If you have access to some of the newer British hops, such as harlequin, it would be a nice substitute for cascade to make it a 100% British golden ale.
You got the saying wrong. The correct version is as follows: Give a man a beer, he will drink ten beers. Teach a man to beer, he wil drun he br frmdhis dbfkesnekfnskwojfbekwjfbebfj
I wouldn't be disappointed if we changed the channel name to the Apartment Dad. I appreciate your tenacity to continue with the challenges of fatherhood. You're doing great. Kudos(if they still say that) And I'm other news sounds like a great beer. Impressed with the hopping. I need to try this one.
Brewerkz - microwbrewey in Singapore - brews this as one of their signature beers. ekg, maris otter, and verdant type yeast, i believe. Easy drinking and delicious
Lol I was just in Singapore and tried this beer while I was there. Definitely a good one. I've been finding a lot of Golden Ales all around Asia. Becoming one of my favorites
I saw they have withdrawn it from the range recently. Agree, it doesn’t have much in common with the Fuller’s strain. I think it’s a yeast that’s been looking for a job for some time. I’m pretty sure it’s the same strain that used to be marketed as ‘Manchester’ long ago. To be honest, I struggled to find a significant point of difference between London and Windsor, and the genomic studies have shown they are very close (also Fermentis S-33 in the same cluster).
Have you had bad experiences with it? It's been great for me in the past. Sad to see they are removing it. It attenuated more than Windsor which is nice for some beer styles
@@TheApartmentBrewer i had a fairly bad experience with it in its first generation. Took like 6 weeks to drop clear. The second generation seemed to work better.
I see people have issues with Northern Brewer semi regularly in the homebrew forums. Bad customer service and expired ingredients. Everytime I see you thank them makes me wonder if it could be a bad experience for new brewers. I’m lucky to have a LHBS so I try to buy as much as I can straight from them and it’s usually the same price or cheaper than anywhere else.
Agree. They stopped including the AA on their hops for some reason. If you try to find out what the AA is on their site, it gives you the average range for the type.
So good to see this brew on here, one of my favourite spring/summer beers… Badger Ales Golden Champion with a touch of elderflower is pretty good… .. not sure if previously mentioned but you may get a better result from your beer engine if you remove the sparkler nozzle, this should keep more effervescence in the beer and aid head retention although it won’t be as foamy initially.
I wonder home much difference you noticed between the hand pull beer and the kegged beer in terms of bitterness. I would think that the beer would come off much more bitter from the keg but I've never done it.
I love what you do Steve, thanks a bunch!! What temp are you serving your beer at on the Beer Engine? Also, do you find your efficiency improves doing an overnight mash?? Cheers!!
It's surprising sometimes how much hop expression we can get witout dry hoping. Makes a much simpler process and also a very satisfying clear beer. Seems like a good one. Flavors are the same on the Keg version?
I love brewing an English golden ale in-fact I brewed one this week from a tankard brewing all grain kit they sent me. Yours sounds and looks absolutely beautiful. Cheers from over the pond 👍🍻
I usually just go straight to the cold crash temp as fast as possible, but I only cold crash in my unitanks with CO2 head pressure, otherwise you can get oxygen suckback. A more gradual cold crash timeline can be better if you have non-pressure-capable fermenters.
Great, I am thirsty Mon mid day haha great outcome indeed. Unfortunately ordering liquid yeasts here in AL is a bit difficult as the ambient temps already hit 90F. But dry options are always welcome. Cheers Steve, this looks very yummy and crushable.
I would say most beer in the UK served via hand pumps doesn’t come via a sparkler. I believe it is a regional thing and they are only used in a small part of the country.
That beer is a crazy looking beer off the engine. Looked so murky then started to clear. I bet it looks way cooler in person. Im sure the camera doesnt convey it as much as in person. I definitely want to try making something like this. I have found that I really like english yeasts and especially with Maris otter.
Thanks fir another gret vid! Live in north of England so thanks for brewing my local brew. You're so right about cask, its great you've discovered it and brewing for cask style. We had a local brew called Loweswater Gold a few years ago that was absolutely fantastic. Im finding that more hop forward beers are popping up on cask in pubs which is great. However, I was in West Yorkshire the other day and had a Rudgate Dark Mild. Had never had that style but after seeing your effort at it, gave it a try. Amazing. Gonna make that my next brew. Just ordered the darker grains! Cheers for all of your content. Long list of AB-inspired brews done ir stull to do! Out of interest, does anyone over there ever use pressure barrels? Ive gone from bottling only to using a small pb for ales. Creates a pretty good cask mouthfeel replica. Happy days
I'm glad you enjoy the content so much! It's awesome you were inspired to try a dark mild after watching my video, and I'm glad you decided to make one yourself! Cheers!
@@TheApartmentBrewer I chose this style because I thought it would showcase the fresh hops well. Im going to try your recipe with this falls hop harvest. 😊
I've really enjoyed using mine for the last several years. Its a bit more manual than most all-in-one systems nowadays but its worth it for me. I think it makes for an easy bridge to all grain, especially with the temp controller.
Such an underrated style…I’m a Brit living in Montreal and I’ve never seen it anywhere in North America. Totally agree on the hop combo…it’s a perfect marriage. Have you tried it without using the sparkler? Sometimes I find that still gives me a good head but without knocking out all the carbonation…
@@TheApartmentBrewer I meant on your engine. Generally sparklers are used in the north of England as the preference is for a mega creamy head and less carb. Southern pubs often serve without a sparkler on at all…it still gives you a decent head but just doesn’t knock out as much carbonation.
