Colegate is an English hop used for bittering darker beers. No longer commercially grown for brewing but highly prized for decorative & ornamental purposes being hardy and able to grow in any type of soil to create a fast growing cover for arbours, trellis' & pergolas.
The Colegate variety was grown from the early 1800's until the 1950's in the clay soils of Weald of Kent (Tonbridge to Sussex) and Sussex and was thought to be the mother of Fuggle (since disproved). Colegate's have almost gone out of cultivation although the hop is thoroughly hardy and adapted for growth on damp heavy soils.
"The Colgate, raised from a wild hop by Mr D. Colegate of Chevening in 1805, is a small narrow hop, square in section, with thin pale petals and a coarse flavour. It was the last hop to ripen, not being ready to pick until October, for which reason it was expensive to grow and has been practically abandoned. Really ripe samples were, however, of quite good quality." H Lloyd Hind, Brewing Science and Practice, Vol 1, 1938
Colegate is an English hop no longer grown for brewing but highly prized for decorative & ornamental purposes being a vigorous grower and having the ability to do well on any soil type, creating a fast cover for arbours, trellis' & pergolas. It does need watering and feeding on a regular basis in hot weather to look it's best. The hops are long and narrow in form, and very late ripening. The bines are slender and the leaves deeply serrated.
English hop varieties by region in the 1950’s
East Kent (Canterbury, Faversham): Goldings
Mid Kent (Medway valley, Maidstone to Tonbridge): Fuggle's, Goldings
Weald of Kent (Tonbridge to Sussex): Fuggle's, Colegate
Sussex: Fuggle's, Colegate
Hampshire, Surrey: Fuggle's, Farnhams
Hereford and Worcester: Mathon, Cobb, Mayfield Grape, Fuggle's
20 LITERS | ABV 5.4 | IBU ~33 | SRM 3.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.014
STEP MASH 90 MIN @ 67°C | BOIL 120 MIN
If you cannot get Mild Malt substitute Vienna Malt.
Brown Stout was the original English name for Porter
* Add these ingredients separately to a jug or container half full of warm wort, mix thoroughly and return to the boil ingredients
• 2100g MILD MALT 4.0 SRM (43.5%)
• 470g AMBER MALT 22.0 SRM (9.7%)
• 470g FLAKED RICE 1.0 SRM (9.7%)
• 470g ROAST BARLEY 300 SRM (9.7%)
• 280g BROWN MALT 65 SRM (5.8%)
• 280g CRYSTAL MALT 60 SRM (5.8%)
• 660g TREACLE 100.0 SRM (13.7%) (INVERT #3)*
• 100g LACTOSE 0.0 SRM (2.1%)*
• 14g COLEGATE 5.75% AA @ 120 MINUTES
• 28g FUGGLE 4.5% AA @ 60 MINUTES
• 28g FUGGLE 4.5% AA @ 30 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE