Mother of Cascade, Willamette, Styrian Golding, Centennial, Citra, Nelson Sauvin and Huell Melon, this quintisential English hop is used in most English Pale Ales, IPA's, Porters & Stouts.
SPICY / WOODY / FRUITY
Fuggle is an aroma hop with a 3.5%-5.5% alpha acid rating. During its peak 100 years ago it was used both for bittering as well as aroma in beer. As higher alpha varieties came along it became less economical to use Fuggle for bittering and it was used late in the boil and for dry hopping. It carries a high carophyllene oil as well as farnesene oil content. This combination brings a herbal, spicy and woody type of aroma to the finished brew.
Fuggle is often used in combination with Golding for traditional English ales.
Fuggle is also in the ancestry of some of the world's most popular hops, Cascade, Willamette, Styrian Golding, Centennial, Citra, Nelson Sauvin and Huell Melon and continues to be used in breeding new hop varieties.
HERITAGE HOP FIRST INTRODUCED IN KENT UK 1871 & GROWN IN NZ FROM 1890's.
Fuggle Hops were the cornerstone for English brewing during the late 1800's and early 1900's. Richard Fuggle's uncle George Stace Moore selected this green bine variety growing in his garden, in the Kent region of Horsmonden around 1861, and Richard introduced it into commerce in 1871 under his own name. Recent genetic research has determined that Fuggle is descended from Golding, either daughter or Grand-daughter.
Fuggle is used in many styles of English ales and is sought after for the noble qualities it brings to the brew. It has medium sized compact cones that are ready for harvesting mid season.
20 LITERS | ABV 4.7 | IBU ~35 | SRM 8.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG1.015
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES:
WELLS (ALONG WITH YOUNGS, COURAGE & Mc EWANS BRANDS) WAS BOUGHT BY MARSTON IN MAY 2017 AND THIS RECIPE WAS CHANGED ADDING BLACK MALT TO INCREASE BITTERNESS AND CHAR WHILE USING LESS HOPS. THEY ALSO RELEASED A GOLDEN BOMBADIER ALSO WITH BLACK MALT??!!
MASH:
• 3850g PALE ALE MALT 3 SRM
• 84g CRISP EXTRA LIGHT CRYSTAL MALT 56 SRM
• 28g CRISP LIGHT CRYSTAL MALT 86.3 SRM
• 7g CRISP CHOCOLATE MALT 530 SRM
BOIL:
• 40g FUGGLE 5%AA @ 60 MINUTES
• 28g FUGGLE 5%AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MIN @ 90°C:
• 28g FUGGLE 5%AA @ 1 MINUTE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
• 2ND CHOICE: WLP 006 BEDFORD ALE (Charles Wells)
20 LITERS | ABV 5.0 | IBU 22 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH 90 MIN @ 66 | BOIL 60 MIN
NOTES:
MASH:
• 3550g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
BOIL:
• 448g GOLDEN SYRUP 0 SRM @ START OF BOIL
• 10g FUGGLE 6.1% AA @ 60 MINUTES
• 10g FUGGLE 6.1% AA @ 30 MINUTES
• 10g FUGGLE 6.1% AA @ 15 MINUTES
WHIRLPOOL/STEEP:
• 14g GOLDING 4.2% AA @ 0 MINUTES STEEP FOR 20 MINUTES
DRY HOP:
• (OPTIONAL) DRY HOP WITH 14g GOLDING FOR 3 DAYS AFTER FERMENTATION HAS FINISHED
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O07 DRY ENGLISH YEAST
20 LITERS | ABV 4.2 | IBU 28 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.0011
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
LAST BREWED IN 2006 TO CELEBRATE THE 250TH ANNIVERSARY OF YOUNG'S FAMOUS DIRTY DICKS PUB IN BISHOPSGATE, LONDON
• 3225g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
• 18g FUGGLE NZ 6.1% AA @ 60 MINUTES
• 16g GOLDING NZ 4.2% AA @ 60 MINUTES
• 14g FUGGLE NZ 6.1% AA @ 15 MINUTES
• 14g GOLDING NZ 4.2% AA @ 10 MINUTES
• 14g GOLDING NZ 4.2% AA @ 1 MINUTE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH YEAST
20 LITERS | ABV 4.6% | IBU 30 | SRM 8.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH 66⁰ C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES: A STRONGER VERSION OF HOOKEY
• 3400g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 14g GLADFIELD ROAST BARLEY 736 SRM
• 21g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g NZ FUGGLE 6.1% AA @ 15 MINUTES
• 28g NZ GOLDING 4.2% AA @ 5 MINUTES
STEEP ALL HOPS FOR 20 MINUTES AFTER FLAME OUT