@@TheApartmentBrewer the nukatap stout spout and one of the high flow restrictors does a pretty fine job as well, it’s amazing how close it gets to a cask pour (with sparkler).
Looks great, I love this style. Simpson’s Light Crystal sounds like it would fit the bill, excellent malt, one of my favorites. I haven’t been digging Cascade lately but I’m tempted to try this out with a lighter dose of Centennial.
Crazy, I just brewed this last week and it’s cold crashing as I write this! I got the recipe from another RUclipsr, The Beer Junkies. Similar but with a little wheat malt added to the Maris Otter malt. I used an ounce of Amarillo hops in the whirlpool. I was looking for a tangerine aroma. Cheers!🍻
I have brewed this style twice over the past 2 years as part of a yearly brewday with Friends, most recently on Saturday! There is very little to hide behind🤣Went with Harlequin hops and a fruity yeast strain.
I was stationed at RAF Mildenhall. Me and My mates would drink a Bunch of Greene King (Bury St.Edmonds) Owld Speckl’d Un. Legendary Ale on Cask. But..... Wychwood Brewing was my all time Favorite breweries out of England. Hobgoblin, Fiddlers Elbow, Gloith, Wyches Brew! All excellent beers. Great, now I thirsty!! 🍺 🍻 Cheers to Great Beers!!
@TheApartmentBrewer It's Just my opinion But.... Of all the Brew casts I enjoy yours the most. So informational extremely well structured. I know exactly what i am going to get every time. All good things. What I am most impressed with is your enthusiasm it oozes out on all of your episodes. The Entertainment vale is top notch. I'm out doing work in the Hop yard with MY headphones on and a big Smile on my face. From my family to yours have a Blessed and wonderful day!
Thank you so much for the awesome, kind words! It means a ton to me that you are getting so much out of these vids and enjoy them so much. Made my day!
The Golden Ale wasn’t a British version of an APA, it was developed to compete with the European lagers that were beginning to dominate the market. *I could be wrong but I once had a reference for this.
I read an article some time ago in which the writer (Josh Weikert?) was claiming BGA was the model for APA. I’m pretty sure that is anachronistic. When I heard Steve say BGA was a Brit reply to APA (probably not quite what he said) it made more sense to me.
I'm pretty sure BGA is a fair bit older than APA, but the beer styles are very similar - and for the vast majority of my audience who are Americans not familiar with the style, that is easier to conceptualize.
In the ‘history’ paragraph of the BJCP guidelines for BGA, it says BGA was developed ‘to take on strongly-marketed lagers’. To my reading that’s not quite the same idea as creating a ‘take’ on the competition, it’s more like ‘taking on’ the competition by introducing a new style. The same source cites Hop Back’s ‘Summer Lightning’ as a popular opinion as to which was the first example to really catch on, in 1986. Summer Lightning is the name I’ve most frequently heard as the original BGA. I guess Sierra Nevada Pale Ale which I believe kicked off in 1980 is most often named as the original APA.
@@TheApartmentBrewerlol. I’m trying to agree with your statement in the intro of the video: “The British Golden Ale essentially is like an English take on the American Pale Ale” all 👍. I’ll quit now.
Interesting recipe and great timing! I have been thinking what to brew for the summer once my pils is done lagering next week and this would definitely be a nice brew for summer!
I saw your thumbnail at work today and was looking forward to watching this video, thank you, right up there with the usual top standard. I have a keg of golden ale in the keezer and poured myself a pint before sitting down. Mine was brewed having read an article that inspired me, plus I needed something light and easy in the keezer to go along the stouts, brown ale and the NEIPA. It was also a public holiday brew, so I used what I had available in my malts. The base malt was a mix of two different Maris Otter and Golden Promise (86%), but I added some wheat malt (3.3%), some Carapils (5%) and because I clicked on 5KG and not 500g when ordering, so any excuse to use it, biscuit malt (2%), kind of fits in with your potential improvements. 30 min boil, 2 additions of East Kent Goldings and a 5 minute of Cascade. I used US-05, no English strains that day. OG of 1.052, a FG of 1.005 giving me about 6%. It’s a firm favourite. In the keg and force carbed, I get good head retention, the beer is dry to taste with the FG, but now the weather is warming up over here, London UK, perfect. I will be very upset when this keg finishes, but already planning the next Golden Ale. I have bought a pin, 4.5 imp gallon cask, and this will be the beer style to try my hand at a cask conditioned and served beer. Thanks again for the great content.
Thanks Steve. Loving your dive into British beers. They’re not easy to find at local breweries so perhaps it’s time I brew one for myself. Thanks for the continued inspiration!!!🍻
Great timing Steve. That may well be my next beer. I was looking to try to emulate a much missed favourite of mine from many years ago - Youngs Special Bitter from Wandsworth in London. However, as the brewery closed years ago the essential yeast strain is no longer available and in many ways that characterised the beer. As you know, I'm from across the pond and born, bred and still living in East Kent! This prompt is all I need to use our local fine hops in a perfect beer for the summer. I will be using my stock of Golden Promise for the malt though. Excellent information and process as always.
