroma |
Pellet |
5 |
Northdown |
2 oz |
30 min |
Aroma |
Pellet |
8.5 |
Miscs
Name |
Amount |
Time |
Use |
Type |
Gypsum (Calcium Sulfate) |
14.00 g |
60 min |
Mash |
Water Agent |
Lactic Acid |
8.00 ml |
60 min |
Mash |
Water Agent |
Yeast
Name |
Lab |
Attenuation |
Temperature |
English Ale (WLP002) |
White Labs |
67% |
65°F - 68°F |
Mash
Step |
Temperature |
Time |
Mash In |
154°F |
75 min |
Notes
The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website. |