Bayou Beer

All about beer brewing and drinking in South Louisiana.

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.

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Fullers Golden Pride Barleywine Clone Version 2

May 26th, 2017

So here we go with the second round of cloning Fuller’s barleywine! Not that I’d know if it’s right as I’ve never had it but this certainly should be closer than the first attempt. That one was a damned good beer but has too dark a crystal, wrong brand of crystal, wrong yeast and missing Northdown hops. Thanks to LA Homebrew ordering me what I needed I now have all the right stuff to make what the BJCP labels as a classic example of the English barleywine.

If you didn’t see the notes from my first attempt; I emailed Fuller”s and one of their production brewers was kind enough to note what I needed to do in order to clone it. So this beer should be very close. The only exception is the hop schedule amounts which is more less a guess for me. At least I know I have all the right hops! I’ve never used hop stands so this will be new. Fortunately Beersmith has a calculation for that. Seems like a lot of hops!

Update 5/29/2017

So brew day went off very smooth. I did end up with a hop substitution as I missed the fact I only had one ounce of Challenger. Went with 1 of challenger, 2 of bramling cross, 2 of Northdown and 2 of EKG. Went a little heavier on the hopping due to hitting about 1.10 on the original gravity which was high. Wort came out beautiful and the whirlpool was a fantastic learning experience. I don’t think I’ve been using the concept of whirlpooling right since I first learned about it from Jamil years back so I’m excited about that. Pitched after cooled down to fermentation temp of 70F and it’s fermenting fine.

Update 6/14/2017

This looks a hell of a lot more like what I was targeting in terms of appearance so the lighter crystal certainly paid off. One I get it clear I will compare it with pictures of Golden Pride. I feel like it may still be a little dark so next time around I may only go 3/4 pound. Flat and cloudy the beer tastes very nice. Rich, flavorful with a distinct hoppiness that should turn in to something mellow and savory over time. So far so good.

Update 6/19/2017

A very fine beer young and carbonated. I still have enough malt to try again so I’m going to rebrew it with half the crystal and see where it comes out just for experiments sake. But yeah this is a nice beer.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	43.6 IBUs	10.2 SRM	1.091	1.027	8.6 %

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)	20 lbs	95.24
Crystal, Light (Simpsons)	1 lbs	4.76

Hops

Name	Amount	Time	Use	Form	Alpha %
Challenger	3 oz	30 min	Aroma	Pellet	7.5
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
Calcium Chloride	2.00 g	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	150°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.

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Fuller’s Golden Pride Barleywine Clone

March 1st, 2017

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.

Update 3/5/2017

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.

Update 4/5/2017

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.

Update 4/16/2017

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.

Recipe Details

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 %

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 Ale Malt (Bairds)	20 lbs	95.24
Caramel/Crystal Malt - 75 (Bairds)	1 lbs	4.76

Hops

Name	Amount	Time	Use	Form	Alpha %
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

Miscs

Name	Amount	Time	Use	Type
Gypsum (Calcium Sulfate)	14.00 g	60 min	Mash	Water Agent
Calcium Chloride	2.00 g	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	150°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.

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Thomas Hardy Ale Clone

January 5th, 2016

As part of an ongoing barrel project I’m brewing 5 gallons of Thomas Hardy ale. It’s a beer that’s been brewed professionally over the years and was originally brewed in honor of English writer Thomas Hardy. A giant barleywine that was one hell of a brew day let me tell you. It came out fine though and should be one gnarly monster of a beer especially after aging in a whiskey barrel.

I also ran a second runnings beer which I hopped with 2 ounces of EKG for 30 minutes and 1/4 ounce at flameout. With the help of DME it ended up in teh 1.072 range. So two giant beers on one brew day ain’t bad. That one won’t go in a barrel. It’ll just be a super ESB / mini-barleywine.