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: LALLEMAND NOTTINGHAM
• 2ND CHOICE: WLP 007 DRY ENGLISH
20 LITERS | ABV 7.4% | IBU ~42 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.083 | FG 1.028
MASH 90 MIN @ 67⁰ C | BOIL 90 MIN
NOTES:
• 5590g GLADFIELD ALE MALT 3 SRM
• 580g FLAKED MAIZE 2 SRM
BOIL:
• 545g GOLDEN SYRUP @ 90 MINUTES
• 220g TREACLE @ 90 MINUTES
• 52g FUGGLE 4.5% AA @ 90 MINUTES
• 28g FUGGLE 4.5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 30 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 002
ENGLISH ALE
20 LITERS | ABV 5.4 | IBU 30 | SRM 26 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.017
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
• 4000g GALDFIELD ALE MALT (3 SRM)
• 450g GLADFIELD MEDIUM CRYSTAL MALT (56 SRM)
• 283g GLADFIELD BROWN MALT (90 SRM)
• 283g GLADFIELD CHOCOLATE MALT (456 SRM)
• 58g FUGGLE 4.5%AA @ 60 MINUTES
• 12g FUGGLE 4.5%AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE
20 LITERS | ABV 5.4 | IBU ~28 | SRM ~39 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN
• 3600g GLADFIELD ALE MALT 3.0 SRM
• 448g GLADFIELD DARK CHOCOLATE MALT 660 SRM
• 448g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 224g GLADFIELD BIG O OAT MALT 2.2 SRM
• 46g FUGGLE NZ 6.1% AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O07 DRY ENGLISH YEAST
20 LITERS | ABV 4.0 | IBU ~28 | SRM 9.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN
NOTES:
• 3200g GLADFIELD ALE MALT 3.0 SRM
• 350g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
BOIL:
• 28g FUGGLE NZ 6.1% AA @ 60 MINS
• 28g GOLDING NZ 4.2% AA @ 15 MINS
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH YEAST
20 LITERS | ABV 5.5 | IBU ~42 | SRM 4.4| MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
"SUPERB EXAMPLE OF A GENUINE 19TH CENTURY INDIA PALE ALE USING A SINGLE HOP, FUGGLE" - Roger Protz, Real Ale Almanac, 5th Edition
MASH:
• 4210g GLADFIELD ALE MALT 2.8 SRM [90%]
• 374g GLADFIELD WHEAT MALT 101.5 SRM [8%]
• 94g LIGHT CRYSTAL 27.4 SRM [2%]
BOIL:
• 50g FUGGLES 4.5% AA @ 60 MINUTES
• 28g FUGGLES 4.5% AA @ 30 MINUTES
STEEP/WHIRLPOOL HOPS FOR 20 MINUTES - START @ 98⁰C:
• 14g FUGGLES 4.5%
DRY HOP:
• 28g FUGGLES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 5.0 | IBU ~32 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN
NOTES:
* MIX GOLDEN SYRUP WITH HOT WORT UNTIL DISSOLVED AND RETURN TO WORT BEFORE BOIL
• 1900g GLADFIELD ALE MALT 2.5 SRM [44.7%]
• 1850g GLADFIELD VIENNA MALT 4.2 SRM [43.5%]
• 112g GLADFIELD MALTED MAIZE 2 SRM [2.6%]
• 112g GLADFIELD TOFFEE (CARA) MALT 2 SRM [2.6%]
• 56g GLADFIELD SOUR GRAPES ACID MALT 3 SRM [1.3%]
• 224g GOLDEN SYRUP (INVERT SUGAR) 0 SRM [5.3%] *
• 18g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 10 MINUTES
• 28g FUGGLE 4.5% AA @ 10 MINUTES
STEEP / WHIRLPOOL FOR 30 MINUTES @ 98⁰C
• 28g GOLDING 5% AA
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
20 LITERS | ABV 4.6% | IBU 32 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 L | BOIL 60 MIN
NOTES:
THIS IS A RECIPE FOR THE 4.6% ABV CASK VERSION SERVED IN YOUNG'S UK PUBS
MASH:
• 3640g GLADFIELD ALE MALT 3 SRM (91.5%)
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM (5.6%)
• 112g GLADFIELD WHEAT MALT 2 SRM (2.8%)
BOIL:
• 28g FUGGLE 4.5% AA @ 60 MINUTES
• 36g GOLDING 5% AA @ 10 MINUTES
STEEP ALL HOPS FOR 20 MINUTES:
• 28g GOLDING 5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g GOLDING
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007
ENGLISH DRY ALE
Alpha Acid Composition 3.5%-5.5%
Beta Acid Composition 2%-3.1%
Co-Humulone Composition 23%-33%
Lupulin Color Yellow
Cone Size Medium
Cone Density Compact
Maturity: Mid Season
Yield: Low to Moderate
Growth Rate: Moderate
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good maintains 70%-80% alpha acid
Ease of Harvest: Good
Total Oil Composition 0.7-1.4 mls/100 grams
Myrcene Oil Composition 24%-28%
Humulene Oil Composition 35%-40%
Caryophyllene Oil Composition 11%-13%
Farnesene Oil Composition 5%-7%
