Our packs are 50g, vacuum sealed, stored cool and the latest crop
Use as finishing hops for larger home brews or that perfect amount for your own 5 Litre Small Batch Brew recipe creations.
Developed from wild Canterbury Whitebine in the late 1700s, East Kent Golding is the quintessential English variety. It has been used in kettle and dry hopping and is known for is subtle citrus, floral and herbal characteristics.
Specific aroma descriptors include smooth and delicate with floral, lavender, spice, honey, earth, lemon, orange, grapefruit and thyme overtones.
Country of origin: United Kingdom.
Year of harvest: 2018
Storage Stability: Average.
Alpha acid: 4.5 – 6.5%.
Beta acid: 1.9 – 2.8%.
Co-Humulone: 28 – 32% of alpha acids.
Total Oil: 0.4 – 0.8 mL / 100g.
Myrcene: 29 – 31% of total oil.
Humulene: 38 – 44% of total oil.
Caryphyllene: 12 – 16% of total oil.
Farnescene: <1.0% of total oil.
East Kent Golding Hops Substitute: Golding, Progress, Fuggle, First Gold
HOW TO USE EAST KENT GOLDING HOPS
1.Boiling gives maximum bitterness. Boil the hops in about 1 litre of water, preferably with about 100 grams of malt extract. Boil for at least 5 minutes. The longer you boil the hops the more bitterness you will impart. Use this hot liquid in place of some of the hot water you use to mix up your other ingredients.
2.Steeping gives some bitterness and some flavour. Let the hops steep in about 500ml of very hot water for about 15 minutes while you prepare the rest of your ingredients. Again use this liquid in place of some of your hot mixing water.
3.Whole hopping gives a bit of everything. Simply add the hops directly to the fermenter when you add the hot water to mix your ingredients. This is the easiest and perhaps the best to try for your first time.
4.Dry or post-fermentation hopping gives aroma to the finished beer. Just add the hops to the fermenter once the peak of fermentation has passed. That is, once the head of foam on the fermenting beer has started to subside and once movement in the airlock has slowed.