The quintessential English hop used in English Ales, Porters & Stouts
CITRUS / SPICE / HONEY / MARMALADE / LAVENDER
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/
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.
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.
20 LITERS | ABV 5.0 | IBU 30 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.007
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN
MASH:
• 4200g PALE ALE MALT (3 SRM)
• 56g LIGHT CRYSTAL MALT (32 SRM)
• 56g CARAPILS MALT (2.0 SRM)
BOIL:
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
20 LITERS | ABV 3.7% | IBU 32 | SRM 5.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 66/68⁰C | BOIL 60 MIN
NOTES:
MASH:
• 2900g ALE MALT 3 SRM (91.1%)
• 112g MEDIUM CRYSTAL MALT 56 SRM (3.5%)
• 56g CARA-PILS DEXTRINE 2.0 SRM (1.8%)
• 7g CHOCOLATE 530 SRM (0.2%)
BOIL:
• 112g GOLDEN SYRUP 0.0 SRM [3.5%] @ 60 MINUTES
• 28g FUGGLE NZ 5% AA @ 60 MINUTES
• 28g GOLDING NZ 5% AA @ 10 MINUTES
STEEP WHIRLPOOL 20-30 MINS START@ 90⁰C:
• 28g GOLDING NZ 5% AA @ 10 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007
WHITBREAD DRY ALE
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:
MASH:
• 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
BOIL:
• 14g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g FUGGLE 5% AA @ 15 MINUTES
• 28g GOLDING 5% AA @ 5 MINUTES
STEEP ALL HOPS FOR 20 MINUTES AFTER FLAME OUT
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDING 5% AA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH
20 LITERS | ABV 4.6% | IBU 30 | SRM 8.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.011
MASH 66⁰ C | BOIL 60 MIN
NOTES: A STRONGER VERSION OF HOOKEY
MASH:
• 3800g GLADFIELD ALE MALT 3 SRM
• 168g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 56g GLADFIELD SOUR GRAPES MALT 2 SRM
• 14g GLADFIELD ROAST BARLEY 736 SRM
BOIL:
• 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
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDING 5% AA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH
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
• 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
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
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 5.3 | 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
• 4300g GLADFIELD PALE ALE MALT (3.0L)
• 113g GLADFIELD MEDIUM CRYSTAL MALT (56.3L)
• 65g GOLDING 5%AA @ 60 MINUTES
• 28g FUGGLE 4.2%AA @ 1 MINUTE / STEEP 20 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O07 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
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.
• 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
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 001
CALIFORNIAN ALE
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:
MASH:
• 3335g GLADFIELD ALE MALT (3.0 SRM)
• 1112g GLADFIELD BROWN MALT (90.4 SRM)
BOIL:
• 80g GOLDING 4.2%AA @ 120 MINUTES
• 28g GOLDING 4.2%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
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:
• 2350g GLADFIELD ALE MALT (3.0 SRM)
• 1200g FLAKED BARLEY (1.7 SRM)
• 450g GLADFIELD ROAST BARLEY (736 SRM)
• 70g GOLDING 5%AA @ 60 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 004 IRISH ALE
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 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.
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%)
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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
• 4400g GLADFIELD PALE ALE MALT (3.0 SRM)
• 448g GLADFIELD MUNICH MALT (7.9 SRM)
• 224g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
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
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: WLP 007 DRY ENGLISH ALE YEAST
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 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
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 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
MASH:
• 6800g MARIS OTTER MALT 3.3 SRM (77.3%)
• 1000g SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM (11.4%)
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH 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:
• 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%)
• 44g KENT GOLDING 5% AA @ 60 MINUTES [23 IBU]
• 44g MOUNT HOOD 6% AA @ 5 MINUTES [4.6 IBU]
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 004 IRISH ALE
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%