Rowbrew Posted June 17, 2018 Share Posted June 17, 2018 I've got some leftover hops to use up and thought that i would ask how you guys would use them. The malt bill will consist of 3.2kg Pilsner malt for an OG of 1.040 in 17 litres, No Chill. The hops i have are... 10g Citra 60g Centennial 50g Amarillo 50g Mosaic The hop schedule i came up with looks like this for an IBU rating of around 35 10g Citra @ FWH 60 min 20g Centennial @ Flameout 20 min steep 30g Mosaic Cube hops 50 g Amarillo Dry hop What do y'all think? What would you do with those hops? Let me know Cheers! Link to comment Share on other sites More sharing options...
The Captain!! Posted June 17, 2018 Share Posted June 17, 2018 I’m liking it. Throw it on Rowan Kirk Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 17, 2018 Share Posted June 17, 2018 Looks good mate Link to comment Share on other sites More sharing options...
Hairy Posted June 17, 2018 Share Posted June 17, 2018 I agree, it looks like a nice beer. Link to comment Share on other sites More sharing options...
Rowbrew Posted June 17, 2018 Author Share Posted June 17, 2018 Well that was easy, Cheers fellas! Im planning to brew it either Thursday or Friday with my sister. She has helped me do a couple of kit beers back in the day, but never an all grain brew. She is interested in the process so i thought, why not invite her over Link to comment Share on other sites More sharing options...
Rowbrew Posted June 17, 2018 Author Share Posted June 17, 2018 On a side note what yeast would you use? I was thinking maybe Coopers Commercial Ale Strain or WLP001 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 17, 2018 Share Posted June 17, 2018 For a recipe like that I'd go an American ale strain of some type. Show off the hops. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 17, 2018 Share Posted June 17, 2018 Yep same maybe even that San Diego super yeast Link to comment Share on other sites More sharing options...
Rowbrew Posted June 17, 2018 Author Share Posted June 17, 2018 WLP001 it is then. Thanks guys! Link to comment Share on other sites More sharing options...
Beerlust Posted June 18, 2018 Share Posted June 18, 2018 I'd switch the Centennial with the Citra, but that's just me. Looks like a nice drop. Good luck with the brew Rowbrew! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted June 18, 2018 Author Share Posted June 18, 2018 You know what Lusty, i thought about doing that first but i just finished a batch that was bittered with Centennial and although it was fantastic, i wanted to try something else. I have only used Citra as a FWH addition once and it was on my first ever AG BIAB brew, a Citra SMaSH. From memory it was quite nice. Thanks for your opinion though Cheers! Link to comment Share on other sites More sharing options...
Beerlust Posted June 19, 2018 Share Posted June 19, 2018 I'm just overly cautious around using very low co-humulone hops for bittering. You're only using a very small addition & FWH'ing it as well. The clean pilsner malt bill & midstrength OG will emphasize bitterness more than a sweeter, heavier malted bill would so that works in your favour here. Given you no-chill, the flameout Centennial addition should add some bitterness too. Nice hops used. Best of luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
Rowbrew Posted June 20, 2018 Author Share Posted June 20, 2018 Cheers mate. Hopefully get to brew this either tomorrow or Friday, though if i still feel like i do now, it won't be happening. Been on the couch sick all week Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 20, 2018 Share Posted June 20, 2018 I thought low co-humulone hops were the best ones to use for bittering? I've used Citra for bittering/FWH before with good effect, although the malt bill was different. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 20, 2018 Share Posted June 20, 2018 Yeah I was under the same assumption Link to comment Share on other sites More sharing options...
Beerlust Posted June 21, 2018 Share Posted June 21, 2018 21 hours ago, Otto Von Blotto said: I thought low co-humulone hops were the best ones to use for bittering? I've used Citra for bittering/FWH before with good effect, although the malt bill was different. Note I said "very low". If you don't aim for a decent IBU, you can end up with a notably sweet beer that lacks bitterness "bite" (for a better word). It's a case of a beer being bittered to 35 IBU tasting like a beer that was bittered to 25 IBU when you use a very low co-humulone hop as your main bittering hop. Not always a bad thing, but something to be aware of. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 21, 2018 Share Posted June 21, 2018 Fair enough. I think water chemistry plays a part in it as well. If you use water that contains more sulphate than chloride, it will accentuate hops and even if you are using a very low co-humulone hop you may still get a decent hop bitterness presenting in the final beer. If the chloride is higher, or even equal, then it will likely end up too sweet. I've actually been reducing the amount of sulphate I use in my water for pale ales recently as I found when it was 1.5-2 times or more higher than the chloride, the hops were a bit harsh. This last batch that's going into the FV after the red ale is kegged was done with practically equal amounts, but who knows what the tap water is exactly. Maybe I'll just use distilled water for everything so I can dial in an exact water profile instead of guessing from the 3 year old town water analysis, since the buggers won't update it. We're looking at buying a house late this year/early next year, so I can at least set up a brewing area in the garage or somewhere there. Might make it easier to make distilled water without taking up kitchen bench space. Cheers Kelsey Link to comment Share on other sites More sharing options...
porschemad911 Posted June 21, 2018 Share Posted June 21, 2018 My mantra is to aim for more IBUs than I think I'll need. My wife usually says my beers are too bitter, but I think they're getting to be just right. Nothing worse than an under-bittered beer! I'd rather dial it back on a re-brew than the other way around. Cheers, John Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 22, 2018 Share Posted June 22, 2018 I used to do that until I found the beers were too bitter, at least pale ales were anyway. Dialled them back to low-mid 30s IBUs and they're much better. Other beers have remained unchanged though as they were always fine as they were. Link to comment Share on other sites More sharing options...
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