What to do with Northdown

[Dronfieldbrewer]

Hi everyone.

I have just picked a bagfull of Northdown hops, some of the cones are 2inches long and smell devine.

I am told that they really need to be used for bittering but the fruity aroma comming from them at the moment is mesmerising. They are sitting in the garage, I can still smell them in the house!!! Beautiful

Anyone any thoughts?

what about a golden beer, little bit of crystal, amber, 2 handfulls of hops for bittering then a whole raft for aroma??

 

[TheMumbler]

Make a bitter? It is supposed to be similar to challenger. So you could try for something similar to conniston bluebird.

I made this a while back and it turned out OK if not spectacular. A nice balanced bitter and a few other people liked it. You'll need to up the hop weight a fair bit (I think it is something like 5x but I'd go and check that) if you are using fresh hops as opposed to dried.

I think the brewlength was more than I usually do, maybe a little under 30l. I can look out the details if you are interested.

Ordinary Bitter
5.00 kg Maris Otter Malt
0.50 kg Crystal
0.20 kg Wheat Malt
0.20 kg Flaked Barley

Northdown 50.00 g 60 minutes
Northdown 20.00 g 15 minutes
Northdown 30.00 g 0 minutes

Safale S33

 

[Dronfieldbrewer]

Looks good.

if its 5 times then I have enough for a 5 gallon jobby.

 

[robsan77]

I'd always say stouts and milds for northdown .

 

[Wendy1971]

I agree stout and mild but i have a pale ale recipe that uses northdown

 

[Dronfieldbrewer]

Im not too bothered about stouts. I have done a few, they last for ages in the beer store, I really like hoppy beers. I would be interested in a pale recipie, although I have loads of honey pale in the beer store conditioning.

I think I am sold on the idea of a hoppy golden ale, bit like "Stones Gold" as used to be here in Sheffield.

Heres what I have come up with:

25 litres.

5kg marris otter
60g amber malt
250g torrified wheat
100g wheat malt


20g northdown 90 mins boil
12g northdown 30 mins boil
30g northdown for last couple of mins, then let steep for 10 mins before chiller goes in

Works out at 1052 OG, final gravity of 1013 so 5.1%

Good old S04

if any hops left over then perhaps boil them seperatly for a moment and bung into FV to "dry hop"

Piccys to follow when I get my arse in gear and buy some more malt

 

[Wendy1971]

try this recipe

25l brew
3410g pale
270g crystal
195g wheat

33g northdown @ 0 mins
11g goldings @70 mins

 

[Dronfieldbrewer]

try this recipe

25l brew
3410g pale
270g crystal
195g wheat

33g northdown @ 0 mins
11g goldings @70 mins

Looks good Wendy, how did it turn out?

 

[RobWalker]

there isn't much wrong with using them as bittering hops, despite what they've been classified as. I made a beer with all kent gouldings and it was fantastic.

 

[Wendy1971]

northdown is a dual purpose hop that can be used for either aroma or bittering it is a very resiny hop so dont overdo it :thumb:

 

[TheMumbler]

there isn't much wrong with using them as bittering hops, despite what they've been classified as. I made a beer with all kent gouldings and it was fantastic.

No reason at all that you can't use aroma hops for bittering AFAIK, however you lose a lot of the flavour/aroma that way. Since they are typically low alpha it usually takes more of them and is therefore more expensive. I guess that is why commercially you tend to see higher alpha "bittering" hops used for early additions. As homebrewers the cost difference isn't really all that significant. Personally I think you do get some taste through from the early hops, but that is just my impression and I'm not all that experienced. Certainly the hops around 15 mins (to go) are going to have much more impact.

To be honest the lines between bittering and aroma are getting pretty blurred with alot of the newer varieties that are high alpha but low cohumulone.

 

[Dronfieldbrewer]

there isn't much wrong with using them as bittering hops, despite what they've been classified as. I made a beer with all kent gouldings and it was fantastic.

