I purchased a pound of these on a whim a bit back at a pretty good price.
Now I’m stumped in what to use them in, the only aroma descriptor I can seem to find is “powerful hoppy aroma”.
Any one here have first hand experience with these that could possible offer any flavor or aroma descriptions?
They are quite a bit more potent than styrian goldings, but if IBU’s were scaled appropriately would they be suitable sub?
I would say to try them in a saison. I haven’t used Styrian Goldings in many styles other than that, but if I were you, I’d brew a sessionable gravity saison that is hop-forward (it was very common historically for saisons to be dry hopped).
Something like:
80% pilsner malt
10% wheat
10% munich (or alternatively for a more ‘wintery’ stout, go 5% munich, and 5% caramunich)
mash @ 149
.5 lb of table sugar @ 1 min to help dry it
scaled to 1.060-65 OG, hopped to 35-40 IBU with your styrians @ FWH, 60, 10, FO and dry hop (remember with multiple late hop additions and FWH, your IBU’s will calculate high, but will not be as ‘perceivable’)
I’m a fan of WLP 566 “Saison II”, but a lot of people are touting Wy3711 French Saison as a great one too. Pitch @ 66, ramp up 1* per day after one day until it reaches 75*.
Thank, Pietro. I’ll give it a shot
nice, let me know how it turns out! I always worry about something really sucking when I recommend it.
I’ve got a maibock and strong ale on the docket, so I may not get to the saison for a month or so. With the cold here, a saison really won’t start sounding appealing until the end of February or March!!
English pale ales often use Styrian Goldings as a finishing hop. Double Diamond and Timothy Taylor’s Landlord are two well known examples. Try Wyeast 1469 which is Tim Taylor yeast. I use SG in my saisons, blond, and tripel. Let us know if this is a good substitute for SG.