One beer style I haven't brewed yet, I like brewing Ordinary Bitter lower in alcohol and very sessionable 3.5-3.8%. Golden Ale sounds good, I think Cascade would work well.
I would be interested to hear you comparing the beer engine pulled pint to one of the standard keg/tap. In principle the sparkler should be mellowing out the bitterness as well as creating a softer mouthfeel...
I'm going to brew this next. I've never left my mash set to temp overnight, I usually turn off my element and live with it dropping temp. I'll leave it on next time.
The best beer I do is a golden ale. It has some wheat,caramalt and a small amount of sour grapes malt which make it very refreshing. I hop it with citra and talus.
I didn't forget it, I never added it - the bicarb is from the default brewfather source water profile for RO water. RO water still has some trace minerals in it after filtration and this is where that miniscule amount of sodium and bicarb come from, and you keep bringing up. I do it this way because if I used a blank slate such as distilled for the water profile instead I get the feeling that people would be commenting and messaging me all the time about using distilled in the brewfather recipe vs RO in reality, then they get different numbers when they plug in the salt additions I used in the recipe and ask me why. So rather than do something different than I say, I'd rather be consistent between the video and the brewfather recipe and if people want to tailor it they can. In reality most people are using different source water and they will be changing the profile anyway. If people feel like this is a bad approach they haven't let me know.
hey steve over the past few years of watching your channel i noticed that you have chosen perle hops for some beers and i have been curious of trying someday but the reason why im hesitant to do so is because they mention "mint" is the flavor profile. do you ever get mint on the flavor and or aroma? im really not into the whole mint thing when it comes to beers. ive also seen martin from homebrew challenge use them so i was really hoping you could shed some light on this topic for me. thanks a million . ps. its a fest bier
OO-er missus, this has just given me the answer to a problem pottering round my brain! My current brew on tap is a version of my best bitter recipe using 100% Cascade for about 42 IBUs. My grist uses only Murphy & Rude English Pale malt and Biscuit malt, to give me 4.2%.
How is the Murphy and rude English pale? Thinking of picking some up next time I pass through cville, wondering how it stacks up compared to imported MO or Golden promise.
@andrewfarabow5880 I really like it, though I am convinced that it being far fresher than the stuff from the UK definitely helps. I have switched to using just their malts as much as possible, and the freshness of locally grown and malted grains makes a massive difference.
@@VelkyAl very nice, glad to hear it's good. I used their Vienna malt and enjoyed the results. Any of their specialty malts particularly noteworthy for you?
@andrewfarabow5880 I am very partial to their Vienna malt, recently did a Vienna lager with 100% that malt - possibly the best beer I have ever brewed. For specialty malts, the Biscuit is good, as is the Milk Chocolate (their pale chocolate). I don't use crystal malts very often so don't have an opinion on those yet.
I often listen to these videos while I’m out walking, so I don’t see the details of hops AA%, among other stuff. At first listen this sounded like a lot of hops. I set up the recipe in my calculator, using the EKG and Cascade I have on hand, and it worked out at 61 IBU, which is like old school hop war IPA levels in a 1.050 beer. I tried following a Craft Beer Channel for 5 Points Best Bitter, using similar quantities of Fuggles, and that was right over the top for most people. I didn’t mind it for me but it was completely out of style in my experience of BB. I’m probably going to brew something inspired by this recipe, but I think I’ll go 100% EKG and dial the IBUs to something that fits inside the BJCP guidelines for starters. I think a couple hundred grams of wheat malt for foam and similar weight of light crystal for sweetness, Nottingham yeast, 20-ish grams of AA6% EKG at each boil addition, and maybe 2 ounces EKG for a hopstand. And then future changes based on results. Thanks for the idea. I’ve got a lot of Tasmanian-grown EKG in the freezer so this seems a good recipe to work on. Maybe I’ll have something good worked out by the time the days warm up
Yeah, my AA% was much lower, this wasn't even close to 60 IBU. I think it was a little less than a 1.0 BU/GU ratio. That being said it would be quite delicious a lower levels as well I'm sure!
@@TheApartmentBrewer I’m just back from the brew supplies store. Proposed recipe for 19 litres in FV looks like this: OG 1.048 Predicted FG 1.012 ABV 4.7% IBU 41 SRM 4.8 BU:GU 0.86 Mash pH 5.4 Ca60 Mg10 Na21 Cl75 Sulphate 122 HCO3 19 Mash schedule: single infusion 60 minutes @ 66°C 91% Maris Otter (4.1kg) 4.5% wheat malt (200g) 4.5% light crystal 20°L (200g) (just noticed the style guide mentions several times ‘no caramel flavours’ so I might rethink this part!) 20g EKG (6%AA) @ each of 60min, 20min, 10min, 5min. Hopstand 20min @ 79°C: 56g EKG Yeast: either Mangrove Jacks M42 “New World Strong Ale” (reputedly identical to Nottingham), or Verdant IPA
Great video as ever. Love a British Golden/Blonde. Abbeydale Moonshine is my favourite, which is mostly US hops. Served on cask with a sparkler it is one of the great sessionable pints IMO. To an earlier comment, many British Goldens use US hops as a finishing hop. A touch of wheat and some light crystal in the grist are good for head retention and body too. 5.3% is a bit strong for what is a session beer in Britain though, 4-4.5% would be standard.
