Bullion, Galena, Brewer's Gold... - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Bullion, Galena, Brewer's Gold...

Reply
 
Thread Tools
Old 01-09-2012, 05:06 PM   #1
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts



Out of these three hops, which would be best for a late addition to add a fruity black currant note? Looking to add these to my upcoming dark black currant ale....



 
Reply With Quote
Old 01-09-2012, 11:00 PM   #2
BigEd
Recipes 
 
Nov 2004
Posts: 2,579
Liked 191 Times on 160 Posts


None, IMO. I use a lot of Brewer's Gold and it can have a background flavor faintly of dark currant or berry but if you are expecting to add true fruity notes with a late addition I doubt it will happen. Generally speaking it's not the kind of hop recommended for a late addition. My suggestion is to use Brewer's Gold as your bittering hop and use a small amount of fruit flavor extract if you want an enhancement to the fruit flavor/aroma.



 
Reply With Quote
Old 01-09-2012, 11:45 PM   #3
BrewMU
Recipes 
 
Oct 2011
Columbia, MO
Posts: 516
Liked 7 Times on 7 Posts


I second the Brewers Gold as a bittering hop - I've never used it as a late addition, might be okay, but it is an awesome long boil hop. The 1st batch of beer I brewed was a kit with BG pellets - bittericious. Bitteriific? Isn't Bullion bred from BG? While we're on the subject, have you actually tasted black-currant? Everyone uses it as a descriptive term, but I've got to tell you, I've never seen it at the grocery store. What does it taste like?

 
Reply With Quote
Old 01-09-2012, 11:52 PM   #4
ArcaneXor
Recipes 
 
Nov 2007
Posts: 4,571
Liked 117 Times on 104 Posts


Brambling Cross (sp?) is the black currant hop FWIW.

 
Reply With Quote
Old 01-10-2012, 12:05 AM   #5
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


^^^ Bramling Cross is what I immediately thought of, too. Bullion could work, but it's a bit harsh for a late addition, I think. Then again, I've only used it twice, so what do I know.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 01-10-2012, 05:12 AM   #6
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts


Quote:
Originally Posted by BrewMU View Post
While we're on the subject, have you actually tasted black-currant? Everyone uses it as a descriptive term, but I've got to tell you, I've never seen it at the grocery store. What does it taste like?
They are tasty. Kind of wine like on their own- quite acidic. Somewhere in the neighborhood of concord grape and blueberry. I've added them to mead before and had great results.

I don't think they are eaten much here, more popular in Eastern Europe- where they freaking love them.

 
Reply With Quote
Old 01-10-2012, 05:56 AM   #7
GuldTuborg
HBT_SUPPORTER.png
 
GuldTuborg's Avatar
Recipes 
 
Mar 2010
OH
Posts: 4,523
Liked 941 Times on 645 Posts


I don't know why they're so rare in the States. I see red currants here and there, but almost never the black variety. It's a shame; I used to eat them by the bucket when I lived in DK.
__________________
*Member: The HBT Sweaty Fat Guys Cigar Club

 
Reply With Quote
Old 01-10-2012, 03:32 PM   #8
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts


Should I go with low hop bitterness and aroma for this brew then?

Here is what I was thinking...

Extract Recipe, 5 Gallons:

3 lbs amber DME
3 lbs dark DME (these and the amber I have on hand from other projects)
1 lb Wheat DME (for improved head retention)
1 lb Belgian Candy Syrup (Dark)
1 lb Belgian CaraMunich or Special B (for aroma)
1 lb Crystal 80-150L (for extra sweetness, color and to balance the acidity of the fruit)
1 lb toasted rolled oats (for toastiness and body)

Yeast: Saflager T-58

Fruit: 3 quarts canned black currants. Or if I can't get them (2011 was a bad year for currants in Poland, FYI), sour cherries.

Anyway, how would you hop this brew?

 
Reply With Quote
Old 01-10-2012, 08:59 PM   #9
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts


another thought occurs to me- pacific gem or nelson sauvin as contenders? I suppose I should explain what I am trying to do- looking for dark black as night color; dark dried fruit flavors with intense fresh fruit/berry flavors as well. Hoping for acidity from the fruits balanced with the sweetness from the carmel and specialty malts. big body, thick head and lots of alcohol. slight belgian characteristics from the yeast, and some hop background and aroma. don't want to overpower the fruit flavors, but think this could take a decent hopping, so trying to tread carefully with the hops and create something balanced. toying with the idea of calling it "The Dark Crystal". (if you don't mind me nerding out for a minute, lol...). perhaps I'm being a bit too ambitious with this project!

 
Reply With Quote
Old 01-12-2012, 04:20 PM   #10
acidrain23
Recipes 
 
Nov 2011
Chicago, IL
Posts: 354
Liked 13 Times on 12 Posts


How does this look?

.25 oz Pacific Gem; 60M
.5 oz Pacific Gem; 20M
.25 oz Pacific Gem; Flameout



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brewer's Gold Hops bwomp313 Recipes/Ingredients 4 09-15-2011 04:57 PM
Chinook instead of Brewer's Gold in Balantine XXX recipe Robcl Recipes/Ingredients 4 01-21-2011 02:25 AM
Hop question (Styr Gold. vs. Gold.) Redpiper Recipes/Ingredients 1 09-05-2010 08:55 PM
Brewer's Gold for flavor/aroma Teacher Recipes/Ingredients 7 08-22-2008 04:45 PM
Brewer's Gold hops in Pete's Wicked Ale Clone Yooper Recipes/Ingredients 11 12-08-2006 06:00 AM


Forum Jump