Bayou Beer

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Fullers Golden Pride Version3 Clone • Bayou Beer

Fullers Golden Pride Version3 Clone

July 16th, 2017

So this shall be the conclusion of my Golden pride clone experiment.   I think this one should be pretty darn close with the exception of having to substitute Ariana hops for the Challenger.   Based on a conversation with LA Homebrew Chico I had an extremely long brew day.   I really boiled it harder than I usually would to try and enhance the aroma.   Chico is great.   Always drops random knowledge in conversation that makes a difference in your beers.   Dude has been brewing longer than me and does 3 times the brewing annually.   So when he talks I’m listening.    Anyhow,  buy your stuff from his place if you’re reading this.

The other versions of this beer were both too much crystal.   V1 was not authentic and didn’t taste like a Fuller’s type beer due to ingredients.   V2 was much better put 1lb of crystal in 23 lbs of total malt is apparently too much.   This version has the right color and aroma in the malt at .5 lbs of crystal in 23 and a long concentrating boil of about 3 hours.  so I have high hopes it’ll land just right on the malt profile and have a nice hop profile.   A little different due to the Ariana but I think it should mesh well in this beer.

7/16/2017

Brew day went great.   Looking at 1.092 original gravity.   Pitching yeast at 65F.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.3 IBUs 8.7 SRM 1.095 1.032 8.3 %

Style Details

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 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 22 lbs 97.78
Crystal, Light (Simpsons) 8 oz 2.22

Hops

Name Amount Time Use Form Alpha %
Ariana 2.5 oz 30 min Aroma Pellet 10.5
East Kent Goldings (EKG) 2 oz 30 min Aroma Pellet 5
Northdown 2 oz 30 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Mash

Step Temperature Time
Mash In 154°F 75 min

Notes

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.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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