My Own Oaty Idaho: Homebrewing a 007 Golden Hop Pale Ale

BYOB by | Apr 2016 | Issue #111
Illustration by Ellen Crenshaw

Last November, I was lucky enough to travel to San Francisco and record material for my podcast Experimental Brewing. At each stop I learned something, which is one of my favorite things to do. On Alameda Island at Faction Brewing, owner and head brewer Rodger Davis introduced me to the new “Idaho 7” hop, straight from the land of russets.

The samples we had smelled of spicy pears and stone fruit. Unfortunately, Idaho 7 wasn’t available at the time, or I would have grabbed some for immediate use. But the wheels of commerce endlessly turn, and homebrewers can now buy the re-dubbed “007 Golden Hop.” With the broadly different palate offered by new fruity hops like 007, I wanted to put a fresh spin on Pale Ale. I’m a huge fan of oats. The “Bondian” hop name makes me think Britain, so why not flow in lexical harmony and use Golden Naked Oats?

Golden Naked Oats are an interesting ingredient. They taste and feel like a blend of rich, oaty, nutty fattiness and sweet, chewy crystal malt. In a beer like this we’re staying simple to allow full hop expression, so getting two flavors for the price of one is useful.

Then, in a nod to things both new and “English,” I figure why not drop a Conan or Wyeast 1318 London Ale strain on this? We’ll talk New England murk in another column, but if you wanted to swing more DIPA on this one, follow the variant amounts, including extra hop dosages.

Golden Hop Pale Ale
For 5.5 gallons at 1.057 | 44.3 IBU | 5.5 SRM | 5.8% ABV

Malt
11.0 lbs American 2 row
2.0 lbs Simpsons Golden Naked Oats

Mash
Single rest at 154°F for 60 minutes.

Hops
0.75 oz 007 Golden Hop (aka Idaho 7) | 15% AA | 60 minutes
1.50 oz 007 Golden Hop (aka Idaho 7) | 15% AA | 0 minutes

Yeast
Omega Labs OYL-052 DIPA, Giga Yeast GY054 Vermont IPA, Yeast Bay Vermont Ale, East Coast Yeast ECY-29 or Wyeast 1318 London III

Golden Hop DIPA Variant
Increase 2 row to 15 pounds and Golden Naked Oats to 2.5. Increase 60 minute hop addition to 1.25 ounces. Add 1.0 ounces at 10 minutes. Dry hop with 2.0 ounces for 5 days.