{"id":361958,"date":"2026-08-01T15:22:31","date_gmt":"2026-08-01T15:22:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/river-dart-summer-ale-brewing-with-homegrown-calais-goldings\/"},"modified":"2026-08-01T15:22:31","modified_gmt":"2026-08-01T15:22:31","slug":"river-dart-summer-ale-brewing-with-homegrown-calais-goldings","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=361958","title":{"rendered":"River Dart Summer Ale – Brewing with Homegrown Calais Goldings"},"content":{"rendered":"


\n<\/p>\n

\n

There’s something really special about growing your own hops. I’ve had a hop plant in my front garden for a couple of years now, and this summer I finally had a decent enough harvest to actually brew with. The variety is Calais Goldings – a close relative of the more widely known East Kent Goldings, but with its own quiet character. I’d been waiting for the right recipe to show them off, and a classic English-style Summer Ale felt like the perfect fit.<\/p>\n

I named this one River Dart – a nod to the beautiful Devon river (that I live pretty close to) and the kind of beer I’d happily drink on its banks on a warm afternoon. Light, crisp, and unmistakably British.<\/p>\n

The Recipe<\/h2>\n

Let’s get brewing! The recipe below is suited for my Grainfather G30, but it can be scaled to suit your needs depending on your setup.<\/p>\n

Batch Size: 23 L
ABV: 4.6%
Boil Time: 60 mins
OG: 1.041
FG: 1.006
IBUs: 22.8<\/p>\n

Malt Bill<\/h2>\n

<\/p>\n\n\n\n\n\n
Name<\/th>\nAmount<\/th>\n<\/tr>\n<\/thead>\n
Plumage Archer Heritage Malt (Crisp)<\/td>\n4 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

Hops<\/h2>\n

<\/p>\n\n\n\n\n\n\n\n\n\n
Name<\/th>\nAmount<\/th>\nTime<\/th>\nUse<\/th>\nForm<\/th>\n<\/tr>\n<\/thead>\n
Calais Goldings<\/td>\n10 g<\/td>\nMash<\/td>\nMash Hop<\/td>\nWhole Cone<\/td>\n<\/tr>\n
Hallertau Magnum<\/td>\n5 g<\/td>\nBoil (60 min)<\/td>\nBoil<\/td>\nPellet<\/td>\n<\/tr>\n
Calais Goldings<\/td>\n20 g<\/td>\nBoil (20 min)<\/td>\nBoil<\/td>\nWhole Cone<\/td>\n<\/tr>\n
Calais Goldings<\/td>\n20 g<\/td>\nBoil (10 min)<\/td>\nBoil<\/td>\nWhole Cone<\/td>\n<\/tr>\n
Calais Goldings<\/td>\n30 g<\/td>\nBoil (5 min)<\/td>\nBoil<\/td>\nWhole Cone<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

Yeast<\/h2>\n

<\/p>\n\n\n\n\n\n
Name<\/th>\nLab<\/th>\nTemperature<\/th>\n<\/tr>\n<\/thead>\n
Blitz Lager (Fast Lager)<\/td>\nWHC Lab<\/td>\n16-20\u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

A note on the malt<\/h3>\n

I went with Crisp’s Plumage Archer Heritage Malt as the sole base malt, and I think it’s a brilliant choice for a beer like this. Plumage Archer is one of the oldest British barley varieties – it fell out of commercial use for decades before being revived by heritage grain enthusiasts. It has a delicate, biscuity sweetness that feels right at home in a traditional English ale. Using a single malt also lets the hops do the talking, which is exactly what I wanted here.<\/p>\n

A note on the hops<\/h3>\n

Calais Goldings are part of the wider Goldings family, sharing that classic English hop character – earthy, floral, with a gentle spice and a soft, rounded bitterness. They’re not as widely written about as East Kent Goldings, but they’re a lovely hop to brew with, especially when you’ve grown them yourself. There’s something deeply satisfying about dropping hops you’ve picked from your own garden into the kettle.<\/p>\n

Homegrown Calais Goldings Hops<\/figcaption><\/figure>\n

I used a mash hop addition as well as multiple boil additions, building up the hop character in layers rather than relying on a big late addition. With homegrown hops, the alpha acid content can be a bit of a mystery – I estimated around 5% based on the EKG baseline in Brewfather, which seemed sensible. The Magnum is just there to provide clean bittering in the background.<\/p>\n

Let’s get brewing<\/h2>\n

The night before brew day I measured out and filtered my water, adding calcium chloride and phosphoric acid to both the mash and sparge water – something I’ve written about recently if you want the detail on why I do this the night before.<\/p>\n

<\/p>\n
\n

How I prepare my water for Homebrewing<\/p>\n

In this article, I wanted to share with you some of the ways that I prepare my local water for homebrewing. I live in Surrey in the U.K. Our water isn\u2019t too bad, but much like London water it is quite hard and more suited to styles like Porters and Stouts.<\/p>\n<\/div>\n

\"\"\/<\/div>\n

<\/a><\/figure>\n

On brew day I fired up the Grainfather and aimed for a strike temperature of 63\u00b0C – a deliberately low mash temp to drive high fermentability and keep the body light and crisp, which is exactly what you want in a summer ale. After 60 minutes I stepped up to 75\u00b0C for a 10-minute mash out before sparging and collecting the wort.<\/p>\n

I added a Whirlfloc tablet at 10 minutes to help with clarity, along with a Servomyces capsule to keep the yeast healthy and well-nourished through fermentation.<\/p>\n

Once the boil was done and the wort was chilled down to pitching temperature, I pitched the WHC Blitz Lager yeast. Despite the “lager” label, this strain works beautifully at ale temperatures and ferments out clean and fast – perfect for a light, sessionable beer where you don’t want any distracting esters getting in the way.<\/p>\n

The waiting game<\/h2>\n

With the airlock ticking away, I left it to do its thing. The Tilt Hydrometer<\/a> kept me updated on progress – always reassuring to watch that gravity line drop steadily over the first few days. Once fermentation was complete and the gravity had been stable for a couple of days, I soft crashed and transferred to keg.<\/p>\n

\"Tilt
Tilt Hydrometer – English Summer Ale<\/figcaption><\/figure>\n

Tasting<\/h2>\n
\"Homegrown
Homegrown Hops – English Summer Ale<\/figcaption><\/figure>\n

Appearance<\/strong> – Pale, golden and brilliantly clear. This is about as light in colour as I brew – a beautiful straw gold that genuinely looks like sunshine in a glass.<\/p>\n

Aroma<\/strong> – Soft and inviting. There’s a gentle earthiness and a whisper of floral character from the Calais Goldings, with the heritage malt providing a faint biscuity backdrop. It’s subtle rather than punchy, which feels right for the style.<\/p>\n

Taste<\/strong> – Crisp, clean and refreshing. The bitterness is rounded and soft – nothing harsh, just a pleasant, lingering dryness that makes you want another sip. There’s a light grassy, herbal note mid-palate that I’m fairly sure is coming from the homegrown hops. It finishes dry and clean, exactly as intended. <\/p>\n

You might be wondering why I used a Lager yeast with this brew and there are a couple of reasons – firstly, it provides a clean backbone for the hops to shine on and secondly, it was the only yeast I had to hand at the time \ud83d\ude02<\/strong><\/p>\n

Honestly, I’m really pleased with how this one came out. It’s simple, it’s honest, and it tastes like summer. Growing your own hops and watching them end up in a finished pint is one of those homebrewing experiences I’d recommend to anyone with a bit of garden space and a bit of patience.<\/p>\n

Happy brewing! \ud83c\udf7b<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

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