HERITAGE RELEASE

KENT GOLDING HOP PLANTS

The quintessential English hop used in English Ales, Porters & Stouts
CITRUS / SPICE / HONEY / MARMALADE / LAVENDER
• PRICE: $35.00 PER PLANT (+ GST + TRACKED POSTAGE) •
• FOR SALE IN NZ ONLY •

KENT GOLDING

COUNTRY OF ORIGIN: UK
ALPHA 4 – 6%
CITRUS / SPICE / HONEY / MARMALADE / LAVENDER
HERITAGE HOP FIRST INTRODUCED IN KENT UK 1790 & GROWN IN NZ FROM 1842

FLAVOUR:

U.K. Golding is a classic English aroma hop. The aroma from Golding is mellow and sweet honey scented. It is an engaging bouquet that has stood the test of modern brewing time. Brewers continue to use Golding (any of the cultivars) in the kettle or for dry hopping for many styles of beers, mostly English and Belgian style ales. Depending on where it is grown and when it is used in the boil it can exhibit honey, spice, citrus, earthy flavours & lavender

REVIEW & RECIPE:

https://brulosophy.com/2020/11/19/the-hop-chronicles-east-kent-golding-2018/

HISTORY: 

Golding is the name of a group of traditional English aroma varieties which have been cultivated since 1790 in communities around Canterbury, England including Kent, East Kent, Petham, Rothersham, Canterbury. Early Bird, Eastwell and Cobbs are all similar varieties and growers place their own name and/or area on the product as in Redsell's Eastwell Golding. Golding grown in East Kent has been celebrated as one of the premium terroir areas and great pride continues in maintaining this distinction. Due to the diligence of Tony Redsell, East Kent Golding now has “Protected Designation of Origin” status.

USE FOR: 

• UK PALE ALE
• UK IPA
• PORTER
• STOUT
• BELGIAN ALE

GROWTH/YIELD: 

Golding is a good performer as far as yield and is grown in Kent, Surrey, Worchestershire in the UK and Belgium, USA, Australia & NZ. Golding produces large loose cones that can fall apart during harvest if the cones have been allowed to stay on the vine too long so pick at 22% dry matter. The qualities of this well traveled hop will continue to be used in the brewing world for many years to come as it defines a classic English Ale.  

• PRICE: $35.00 PER PLANT (+ GST + TRACKED POSTAGE) •
• FOR SALE IN NZ ONLY •

RECIPES

GOLDEN ALE - ALL GRAIN

SUMMER LIGHTNING

20 LITERS | ABV 5.0 | IBU 30 | SRM 5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.007
MASH 90 MIN @ 66/68C
SPARGE 4 LITERS
BOIL 60 MIN 

01.

MALT

• 3650g PALE ALE MALT (3 SRM)
• 224g LIGHT CRYSTAL MALT (32 SRM)
• 113g MUNICH MALT (7.9 SRM)

02.

HOPS

• 36g CHALLENGER 7.28%AA @ 60 MINUTES
• 28g GOLDING NZ @ 4.2%AA @ 10 MINUTES 
• 28g GOLDING NZ @ 4.2%AA @ FLAME OUT - STEEP 20 MINUTES

(OPTIONAL)
DRY HOP 3 DAYS AFTER FERMENTATION HAS FINISHED 
• 28g GOLDING NZ 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

UK PALE ALE - ALL GRAIN

YOUNG'S LONDON ORIGINAL

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 @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
THIS RECIPE IS BASED ON THE 4.6% ABV BOTTLED VERSION ORIGINALLY CALLED YOUNG'S BITTER. THE CASK VERSION SERVED IN PUBS IS 3.7% ABV.

01.

MALT

• 3750g GLADFIELD ALE MALT 3 SRM (94.4%)
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM (5.6%)

02.

HOPS

• 25g FUGGLE NZ 6.1% AA @ 60 MINUTES
• 25g GOLDING NZ 5% AA @ 60 MINUTES
• 20g GOLDING NZ 5% AA @ 10 MINUTES
STEEP ALL HOPS FOR 20 MINUTES AFTER FLAME OUT

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 
WHITBREAD DRY ALE

UK ORDINARY BITTER - ALL GRAIN

HOOK NORTON HOOKY

20 LITERS | ABV 3.5% | IBU 28 | SRM 7.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.034 | FG 1.007
MASH 66⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 2650g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 14g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

• 16g 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

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: LALLEMAND NOTTINGHAM
• 2ND CHOICE: WLP 007 DRY ENGLISH

UK BEST BITTER - ALL GRAIN

HOOK NORTON OLD HOOKY

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

01.