No reason at all that you can't use aroma hops for bittering AFAIK, however you lose a lot of the flavour/aroma that way. Since they are typically low alpha it usually takes more of them and is therefore more expensive. I guess that is why commercially you tend to see higher alpha "bittering" hops used for early additions. As homebrewers the cost difference isn't really all that significant. Personally I think you do get some taste through from the early hops, but that is just my impression and I'm not all that experienced. Certainly the hops around 15 mins (to go) are going to have much more impact.

To be honest the lines between bittering and aroma are getting pretty blurred with alot of the newer varieties that are high alpha but low cohumulone.

Like what the bloke says, bung 'em in and see

 

[unclepumble]

Northdown make a cracking Pale ale

I use them quite a bit, & this one was a belter.


Bridestone Sheild IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-A India Pale Ale, English IPA

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.90
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 6.4
Anticipated IBU: 53.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.06 L
Pre-Boil Gravity: 1.051 SG 12.70 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.9 5.60 kg. Pale Malt(2-row) Great Britain 1.038 3
5.1 0.30 kg. caramalt 1.030 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. challenger Whole 7.50 23.6 30 min.
50.00 g. Northdown Whole 7.50 23.6 30 min.
23.00 g. Northdown Whole 7.50 4.3 10 min.
23.00 g. Goldings - E.K. Whole 4.00 2.3 10 min.


Yeast
-----
SO4



Water Profile
-------------
BURTON ON TRENT


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.90
Water Qts: 13.02 - Before Additional Infusions
Water L: 12.32 - Before Additional Infusions

L Water Per kg Grain: 2.09 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 20
Sparge Temp : 72 Time: 60


Total Mash Volume L: 16.26 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.





UP

 

[46.philh]

Rob, Sup that WWS bottle I give you the other night, that is Northdown with a bit of Challenger

 

[Dronfieldbrewer]

Rob, Sup that WWS bottle I give you the other night, that is Northdown with a bit of Challenger

I supped it last night. Twas delicious

 

[Festival Man]

Hi everyone.

I have just picked a bagfull of Northdown hops, some of the cones are 2inches long and smell devine.

I am told that they really need to be used for bittering but the fruity aroma comming from them at the moment is mesmerising. They are sitting in the garage, I can still smell them in the house!!! Beautiful

Anyone any thoughts?

what about a golden beer, little bit of crystal, amber, 2 handfulls of hops for bittering then a whole raft for aroma??

I always dry hop with 50 to 100 gas depending.
I have just dry hopped Northdown for the first time, 5 days in the second 5 days of ferment. Another week in bottle should clear, then I will taste to see if I put in too many gems. Will let you know.

 

[Festival Man]

I always dry hop with 50 to 100 gas depending.
I have just dry hopped Northdown for the first time, 5 days in the second 5 days of ferment. Another week in bottle should clear, then I will taste to see if I put in too many gems. Will let you know.

That should read gms.

 

[foxbat]

It was 10 years ago. He's probably drunk it now.

 

[Festival Man]

Hi everyone.

I have just picked a bagfull of Northdown hops, some of the cones are 2inches long and smell devine.

I am told that they really need to be used for bittering but the fruity aroma comming from them at the moment is mesmerising. They are sitting in the garage, I can still smell them in the house!!! Beautiful

Anyone any thoughts?

what about a golden beer, little bit of crystal, amber, 2 handfulls of hops for bittering then a whole raft for aroma??

Hi everyone.

I have just picked a bagfull of Northdown hops, some of the cones are 2inches long and smell devine.

I am told that they really need to be used for bittering but the fruity aroma comming from them at the moment is mesmerising. They are sitting in the garage, I can still smell them in the house!!! Beautiful

Anyone any thoughts?

what about a golden beer, little bit of crystal, amber, 2 handfulls of hops for bittering then a whole raft for aroma??

BTW ,I always use pelleted hops. Cheers.

 

[Festival Man]

It was 10 years ago. He's probably drunk it now.

Got to start somewhere Foxbat.