pride of ringwood

[fatcontro11er]

i have some pride of ringwood hop pellets and have heard they are high bitering , does anyone know what quantity i should use in a 5 gall brew and also would they be suitable for a stout ?

[stevezx7r]

The Pride of Ringwood are usually around the 10% - 14% AA level and produce hoppy fruit flavours. They look like they could be used for bittering or flavouring so depending on whether you like your stouts with the above flavour profile you could give it a try.

[Fatgodzilla]

The former standard bearer for Australian hops. Was once the highest alpha hop commercially available but now a long way from it. What AA reading is the Pride of Ringwood you got ?

POR Pellets don't throw a huge amount of aroma (may as well say bugger all) so these are for bitterness first and flavour second. Wouldn't actually say they produce a "fruity" flavour either.

As Australian mainstream brews don't have much in the way of aroma or flavours (no jokes please ) POR is good in simple bitter recipes where you don't want excessive hop flavours (malt flavours preferred). Use them for session ales and lagers when the ideas to chuck em down quickly. Find an australian sparkling ale recipe to make - perfect for upcoming Ashes series when you Poms get smashed again by us colonials.

[Fatgodzilla]

Found this as an example.

Coopers' Sparkling Ale Clone
by Dawnell Smith


Coopers Sparkling Ale
(19 litres, extract with grains)

Ingredients

2.75 kg Coopers light liquid malt extract
250 gm. crystal malt (60° Lovibond)
500 gm Belgian candi sugar (white)
10 gm Pride of Ringwood pellet hops 60 minutes
15 gm Pride of Ringwood pellet hops 15 minutes
15 gm Pride of Ringwood pellet hops 2 minutes
1 tsp. Irish moss

Step by Step

Steep specialty grains in 12 Litres of water at 65° C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.

Cool to about 21° C and transfer to fermenting vessel with yeast. Ferment at 18° to 22° C until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.

All-grain version:

Omit extract and mash 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66° C for 45 minutes.

Sparge with hot water (78° C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.

OG = 1.050 ; FG = 1.006 ; IBUs = 25

Yeast used is usually cultivated from the commercial Coopers Sparkling Ale (bottle conditioned beer) but if unavailable use a yeast that really dries out the wort (as the Coopers does)

[fatcontro11er]

thanks for the reply thats great ill give them a go , think i will give a stout a try as theuy are high bittering i believe , and dont think theybwill impart too much in the way of aroma , would i be right in saying that ?

[Fatgodzilla]

Fine for stouts where you don't want aroma. Again, many older stouts made in Australia used POR exclusively. Obviously with the new varieties available, POR is no longer the dominant hop here. But it will stay a favourite of Aussies, I guess like Fuggles to you Brits and Cascade to Americans. Hopefully the recipe gives you some idea on hopping rates.

[clogwog]

As another Aussie resident, I totally endorse what Fatgodzilla said.