MALT

• 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

02.

HOPS

• 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

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: LALLEMAND NOTTINGHAM
• 2ND CHOICE: WLP 007 DRY ENGLISH

UK EXTRA SPECIAL BITTER ALE - ALL GRAIN

EYREWELL PROTOTYPE ESB

20 LITERS | ABV 5.5 | IBU ~35 | SRM 7.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.013  
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

• 4400g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 112g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 56g GLADFIELD DARK CRYSTAL MALT 96.4 SRM

02.

HOPS

BOIL:
28g GOLDING 4.2% AA @ 60 MINUTES
28g GOLDING 4.2% AA @ 30 MINUTES 
42g GOLDING 4.2% AA @ 10 MINUTES 
STEEP/WHIRLPOOL 20 MIN:
42g GOLDING 4.2% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

ENGLISH IPA - ALL GRAIN

FULLERS BENGAL LANCER

20 LITERS | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67°C
SPARGE 4 LITERS
BOIL 60 MIN 

NOTES: MODERN STYLE ENGLISH IPA

01.

MALT

• 4300g GLADFIELD PALE ALE MALT (3.0L)
• 113g GLADFIELD MEDIUM CRYSTAL MALT (56.3L)

02.

HOPS

• 65g GOLDING 5%AA @ 60 MINUTES
• 28g FUGGLE 4.2%AA @ 1 MINUTE / STEEP 20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP O07 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)

UK IPA - ALL GRAIN

BREW DOG: IPA IS DEAD - GOLDING

20 LITERS | ABV 7.2% | IBU ~70 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.017
MASH 90 MIN @ 66⁰ C | SPARGE- 3 L | BOIL 60 MIN 

NOTES:
This is East Kent Goldings reinvented and re-imagined and shows just what can be done with English hops if you use enough of them. In this amped up Goldings
reincarnation expect to be slammed with floral lavender, a fruity riot of blackberries and spiced pears,
bubblegum, plums and the illusion of thyme.

01.

MALT

• 5380g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 334g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 334g GLADFIELD MUNICH MALT 7.9 SRM
• 65g GLADFIELD DARK CRYSTAL 96.4 SRM

02.

HOPS

BOIL:
• 104g GOLDING NZ 4.2% AA @ 60 MINUTES
• 72g GOLDING NZ 4.2% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINS:
• 104g GOLDING NZ 4.2% AA @ 90⁰ C 
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 125g GOLDING NZ

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001
CALIFORNIAN ALE

UK PORTER ALE - ALL GRAIN

WHITBREAD PORTER 1911

20 LITERS | ABV 5.0 | IBU ~50 | SRM 18 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 120 MIN 

NOTES:



01.

MALT

MASH:
• 3335g GLADFIELD ALE MALT (3.0 SRM)
• 1112g GLADFIELD BROWN MALT (90.4 SRM) 

02.

HOPS

BOIL:
• 80g GOLDING 4.2%AA @ 120 MINUTES
• 28g GOLDING 4.2%AA @ 30 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

IRISH STOUT - ALL GRAIN

GUINESS DRAUGHT

20 LITERS | ABV 4.2 | IBU 40 | SRM 38 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.013
MASH 90 MIN @ 66⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 2350g GLADFIELD ALE MALT (3.0 SRM)
• 1200g FLAKED BARLEY (1.7 SRM)
• 450g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

• 70g GOLDING 5%AA @ 60 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE

UK BEST BITTER - ALL GRAIN

ST. PETER'S BEST BITTER

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:

01.

MALT

• 3200g GLADFIELD ALE MALT 3.0 SRM
• 350g GLADFIELD DARK CRYSTAL MALT 96.4 SRM

02.

HOPS

BOIL:
• 28g FUGGLE NZ 6.1% AA @ 60 MINS
• 28g GOLDING NZ 4.2% AA @ 15 MINS

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH YEAST

UK PALE ALE - ALL GRAIN

ADNAMS BROADSIDE

20 LITERS | ABV 6.3 | IBU ~40 | SRM 13.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.63 | FG 1.016
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES: 
SUBSTITUTE GOLDING OR FUGGLE FOR FIRST GOLD.