Nice video, mate, but your recipe is much closer to an IPA than a Golden Ale. For a British Golden, it's enough to get 35-40 IBU with a thinner malt body and a moderate hopping. No need for all that stuff in the hop stand. Still glad to hear it tastes nice!
IBU-wise I think I'm only over by a few IBU, but the extra whirlpool step is a bit of a modern move that I thought would be fun. Definitely would be great without as well!
@@TheApartmentBrewer Yes, you are right regarding the IBU. It's not widely over range. Still I find it very difficult to look at the amount of hops going into this beer, even without the whirlpool, and not think of it as rather an IPA than anything else.
Cascade in a british golden ale.... instead use some wonderful british hops for authenticity. and no a british golden ale is not "essentially a british take on the american pale ale" jeeez
Per the BJCP style guidelines for British Golden Ale: "More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles."
@@JamesW-sn5vu semantics...or maybe a case of UK vs American English. Either way - I did not mean copy, but these beer styles are very similar, however you determine the definition of that word. But when I'm describing British Golden Ale to an American viewer who has never tried this style before, that is how they would understand best.
I always appreciate your explanation of flavor characteristics of the beer. Helps with my own recipe formulation in a way many other brewtubers don’t. Keep up the great content!
Love this! Maris Otter is my absolute favorite malt and EKG my favorite hop. I made something similar a bunch of years back with Golden Promise because the local homebrew store was out of Maris Otter and it turned out amazing. I need to do this brew again with the original Maris Otter plan. Thanks for what you do. What a beautiful beer!
The extended mash times, and just a more laid back approach to everything is something that I’ve really come to embrace and it’s made me start brewing more again. I brewed a traditional style IPA a few weeks ago but had somewhere to be in the early afternoon, so I got my water to strike temp and mashed in, covered everything up and wound up doing a 4.5 to 5 hour mash while I was gone, ran the boil when I got home, and let the temp fall naturally over the course of about 18 hours with an air tight seal. Let everything flocculate a little longer than planned as I was shy a keg, and just got everything squared away yesterday, and honestly? It’s probably one of the best tasting beers I’ve ever made..
Killer video mate, you’ve made me take the plunge. Picking up my brew setup from a local brew supplier this weekend! Can’t wait to follow some of your recipes.
If you have access to some of the newer British hops, such as harlequin, it would be a nice substitute for cascade to make it a 100% British golden ale.
That would be awesome!
thanks a lot for add metric sistem data and temperature too!!!
Glad to help!
How do you feel about golden promise?
Definitely a good sub. A bit less sweet and substantial though
You got the saying wrong. The correct version is as follows:
Give a man a beer, he will drink ten beers.
Teach a man to beer, he wil drun he br frmdhis dbfkesnekfnskwojfbekwjfbebfj
lol
Hahaha that is fantastic
I wouldn't be disappointed if we changed the channel name to the Apartment Dad. I appreciate your tenacity to continue with the challenges of fatherhood. You're doing great. Kudos(if they still say that)
And I'm other news sounds like a great beer. Impressed with the hopping. I need to try this one.
I appreciate the support!! It's tougher to keep up with the hobby but it's also still very possible!
Brewerkz - microwbrewey in Singapore - brews this as one of their signature beers. ekg, maris otter, and verdant type yeast, i believe. Easy drinking and delicious
Excellent!
Lol I was just in Singapore and tried this beer while I was there. Definitely a good one. I've been finding a lot of Golden Ales all around Asia. Becoming one of my favorites
always excited to see a new vid drop from you - thanks for teaching so much and being so thorough!
My pleasure! I'm glad you enjoyed this one!
The Lallemond ESB yeast is actually very powdery and is a low floc yeast according to their website (wouldn’t recommend).
I saw they have withdrawn it from the range recently. Agree, it doesn’t have much in common with the Fuller’s strain. I think it’s a yeast that’s been looking for a job for some time. I’m pretty sure it’s the same strain that used to be marketed as ‘Manchester’ long ago.
To be honest, I struggled to find a significant point of difference between London and Windsor, and the genomic studies have shown they are very close (also Fermentis S-33 in the same cluster).
Have you had bad experiences with it? It's been great for me in the past. Sad to see they are removing it. It attenuated more than Windsor which is nice for some beer styles
@@TheApartmentBrewer i had a fairly bad experience with it in its first generation. Took like 6 weeks to drop clear. The second generation seemed to work better.
I see people have issues with Northern Brewer semi regularly in the homebrew forums. Bad customer service and expired ingredients. Everytime I see you thank them makes me wonder if it could be a bad experience for new brewers. I’m lucky to have a LHBS so I try to buy as much as I can straight from them and it’s usually the same price or cheaper than anywhere else.
Agree. They stopped including the AA on their hops for some reason. If you try to find out what the AA is on their site, it gives you the average range for the type.
I've been using northern brewer for years now and have had no real issues other than 1 order taking a bit longer than expected. 🤷♂️
For years never once had an issue, absolutely love them and the fast shipping.
😎👍🏻🍺🍺🍺
Where do you think your local store stocks their stuff from,like bottle caps for example? Huh??
I've had great experience with them too, but this all seems to have started in just the last couple months.
I’ve brewed one British golden ale and it was fantastic! Great style to brew and have on tap, cheers, Steve 🍻
Cheers Brian! Definitely a welcome addition for this time of year!
