TheOriginalDBS
Well-Known Member
- Joined
- Dec 21, 2012
- Messages
- 49
- Reaction score
- 12
Hi All,
I like to plan ahead. I'd like to brew a spring English-esque pale ale targeting an apricot, orange marmalade and floral.
After reading forums, etc., I settled on First Gold as the main hop in my pale ale. The descriptors generally suggest "it's like EKG, but a bit more American in the sense of some orange and apricot poking through." Granted, I've also seen outliers with notes like "minty." It's an English hop, so some earthiness is to be expected.
I've also got two ounces of EXP 6297 "StoneFruit" hops in the freezer that I'll chuck in there.
Any other hops to pair with First Gold in small quantities to get me that apricot flavor, specifically? Some hops that come to mind are Palisade, Amarillo and Azacca. I also did a Biere De Garde with Triskel recently and the orange marmalade/floral flavor/aroma of that hop has me enchanted. Triskel is a daughter of an English Yeoman male, so I might stick with that as a supporter of the First Gold to stay "within style" (but frankly, I don't care that much about style guidelines).
Oh yeah and Conan yeast fermented at 68*F.
I like to plan ahead. I'd like to brew a spring English-esque pale ale targeting an apricot, orange marmalade and floral.
After reading forums, etc., I settled on First Gold as the main hop in my pale ale. The descriptors generally suggest "it's like EKG, but a bit more American in the sense of some orange and apricot poking through." Granted, I've also seen outliers with notes like "minty." It's an English hop, so some earthiness is to be expected.
I've also got two ounces of EXP 6297 "StoneFruit" hops in the freezer that I'll chuck in there.
Any other hops to pair with First Gold in small quantities to get me that apricot flavor, specifically? Some hops that come to mind are Palisade, Amarillo and Azacca. I also did a Biere De Garde with Triskel recently and the orange marmalade/floral flavor/aroma of that hop has me enchanted. Triskel is a daughter of an English Yeoman male, so I might stick with that as a supporter of the First Gold to stay "within style" (but frankly, I don't care that much about style guidelines).
Oh yeah and Conan yeast fermented at 68*F.