01.

MALT

MASH:
• 4750g GLADFIELD ALE MALT 3 SRM (84.6%)
• 224g GLADFIELD LIGHT CRYSTAL MALT 56.3 SRM (6.3%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (4.2%)
• 28g GLADFIELD DARK CHOCOLATE MALT 456 SRM (0.5%)

02.

HOPS

BOIL:
224g GOLDEN SYRUP 0 SRM (4.2%) @ 60 MINUTES
• 28g FIRST GOLD 7.5% AA @ 60 MINUTES
• 14g FUGGLE NZ 6.1% AA @ 15 MINUTES
• 14g GOLDING NZ 4.2% AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS:
14g GOLDING NZ 4.2% AA
14g FIRST GOLD 7.5% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

ENGLISH IPA - ALL GRAIN

FULLERS DRAUGHT IPA

20 LITERS | ABV 5.2 | IBU ~36 | SRM 7.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: AVAILABLE ON DRAUGHT IN UK 2017-2018

01.

MALT

• 4400g GLADFIELD PALE ALE MALT (3.0 SRM)
• 448g GLADFIELD MUNICH MALT (7.9 SRM)
• 224g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)

02.

HOPS

BOIL:
• 56g NZ GOLDING 5%AA @ 60 MINUTES
• 28g NZ GOLDING 5%AA @ 15 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g NZ FUGGLE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

UK PALE ALE - ALL GRAIN

HOOK NORTON HAYMAKER

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 

01.

MALT

• 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%]

02.

HOPS

• 224g GGOLDEN 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

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK INDIA PALE ALE - ALL GRAIN

FULLER'S IMPERIAL IPA

20 LITERS | ABV 10.5 | IBU ~55 | SRM 13.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.105 | FG 1.031
MASH 90 MIN @ 68⁰C| SPARGE 4 LITERS | BOIL 90 MIN 

NOTES: 
• Mash: 68⁰C
• Sparge: 76⁰C
• Water @ Mash: Gypsum 9g

01.

MALT

MASH:
• 6800g MARIS OTTER MALT 3.3 SRM (77.3%)
• 1000g SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM (11.4%)

02.

HOPS

BOIL:
• 1000g GOLDEN SYRUP (INVERT SUGAR) 0 SRM (11.4%) @ 90 MINUTES 
• 58g TARGET 11% AA @ 90 MINUTES
• 24g FUGGLE 4.5% AA @ 10 MINUTES
• 20g GOLDING 5% AA @ 10 MINUTES
DRY HOP:
15g GOLDING
15g FUGGLE

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

IRISH RED ALE - ALL GRAIN

EYREWELL IRISH RED ALE

20 LITERS | ABV 5.5% | IBU ~28 | SRM 13.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.015
STEP MASH 90 MIN @ 67°C | BOIL 60 MIN 

NOTES:

01.

MALT

• 3995g MARIS OTTER 2.5 SRM (78.6%)
• 654g FLAKED MAIZE 2.0 SRM (13%)
• 374g CRYSTAL 90.6 SRM (7.4%)
• 50g ROAST BARLEY 609 SRM (1%)  

02.

HOPS

• 44g KENT GOLDING 5% AA @ 60 MINUTES [23 IBU]
• 44g MOUNT HOOD 6% AA @ 5 MINUTES [4.6 IBU]


03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE

KENT GOLDING STATISTICS

Alpha Acid Composition 4%-6%
Beta Acid Composition 2%-3.5%
Co-Humulone Composition 20%-25%

Lupulin Color Yellow
Cone Size Medium 
Cone Density Loose

Maturity: Mid Season
Yield: Moderate
Growth Rate: Moderate to Vigorous
Susceptibility to Disease and Pests: New Zealand is hop disease free.
Storability: Good  
Ease of Harvest: Good

Total Oil Composition 0.4-1 mls/100 grams
Myrcene Oil Composition 20%-35%
Humulene Oil Composition 35%-48%
Caryophyllene Oil Composition 12%-20%
Farnesene Oil Composition 0%-1%

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