Skip the acid for some good old British tannins and astringency 🤣
Wish this video came out a month ago... Some lessons learned would have been nice lol
So good to see this brew on here, one of my favourite spring/summer beers… Badger Ales Golden Champion with a touch of elderflower is pretty good… .. not sure if previously mentioned but you may get a better result from your beer engine if you remove the sparkler nozzle, this should keep more effervescence in the beer and aid head retention although it won’t be as foamy initially.
I wonder home much difference you noticed between the hand pull beer and the kegged beer in terms of bitterness. I would think that the beer would come off much more bitter from the keg but I've never done it.
Definitely a difference although not a huge one
I love what you do Steve, thanks a bunch!! What temp are you serving your beer at on the Beer Engine? Also, do you find your efficiency improves doing an overnight mash?? Cheers!!
55 F (13 C) for serving. I haven't seen a legitimate efficiency bump, but I also leave the heat on the whole time instead of letting it fall
It's surprising sometimes how much hop expression we can get witout dry hoping. Makes a much simpler process and also a very satisfying clear beer. Seems like a good one. Flavors are the same on the Keg version?
True! The whirlpool method works great for other beer styles where clarity is important
I really enjoy your videos man! Nice work, very plaisant to watch, hello from France
I'm glad you enjoy them so much, cheers!
What do you think about Verdant for this beer?
That's probably a fantastic choice, can't believe I forgot about it!!
I love brewing an English golden ale in-fact I brewed one this week from a tankard brewing all grain kit they sent me. Yours sounds and looks absolutely beautiful. Cheers from over the pond 👍🍻
I have a basic question about cold crashing. Do you do it all at once, or do you do it gradually over a period of days? If the later, how many days?
I usually just go straight to the cold crash temp as fast as possible, but I only cold crash in my unitanks with CO2 head pressure, otherwise you can get oxygen suckback. A more gradual cold crash timeline can be better if you have non-pressure-capable fermenters.
Hugs from Brazil! Why don't you get back your Kveik series? Brew one of these with Stranda and with a 72-75°C mash, so it has a big, round, sweet end!
Any chance of an oatmeal stout... Hmmmm. Would love to see your take on one
Great, I am thirsty Mon mid day haha great outcome indeed. Unfortunately ordering liquid yeasts here in AL is a bit difficult as the ambient temps already hit 90F. But dry options are always welcome. Cheers Steve, this looks very yummy and crushable.
Cheers! I'm not doing my job if I don't make people want a midday beer haha - glad you enjoyed it!
Take the sparkler off the beer engine! Sure, it looks prettier during the pour, the sparkler is what knocks out the carbonation faster.
Nah, I love the visual aspect!
I would say most beer in the UK served via hand pumps doesn’t come via a sparkler. I believe it is a regional thing and they are only used in a small part of the country.
That beer is a crazy looking beer off the engine. Looked so murky then started to clear. I bet it looks way cooler in person. Im sure the camera doesnt convey it as much as in person. I definitely want to try making something like this. I have found that I really like english yeasts and especially with Maris otter.
It is an awesome thing to watch!!
Mmmmmm delicious!!!!!
😎👍🏻👍🏻🍺🍺🍺🍺
It was!
Great video! This is a style I haven't tried brewing....yet. Will have to add to my (already long) list. Cheers
Thanks fir another gret vid! Live in north of England so thanks for brewing my local brew. You're so right about cask, its great you've discovered it and brewing for cask style. We had a local brew called Loweswater Gold a few years ago that was absolutely fantastic. Im finding that more hop forward beers are popping up on cask in pubs which is great. However, I was in West Yorkshire the other day and had a Rudgate Dark Mild. Had never had that style but after seeing your effort at it, gave it a try. Amazing. Gonna make that my next brew. Just ordered the darker grains!
Cheers for all of your content. Long list of AB-inspired brews done ir stull to do!
Out of interest, does anyone over there ever use pressure barrels? Ive gone from bottling only to using a small pb for ales. Creates a pretty good cask mouthfeel replica.
Happy days
I'm glad you enjoy the content so much! It's awesome you were inspired to try a dark mild after watching my video, and I'm glad you decided to make one yourself! Cheers!
I Brewed Martin Keens recipe for British Golden Ale and used my homegrown Fuggle hops.
Turned out great!
Nice! Fuggles would be great here too but I used that hop pretty heavily in my English IPA
@@TheApartmentBrewer I chose this style because I thought it would showcase the fresh hops well.
Im going to try your recipe with this falls hop harvest. 😊
given your experience with the clawhammer system, would you recommend it to someone thinking of switching from extract to all grain?
I've really enjoyed using mine for the last several years. Its a bit more manual than most all-in-one systems nowadays but its worth it for me. I think it makes for an easy bridge to all grain, especially with the temp controller.
My style of preference, above any other beer British or otherwise. Hopback, Summer Lightning. I need say no more.
Such an underrated style…I’m a Brit living in Montreal and I’ve never seen it anywhere in North America. Totally agree on the hop combo…it’s a perfect marriage. Have you tried it without using the sparkler? Sometimes I find that still gives me a good head but without knocking out all the carbonation…
The other 4 gallons is on a regular keg/faucet, so if that counts as not using the sparkler, yes! Definitely a beer I've really enjoyed having on!
@@TheApartmentBrewer I meant on your engine. Generally sparklers are used in the north of England as the preference is for a mega creamy head and less carb. Southern pubs often serve without a sparkler on at all…it still gives you a decent head but just doesn’t knock out as much carbonation.
