So I’ve been studying for the BJCP written exam and Fuller’s Golden Pride is the example I’ve often seen for English barleywine. Apparently you can’t buy it in the United States. Also it doesn’t appear to be often done by homebrewers. So using a variation of the recipes I found on a BYO interview from 2011 with the Griffin Brewery people, I’ve come up with the following. Now the hopping is slightly different because I can’t buy Northdown around here but it should get the essence of this beer I’ve never had based on the information available.
If the mash is still producing a great deal of gravity after I run off the wort for this beer I will go all parti-gyle and create a second beer using what’s left and some EKG/Bramling Cross hops I have.
Brew day went fine. I managed to end up on gravity with the golden pride beer. Smells and tastes great. I ended up producing a second runnings beer that’s basically a best bitter at 1.042. It’ll probably be a bit on the “extra bitter” side due to volume being a bit of an issue. It’s probably 4 gallons and I calculated 5.
So this is a very good beer at first taste. Fairly light flavor in comparison to the barleywines I’ve been brewing but it matches the recipe. From my experience with barleywine brewing, they seem light at first but develop complexity over 6 months. The color is too dark for the pictures I’ve seen of Golden pride but that’s ok because I suspected it would be so after hearing back from the Fuller’s brewers who were kind enough to reply to a letter I sent them concerning homebrewing this beer. Fuller’s has some excellent customer service! Here are the notes I got back from the brewer:
Your recipe is definitely in the ballpark so only a few small tweaks required! The Crystal Light malt we use is closer to 100 EBC and never from Bairds- usually Simpsons. For the hopping regime we add all aroma hops at the end of the boil before we then go on to a 30 min whirlpool rest. Challenger and Goldings are correct but we also use the beautiful Northdown hop (6%AA)- each 33% split of the total late addition.
Man talk about great help coming from their production brewers. So I will re-brew this beer later on as soon as I either have LA Homebrew order me some Simpsons stuff or order it online.
Beer tastes great. I feel like it would be “Fuller’s Amber Pride” if it were to go to market so the comments from Fuller’s brewer were spot on. But the beer is excellent in taste so I’m happy with the brew. It needs age to develop but basically tastes like a very strong ESB with lots of English flavor. Looking forward to brewing the next version when I get my Simpson’s ingredients from LA Homebrew.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|6 gal||60 min||45.2 IBUs||11.6 SRM||1.085||1.025||8.0 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|English Barleywine||17 D||1.08 - 1.12||1.018 - 1.03||35 - 70||8 - 22||1.6 - 2.6||8 - 12 %|
|Pale Ale Malt (Bairds)||20 lbs||95.24|
|Caramel/Crystal Malt - 75 (Bairds)||1 lbs||4.76|
|Target||1.5 oz||60 min||Boil||Pellet||11|
|Challenger||0.5 oz||15 min||Boil||Pellet||7.5|
|East Kent Goldings (EKG)||0.5 oz||5 min||Boil||Pellet||5|
|Gypsum (Calcium Sulfate)||14.00 g||60 min||Mash||Water Agent|
|Calcium Chloride||2.00 g||60 min||Mash||Water Agent|
|English Ale (WLP002)||White Labs||67%||65°F - 68°F|
|Mash In||150°F||75 min|
|The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.|
|Download this recipe's BeerXML file|