DavidP17 Posted October 26, 2011 Share Posted October 26, 2011 Hey all im planning on putting a brew down next weekend (this will be my 5th!) Iv played around with some hop boils etc but im yet to make a brew with the only hop additions being dry hops? Everyone says it adds aroma but im just curious as to how much flavour it will add if any? I know it will change with the amount you dry hop with i was thinking of putting down something like this: Coopers OS Draught 800g LDM 200g Wheat dry malt extract (should i drop this and just use 1kg LDM? will be the first time using wheat extract) 200g Dex 25g Centennial pellets dry hopped Filled to 21 litres Might use US-05 Im also curious as to when is the best/safest time to dry hop as it seems everyone has different opinions and im sketchy about oxidisation Any thoughts/suggestions appreciated! Cheers Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted October 26, 2011 Share Posted October 26, 2011 Hey David, I think that recipe sounds great! I wouldn't mind trying that one.[joyful] I might go with 1Kg LDM 200g W. Malt and scratch the dex. I think I'd make it to 23L. Maybe not though, 21L might be nice. Go for the US-05 its a good yeast for that recipe. Dry Hop when the krausen dies back (3-5 days) Link to comment Share on other sites More sharing options...
NewtownClown Posted October 26, 2011 Share Posted October 26, 2011 Aroma plays a very big part in flavour. So, added aroma, as per late additions or dry hopping does, as you suggest, adjust flavour. Centennial (one of my favourites), is primarily a bittering hop but is big on aroma - citrus, floral, slight spice... 25 grams is a good starting point, I recently dry hopped an American IPA with 54 grams and found it quite grassy after a month conditioning, much improved after 4 months. Centennial is used often in American wheat beers, seeing as you haven't brewed with wheat before, why not go 50/50 with the LDM? I doubt 200 grams would be very perceptible. Try to use the Safale US-05, if not, Coopers re-cultured will also do a nice job Very nice sounding recipe, nicely balanced! Around 5% ABV in the bottle and 25 IBU I have all these ingredients (450 grams of Centennial arrived yesterday!), a day off and a fermenter about to be emptied... Cheers Link to comment Share on other sites More sharing options...
DavidP17 Posted October 26, 2011 Author Share Posted October 26, 2011 Thanks guys ill put this one down next weekend ! Im just curious to have a play with wheat malt, the first commercial iv had that uses a noticable amount of wheat malt (that isnt technically a wheat beer) is Stone and Wood Pacific Ale, quite nice although it could definately have more galaxy in it IMO Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 26, 2011 Share Posted October 26, 2011 That sounds like a recipe for perfection to me David [biggrin] I like to use small amounts of wheat malt too - It does wonders for the head [rightful] Link to comment Share on other sites More sharing options...
NewtownClown Posted October 26, 2011 Share Posted October 26, 2011 ... Stone and Wood Pacific Ale... Nice drop... Had it when it used to be called Draught Ale and was very fresh - full of hops! Had one recently it tasted like it was lacking in hop aroma. If that is the style you are looking for, definitely raise the wheat from 200g Link to comment Share on other sites More sharing options...
NewtownClown Posted October 26, 2011 Share Posted October 26, 2011 I would go for 20 - 30 % of fermentables Link to comment Share on other sites More sharing options...
DanielR7 Posted December 2, 2011 Share Posted December 2, 2011 When you add the hops after the 3 days how do you do it? Do you just chuck them in there? Link to comment Share on other sites More sharing options...
BrendanS8 Posted December 2, 2011 Share Posted December 2, 2011 Dan, just chuck em in. It works for me. However some of the brewers on this forum like to wrap em in a chux cloth (straight out of the pack of course) and chuck em in that way. Horses for courses!!![cool] Link to comment Share on other sites More sharing options...
Guest Posted December 2, 2011 Share Posted December 2, 2011 Everytime I just "chuck" them in I have constant troubles with them blocking the bottler when it comes time to bottle. Due to this, I would suggest wrapping them very lose in a new (fresh out of packet) Chux cloth or a sterile muslin, cheese cloth, stocking, fine mesh material like Swiss Voile or could use a hop sock/bag. Link to comment Share on other sites More sharing options...
DanielR7 Posted December 3, 2011 Share Posted December 3, 2011 Okay, might play it safe and go with the chux cloth. Thanks [joyful] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.