Right, I prefer the sparkler for the visual effects but I have yet to pull one without. I'm sure it would keep more carbonation in there
@@TheApartmentBrewer the nukatap stout spout and one of the high flow restrictors does a pretty fine job as well, it’s amazing how close it gets to a cask pour (with sparkler).
Looks great, I love this style. Simpson’s Light Crystal sounds like it would fit the bill, excellent malt, one of my favorites. I haven’t been digging Cascade lately but I’m tempted to try this out with a lighter dose of Centennial.
Agreed, great malt!
Crazy, I just brewed this last week and it’s cold crashing as I write this! I got the recipe from another RUclipsr, The Beer Junkies. Similar but with a little wheat malt added to the Maris Otter malt. I used an ounce of Amarillo hops in the whirlpool. I was looking for a tangerine aroma. Cheers!🍻
That's awesome!!
does it make a golden cider or perry?
I'm not sure if you're referring to blending the beer in for cider, that would be a Graf. Maybe it would work but not sure
I have brewed this style twice over the past 2 years as part of a yearly brewday with Friends, most recently on Saturday! There is very little to hide behind🤣Went with Harlequin hops and a fruity yeast strain.
That's awesome! Yeah it's definitely a style where you have to be on it. Gotta try harlequin!
Have you compared the hand pump to your kegged beer. I noted you mentioned head retention, where there any other differences?
Love east Kent goldings and use them a lot in my braggots and hopped meads.
Yessss
The now discontinued Wychwood Fiddlers elbow was a real favorite of mine. Happy you did this.
I was stationed at RAF Mildenhall. Me and My mates would drink a Bunch of Greene King (Bury St.Edmonds) Owld Speckl’d Un.
Legendary Ale on Cask.
But.....
Wychwood Brewing was my all time Favorite breweries out of England. Hobgoblin, Fiddlers Elbow, Gloith, Wyches Brew! All excellent beers.
Great, now I thirsty!! 🍺 🍻
Cheers to Great Beers!!
Glad you enjoyed this! What a great experience to have had those beers!
@TheApartmentBrewer It's Just my opinion But....
Of all the Brew casts I enjoy yours the most. So informational extremely well structured. I know exactly what i am going to get every time. All good things. What I am most impressed with is your enthusiasm it oozes out on all of your episodes. The Entertainment vale is top notch. I'm out doing work in the Hop yard with MY headphones on and a big Smile on my face. From my family to yours have a Blessed and wonderful day!
Thank you so much for the awesome, kind words! It means a ton to me that you are getting so much out of these vids and enjoy them so much. Made my day!
@TheApartmentBrewer excellent!!
Looking forward to the next one!!
Now Disassemble your tri-clamps and Continue!!
The Golden Ale wasn’t a British version of an APA, it was developed to compete with the European lagers that were beginning to dominate the market. *I could be wrong but I once had a reference for this.
I read an article some time ago in which the writer (Josh Weikert?) was claiming BGA was the model for APA. I’m pretty sure that is anachronistic. When I heard Steve say BGA was a Brit reply to APA (probably not quite what he said) it made more sense to me.
I'm pretty sure BGA is a fair bit older than APA, but the beer styles are very similar - and for the vast majority of my audience who are Americans not familiar with the style, that is easier to conceptualize.
In the ‘history’ paragraph of the BJCP guidelines for BGA, it says BGA was developed ‘to take on strongly-marketed lagers’. To my reading that’s not quite the same idea as creating a ‘take’ on the competition, it’s more like ‘taking on’ the competition by introducing a new style.
The same source cites Hop Back’s ‘Summer Lightning’ as a popular opinion as to which was the first example to really catch on, in 1986.
Summer Lightning is the name I’ve most frequently heard as the original BGA.
I guess Sierra Nevada Pale Ale which I believe kicked off in 1980 is most often named as the original APA.
I stand corrected!
@@TheApartmentBrewerlol. I’m trying to agree with your statement in the intro of the video: “The British Golden Ale essentially is like an English take on the American Pale Ale” all 👍. I’ll quit now.
thanks for the vid - just another beer to add to the brew list 😛
Glad you enjoyed it!
I did a great golden ale with 1469 and golden promise, I havent managed to replicate it yet (make sure you keep good notes!)
I figured that would work well. Thanks for confirming!
Interesting recipe and great timing! I have been thinking what to brew for the summer once my pils is done lagering next week and this would definitely be a nice brew for summer!
Super quick and easy beer to make, and it is very quenching!
I saw your thumbnail at work today and was looking forward to watching this video, thank you, right up there with the usual top standard. I have a keg of golden ale in the keezer and poured myself a pint before sitting down. Mine was brewed having read an article that inspired me, plus I needed something light and easy in the keezer to go along the stouts, brown ale and the NEIPA. It was also a public holiday brew, so I used what I had available in my malts. The base malt was a mix of two different Maris Otter and Golden Promise (86%), but I added some wheat malt (3.3%), some Carapils (5%) and because I clicked on 5KG and not 500g when ordering, so any excuse to use it, biscuit malt (2%), kind of fits in with your potential improvements. 30 min boil, 2 additions of East Kent Goldings and a 5 minute of Cascade. I used US-05, no English strains that day. OG of 1.052, a FG of 1.005 giving me about 6%. It’s a firm favourite. In the keg and force carbed, I get good head retention, the beer is dry to taste with the FG, but now the weather is warming up over here, London UK, perfect. I will be very upset when this keg finishes, but already planning the next Golden Ale. I have bought a pin, 4.5 imp gallon cask, and this will be the beer style to try my hand at a cask conditioned and served beer. Thanks again for the great content.
