What brew to work with using these hops...

[Equinox101]

So my last AG brew was a porter I've got some left over hops. I'm looking for suggestions on the next brew to use one or more of these hops to use them up. I can use up to these amounts:-

Target - 75g
Progress - 90g
Golding - 80g

And I have these unopened hops but I'd like to hit more of the hops above first:-

Mount hood - 100g
Cascade - 100g
Northern brewer - 100g

Edit - grain isn't an issues I'm going to one of the hbs tomorrow so ill pick whatever up as I need to, I just want to use up my hop stash

 

[carl_saint]

I believe target are good in stouts. Try a Guinness clone or something like that.

Goldings are good in IPAs and work well with challenger hops.

Never used progress or mount hood.

Cascade are excellent for American pale ales, use a bit for bittering then loads as an aroma hop. Work really well when your dry hopping!

NB I've only used once. They are good bittering hops and are rarely used for aroma, however try an "Anchor Steam" clone. I've a recipe for this that uses 100% NB and it turns out brilliant!

 

[Hirsty]

The below is jut my opinion:

Target - bitter, heavy, stouts
Progress - Porter, ESB
Golding - Ales (especially with mag sulph)
Mount hood - pilsners, light golden beers
Cascade - my favourite hop! Golden ales, IPA, heavy (used lightly)
Northern brewer - only ever used it for bittering

 

[Dronfieldbrewer]

A strong bitter.... Progress was developed to be the "pimped up" version of Fuggles, goldings gives massive fruity and sweet flavours if used correctly.

get your liquer as close to Burton as you can by using water treatment calculators and experience

for 25 litres try:-

Pale malt or Marris Otter 5 kg
medium crystal malt 500gms(adds a sweetness and depth of malty flavour)
torrified wheat, or wheat malt or flaked maize 250gms( for head retention)
chocolate malt 100gms ( gives a depth of colour without leaving the burnt toast flavour of black malt or roast barley)
Amber malt 60gms( adds a little buscuit flavour)

mash for 75-90 mins at 66-67 degrees ( if you mash a bit higher you do not get the same extraction of fermentable sugars from the malt but will give you better mouth feel)

sparge at 72 degrees as slow as you can (about 30 mins)

Progress 30gms for 90 min boil
Progress 30gms for last 30 mins boil
Goldings 60gms for the last 10 mins.

at end of boil let steep for 20 mins before chucking the chiller in

Ferment with a good fruity yeast such as WLP002, you can salvage this from a few bottles of Bengal Lancer if you feel confident or get a vessel from Malt Miller for a few quid. Or use S04 if you are happier with dried yeast.

you should end up with OG of 1050-1052...final gravity of 1011-1013 giving a ABV of 5.5%
IBU of 45.4...

this should be a real fruity ESB with a lasting bitter finish...serve at room temperature with mature stilton and crackers or a big meat and potatoe pie

 

[Good Ed]

sounds tasty Rob, it's gone into the book :thumb:

 

[Dronfieldbrewer]

done a few similar......the depth you get from the crystal malt, and the goldings and WLP002 will blow you away

 

[LeithR]

I don't know the truth of this but I've been told that there is a free standing tap in B.on.Trent that you can go and fill up a bucket or closed container with the exact water. I understand its used extensively by homebrewer's in the area.

Sounds like a nice thing to do! If you live within striking distance.