New Glarus Golden Ale
I am attempting to brew a beer that is in the vicinity of New Glarus' Golden Ale. Since this beer is only available from the brewery itself I doubt I'll get much feedback on a recipe for it but I figured I'd fish around and see what I can get. So far, all I've found is that it is fermented with Brett and that they use Maris Otter and Syrian Goldings. I have written New Glarus an email asking for any help, we'll see if they come through for me. If anyone can offer up any ideas on how I might produce a beer that tastes like this one I would really appreciate it.
Hello everyone, I'm a newbie in the home brewing hobby and this is my first post in this extremely awesome and helpful forum.
I was at the New Glarus Brewery last Saturday and what an impressive place. I also sampled many of their beers but the Golden Ale was by far my favorite. What an outstanding beer. It had a great taste to it due to the Brett yeast I imagine. It also had a very nice mouth feel (is that a good descriptor?) to it. And just like steinsato, I also would like to learn how to brew this ale.
I was thinking, since I am a newbie, to try an extract recipe and perhaps adding the brett yeast at bottling. I came across a recipe that claims to produce a beer with golden color (see recipe below). But I'm not sure which hops to exclude and substitute with the Maris Otter and Syrian Goldings? Maybe the more experienced brewers can steer me and steinsato in the proper direction. TIA
The following recipe was taken from beerrecipes.com (I hope I didn't break any rules posting other sites. If so, I apologize in advance):
Belgian Strong Ale
beer glass color indicator
Beer Style: Belgian ale, Trappist ale, trippel
Recipe Type extract
We brewed this a few weeks ago,aiming for a Belgian Trippel, but the resulting brew was a lovely golden ale color. At about 9--1/2 percent alcohol it seemed innapropriate to call it a double. After four days in the bottle, tasted room temperature, it was fantastic. No bananas yet, but we're of course expecting them.
This seemed like overhopping ad nauseum, but it came out wonderfully balanced. The cinnamon, of course, is a drop in the ocean of flavor.
* 3/4 cup, Belgian special roast malt
* 3/4 cup, English crystal malt (80L)
* 10 pounds, Northwestern gold extract
* 1/4 pound, light brown sugar
* 1/4 teaspoon, cinnamon
* 1 teaspoon, Irish moss
* 1 ounce, Fuggles pellets (boil)
* 3/4 ounce, Cascade pellets (boil)
* 3/4 ounce, Saaz whole hops (1/2 hour)
* 3/4 ounce, Styrian Golding pellets (1/2 hour)
* 2 ounces, fresh Cascade (aroma, 15 minutes)
* 1/4 ounce, Saaz (finish)
* 1/2 ounce, Olympic pellets (finish)
* 1/2 ounce, Cascade pellets (finish)
* Wyeast #1214 Belgian
OG: 1.083 FG: 1.009
Brought to boil the Belgian and English crystal. Removed grains. Boiled 1 hour with extract, Fuggles and Cascade, brown sugar, cinnamon and Irish moss.
Submitted by: Joel Newkirk
bmason, the recipe you have there is for a Golden Strong Ale which is a bit different. From what I have found, New Glarus Golden Ale is more of a Belgian Pale Ale than anything else. Your recipe is for a high alcohol beer possibly up to 10%. The New Glarus Golden Ale clocks in at 7% abv which is still high in alcohol but not as high as a Golden Strong. I'm having my parents bring some of these bottles out for me in a few months, I'm hoping they are bottle conditioned and I can harvest the yeast sediment. I'll keep updating this thread as I go.
steinsato, i have 2 bottles that i'm saving for special occasion...like when i get thirsty. but please keep us all informed on what you come up with. Thanks.
P.S. may have to make a 2.5 hour trip back to New Glarus, WI. :)
NG's Golden Ale is a fantastic beer. It is very Orval-like. There are lots of Orval clone recipe's out there that I think would be close. You might need to adjust the color malts slightly to get the more golden vs light orange color. I would use a semi-neutral Belgian yeast for the primary fermentation. White Labs WLP510 Bastogne Belgian Ale is reputedly the Orval primary strain; I think WLP 515 would work for the primary as well. Then add brett from a bottle of Orval or NG Golden in the secondary, and dry hop with Styrian goldings.
If you are going to harvest the yeast from a bottle of NG Golden, I would not use it for the primary, or you will likely get a different beer with a stronger brett character. I would guess that they bottle condition because I've successfully harvested the yeast.
Beerfold: I'll check into Orval clones. I have two bottles of Orval at home right now but have never actually drank Orval before. Is the Brett from one Orval bottle enough? Is it feasable to just drink a bottle at the end of primary fermentation and toss the dregs from the bottle right into secondary, or do I need to make a starter of sorts?
The dregs from a single bottle of Orval has been enough in my experience, but I generally do small 3.25 gallon batches. The brett does take time to do its work. When I harvested from the NG golden i grew it up just to make sure that there was indeed viable yeast in the bottle. i think growing the brett in a small starter first is good insurance.
Subscribed! I've never had the Golden Ale but I'm a fan of Dan and the fantastic work he does. I want to clone the Stone Soup. Good luck and keep us updated.
Thanks alot, now I have to go on their tour and try the golden ale. I've been by their new hilltop brewery and it is impressive looking to say the least. I can only imagine how great it is on the inside.
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