That's awesome you had one ready for the video!! Sounds like a delicious beer!
Another great video! That looks so damn delicious!
Thank you for the support!!
Thanks Steve. Loving your dive into British beers. They’re not easy to find at local breweries so perhaps it’s time I brew one for myself.
Thanks for the continued inspiration!!!🍻
It's such a great niche of beer!
Great timing Steve. That may well be my next beer. I was looking to try to emulate a much missed favourite of mine from many years ago - Youngs Special Bitter from Wandsworth in London. However, as the brewery closed years ago the essential yeast strain is no longer available and in many ways that characterised the beer. As you know, I'm from across the pond and born, bred and still living in East Kent! This prompt is all I need to use our local fine hops in a perfect beer for the summer. I will be using my stock of Golden Promise for the malt though. Excellent information and process as always.
Young's yeast is Wyeast 1768 or WLP033. They are rarely released, but worth it.
@@britishpint thanks for the info!
@@ianlaker9161 You're welcome!
So now I know what I'm going to try to do for my next bitter!
One beer style I haven't brewed yet, I like brewing Ordinary Bitter lower in alcohol and very sessionable 3.5-3.8%. Golden Ale sounds good, I think Cascade would work well.
That's also one I haven't tried making yet that could be really nice!
I would be interested to hear you comparing the beer engine pulled pint to one of the standard keg/tap. In principle the sparkler should be mellowing out the bitterness as well as creating a softer mouthfeel...
I should do that! I think it reduces the bitterness but the hop aromatics seemed to open up for me
Sounds tasty, going to put it on my list. Bottled your tripel back in February, do you have a recommendation date for when to try it?
I'd give it a month, if you like it go ahead and drink, if not wait a few weeks more. Shouldn't take more than 2 months to condition
I'm going to brew this next. I've never left my mash set to temp overnight, I usually turn off my element and live with it dropping temp. I'll leave it on next time.
Best of luck!
The best beer I do is a golden ale. It has some wheat,caramalt and a small amount of sour grapes malt which make it very refreshing. I hop it with citra and talus.
Very cool!
How did you get the bicarbonate? You forget to mention the baking soda addition .... again
I didn't forget it, I never added it - the bicarb is from the default brewfather source water profile for RO water. RO water still has some trace minerals in it after filtration and this is where that miniscule amount of sodium and bicarb come from, and you keep bringing up.
I do it this way because if I used a blank slate such as distilled for the water profile instead I get the feeling that people would be commenting and messaging me all the time about using distilled in the brewfather recipe vs RO in reality, then they get different numbers when they plug in the salt additions I used in the recipe and ask me why. So rather than do something different than I say, I'd rather be consistent between the video and the brewfather recipe and if people want to tailor it they can. In reality most people are using different source water and they will be changing the profile anyway. If people feel like this is a bad approach they haven't let me know.
hey steve over the past few years of watching your channel i noticed that you have chosen perle hops for some beers and i have been curious of trying someday but the reason why im hesitant to do so is because they mention "mint" is the flavor profile. do you ever get mint on the flavor and or aroma? im really not into the whole mint thing when it comes to beers. ive also seen martin from homebrew challenge use them so i was really hoping you could shed some light on this topic for me. thanks a million . ps. its a fest bier
I've only ever gotten mint from it when used in the late boil. Makes a decent bittering hop though, and won't carry the mint all the way through.
OO-er missus, this has just given me the answer to a problem pottering round my brain! My current brew on tap is a version of my best bitter recipe using 100% Cascade for about 42 IBUs. My grist uses only Murphy & Rude English Pale malt and Biscuit malt, to give me 4.2%.
How is the Murphy and rude English pale? Thinking of picking some up next time I pass through cville, wondering how it stacks up compared to imported MO or Golden promise.
@andrewfarabow5880 I really like it, though I am convinced that it being far fresher than the stuff from the UK definitely helps. I have switched to using just their malts as much as possible, and the freshness of locally grown and malted grains makes a massive difference.
@@VelkyAl very nice, glad to hear it's good. I used their Vienna malt and enjoyed the results. Any of their specialty malts particularly noteworthy for you?
@andrewfarabow5880 I am very partial to their Vienna malt, recently did a Vienna lager with 100% that malt - possibly the best beer I have ever brewed. For specialty malts, the Biscuit is good, as is the Milk Chocolate (their pale chocolate). I don't use crystal malts very often so don't have an opinion on those yet.
Sounds excellent!
What is your consideration, or not for a mash out when using the overnight mash?
I don't think there's really a reason to do it. I usually don't when I overnight mash. All the enzymatic activity is finished in an hour anyway
I often listen to these videos while I’m out walking, so I don’t see the details of hops AA%, among other stuff.
At first listen this sounded like a lot of hops.
I set up the recipe in my calculator, using the EKG and Cascade I have on hand, and it worked out at 61 IBU, which is like old school hop war IPA levels in a 1.050 beer.
