Recipe Advice Thread

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Permalink Reply by MrC on November 11, 2011 at 1:35pm

How about Super Alpha for bittering with Pacifica 1gm/litre at 20, 10, 0 & dry.  I think the dry hop is important if you really want the Marmalade to be noticeable.  

 

I'd leave out the NZ Goldings, but maybe consider NZ Styrian or Motueka for the oranginess.  Maybe a little sauvin for complexity and a little flavour zing like marmalade has?

 

Also, I'd go light on the caramel malts.  Maybe replace the caramalt with carapils and replace some of the base malt with Munich.  More of a bread/crust & marmalade combo.

 

Yeast?  I've never used Windsor but I think US-05 would be a good match.  Other than that, anything clean would work.

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Permalink Reply by jt on November 11, 2011 at 4:21pm

I'd leave out the NZ Goldings,

 

Oh Mr Cherry, don't tell me that, the one time I've had decent marmalade was with Goldings LOL

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Permalink Reply by MrC on November 11, 2011 at 5:51pm

That's funny :)  Go with what you know if you've had it before.  

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Permalink Reply by jt on November 11, 2011 at 7:33pm

Only got the right result once Mr C, that's why I need some suggestions

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Permalink Reply by Mark on November 11, 2011 at 11:29pm

I've been trying to get that elusive marmalade flavour as well (a la Fullers etc). My latest brew seems to have it in spades and it's a single hop Motueka lager, go figure. I'm not sure what combination of hops/esters etc gives that flavour, but goddam it's nice!

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Permalink Reply by jt on November 12, 2011 at 6:33pm

Bugger, after those two last posters, i might be in for a total rethink!

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Permalink Reply by MrC on November 12, 2011 at 7:14pm

I just finished a glass of my Bitter hopped with mostly NZ Goldings and there was definitely no marmalade.  What hops did you blend when you got it in the past?

NZ Hallertau (lime), Motueka (orange) & NZ Cascade (grapefuit) maybe?

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Permalink Reply by jt on November 12, 2011 at 7:36pm

I used Goldings in an extract and grains a few years ago and loved it, marmalade from day one in the keg. Never been able to come close and sadly not near enough notes on the ingredients or fermetation .... I'm just going to have to live with the memory eh !

Permalink Reply by jt on November 16, 2011 at 12:48pm

Sod the elusive orange marmalade, I'm doing a weemix pale on the weekend. Weemix hops - well Motueka in for the goldings - in a simple pale, 85% GP, 15% caramalt

1033 but I'm not sure if I can wash up my last windsor I saved last night, there's a bit of the dry hopping in there or if I'll have to use the '05 sachet from the fridge

Permalink Reply by MrC on November 16, 2011 at 5:12pm

Why don't you increase the late motueka hops and see if the marmalade presents itself while your at it.

Permalink Reply by jt on November 16, 2011 at 6:21pm

Change of heart Mr Cherry completely Mr Cherry.
I decided to up the hops and do a 1033 Digital, otherwise known as Analogue Ale, partly as I don't have a digital thermometer

Permalink Reply by Mark Meyburg on November 12, 2011 at 7:48pm

What that the Dortmunder Export  Mark? I think I might have a shot at that one

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