Update 1/9/2016
The big beer has finished fermentation at about 1.019 while the smaller beer has finished quite dry around 1.013. Both taste exactly like you’d expect young barleywine to taste; quite raw. They’ll be going in the barrel this weekend.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6.5 gal	180 min	61.9 IBUs	13.3 SRM	1.111	1.023	11.8 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	18.5 lbs	59.2
Lager Malt	5 lbs	16
Wheat, Flaked	3 lbs	9.6
Caramel/Crystal Malt - 80L	1 lbs	3.2
Munich 20L (Briess)	8 oz	1.6
Extra Light Dry Extract	3.25 lbs	10.4

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	4 oz	90 min	Boil	Pellet	6
Styrian Goldings	1.5 oz	30 min	Boil	Pellet	5.4

Yeast

Name	Lab	Attenuation	Temperature
Nottingham (-)	Danstar	75%	57°F - 70°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Twelve Dazed Version Two

October 9th, 2015

The original brew of Twelve Dazed was extremely boozy. It hasn’t done well in competitions and I think that’s why. So this version is tweaked some in leaving out the sucrose and it’s much better this way. At the time of writing this I have 5 gallons on tap and it’s quite nice. Very toasty, bready, cocoa and chocolate from a malt standpoint. Very spicy, lemony and black currant like from a hop perspective. We brewed this beer as a barrel experiment so the other 5 gallons is in a LA1 whiskey barrel at a fellow brewers house. Really looking forward to getting that one carbed up.

Update 2/4/2016
This version is amazing. The barrel and non-barrel versions are both incredibly complex and savory beers. This beer is ideal for a whiskey barrel and it really melds together well. I bottled it up, taped it up and put most of it in a safe corner of the house until around Christmas.

Update 5/28/2017

Drinking this beer watching the LSU game in the SEC championship for baseball. Whoa it is incredible. Deep, complex and savory. Dark fruits, deep caramels, treacle, almost licorice hiding in there. Very Very smooth. Dark, rich pastery type maltiness in there. Like those blueberry pasteries that have the rich jelly in them. The beer is wonderful. I feel I did myself a disservice my drinking so much of it earlier in it’s life. It’s been at least six months since I last tried it and it wasn’t this wonderful. Will brew again and hide for a couple of years before passing out to friends, competitions and enjoying.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	120 min	58.2 IBUs	18.1 SRM	1.104	1.030	9.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	23 lbs	51.11
Melanoiden Malt	4 lbs	8.89
Rye, Flaked	4 lbs	8.89
Vienna Malt	4 lbs	8.89
Caramel/Crystal Malt - 80L	2 lbs	4.44
Victory Malt	2 lbs	4.44
Caramel/Crystal Malt - 60L	1 lbs	2.22
Extra Light Dry Extract	5 lbs	11.11

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	3.5 oz	60 min	Boil	Pellet	12
Bramling Cross	2 oz	30 min	Boil	Pellet	6
Bramling Cross	2 oz	0 min	Aroma	Pellet	6

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Mash

Step	Temperature	Time
Mash In	145°F	75 min
Mashout	170°F	40 min

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters.

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Big English Barleywine

October 24th, 2014

Well it’s barleywine brewtime! I’m taking a recipe I was given by a fellow brewer, tweaking it a little for personal brewing preferences and brewing up 10 gallons of it. For me it’s the only way barleywine lasts more than a year since I love the stuff. This particular recipe I find interesting since it could be thought of as American or English barleywine. I’ll probably submit it to a competition as both and see what kind of results I get.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
10 gal	120 min	70.7 IBUs	20.5 SRM	1.105 SG	1.026 SG	10.6 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	20 lbs	47.34
Melanoiden Malt	4 lbs	9.47
Rye, Flaked	4 lbs	9.47
Vienna Malt	4 lbs	9.47
Caramel/Crystal Malt - 80L	2 lbs	4.73
Victory Malt	2 lbs	4.73
Caramel/Crystal Malt - 60L	1 lbs	2.37
Special B Malt	0.25 lbs	0.59
Light Dry Extract	3 lbs	7.1
Sugar, Table (Sucrose)	2 lbs	4.73

Hops

Name	Amount	Time	Use	Form	Alpha %
Nugget	4 oz	60 min	Boil	Pellet	13
Styrian Goldings	1.5 oz	30 min	Boil	Pellet	5.4
Cascade	2 oz	0 min	Boil	Pellet	5.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	16.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	8.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters. grain absorption will be about 4.5 gallons. 13 pre boil gallons. so about 18 gallons of brewing water needed.

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