I tried following a Craft Beer Channel for 5 Points Best Bitter, using similar quantities of Fuggles, and that was right over the top for most people. I didn’t mind it for me but it was completely out of style in my experience of BB.
I’m probably going to brew something inspired by this recipe, but I think I’ll go 100% EKG and dial the IBUs to something that fits inside the BJCP guidelines for starters.
I think a couple hundred grams of wheat malt for foam and similar weight of light crystal for sweetness, Nottingham yeast, 20-ish grams of AA6% EKG at each boil addition, and maybe 2 ounces EKG for a hopstand.
And then future changes based on results.
Thanks for the idea. I’ve got a lot of Tasmanian-grown EKG in the freezer so this seems a good recipe to work on. Maybe I’ll have something good worked out by the time the days warm up
Yeah, my AA% was much lower, this wasn't even close to 60 IBU. I think it was a little less than a 1.0 BU/GU ratio. That being said it would be quite delicious a lower levels as well I'm sure!
@@TheApartmentBrewer I’m just back from the brew supplies store.
Proposed recipe for 19 litres in FV looks like this:
OG 1.048
Predicted FG 1.012
ABV 4.7%
IBU 41
SRM 4.8
BU:GU 0.86
Mash pH 5.4
Ca60 Mg10 Na21 Cl75 Sulphate 122 HCO3 19
Mash schedule: single infusion 60 minutes @ 66°C
91% Maris Otter (4.1kg)
4.5% wheat malt (200g)
4.5% light crystal 20°L (200g) (just noticed the style guide mentions several times ‘no caramel flavours’ so I might rethink this part!)
20g EKG (6%AA) @ each of 60min, 20min, 10min, 5min.
Hopstand 20min @ 79°C: 56g EKG
Yeast: either Mangrove Jacks M42 “New World Strong Ale” (reputedly identical to Nottingham), or Verdant IPA
Great video as ever. Love a British Golden/Blonde. Abbeydale Moonshine is my favourite, which is mostly US hops. Served on cask with a sparkler it is one of the great sessionable pints IMO.
To an earlier comment, many British Goldens use US hops as a finishing hop.
A touch of wheat and some light crystal in the grist are good for head retention and body too.
5.3% is a bit strong for what is a session beer in Britain though, 4-4.5% would be standard.
How much priming sugar you use per mini keg?
About 14g for the one gallon mini keg
Nice video, mate, but your recipe is much closer to an IPA than a Golden Ale. For a British Golden, it's enough to get 35-40 IBU with a thinner malt body and a moderate hopping. No need for all that stuff in the hop stand.
Still glad to hear it tastes nice!
IBU-wise I think I'm only over by a few IBU, but the extra whirlpool step is a bit of a modern move that I thought would be fun. Definitely would be great without as well!
@@TheApartmentBrewer Yes, you are right regarding the IBU. It's not widely over range. Still I find it very difficult to look at the amount of hops going into this beer, even without the whirlpool, and not think of it as rather an IPA than anything else.
Cascade in a british golden ale.... instead use some wonderful british hops for authenticity. and no a british golden ale is not "essentially a british take on the american pale ale" jeeez
Per the BJCP style guidelines for British Golden Ale: "More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles."
That is different to what you suggest.. a take on something is a copy with a twist, not something similar.
@@JamesW-sn5vu semantics...or maybe a case of UK vs American English. Either way - I did not mean copy, but these beer styles are very similar, however you determine the definition of that word. But when I'm describing British Golden Ale to an American viewer who has never tried this style before, that is how they would understand best.
Steve's recipes does use 4 charges of EKG. Besides English breweries have gone big time U.S. hops.
I like how you explain things.
I always appreciate your explanation of flavor characteristics of the beer. Helps with my own recipe formulation in a way many other brewtubers don’t. Keep up the great content!
I'm glad I can help out in that way!
Love this! Maris Otter is my absolute favorite malt and EKG my favorite hop. I made something similar a bunch of years back with Golden Promise because the local homebrew store was out of Maris Otter and it turned out amazing. I need to do this brew again with the original Maris Otter plan. Thanks for what you do. What a beautiful beer!
And they're a great combo! GP is a good sub but MO is a bit more substantial. Glad you enjoyed the video!
The extended mash times, and just a more laid back approach to everything is something that I’ve really come to embrace and it’s made me start brewing more again. I brewed a traditional style IPA a few weeks ago but had somewhere to be in the early afternoon, so I got my water to strike temp and mashed in, covered everything up and wound up doing a 4.5 to 5 hour mash while I was gone, ran the boil when I got home, and let the temp fall naturally over the course of about 18 hours with an air tight seal. Let everything flocculate a little longer than planned as I was shy a keg, and just got everything squared away yesterday, and honestly? It’s probably one of the best tasting beers I’ve ever made..
That's awesome to hear! It really is a game changer when you can step back and relax a little bit!
I add a touch of caramalt, use S-04 and for hops go with simcoe and saaz. It's a big favourite in this house.
Nice! Sounds great!
Brilliant video as ever, so nice to see you so enthusiastic about a British ale :) Keep up your great work and best regards from England.
It's a beer niche that deserves more recognition! Cheers!
Killer video mate, you’ve made me take the plunge. Picking up my brew setup from a local brew supplier this weekend! Can’t wait to follow some of your recipes.
Outstanding!! Welcome to the hobby, I really hope you enjoy it!
@@TheApartmentBrewer cheers mate