ben 10 Posted March 29, 2016 Share Posted March 29, 2016 Citra is low co-humolene and not harsh for bitterness at all, and yes I have tried it. Link to comment Share on other sites More sharing options...
Hairy Posted March 29, 2016 Share Posted March 29, 2016 I guess it is a personal thing. I have used Citra as a bittering hop and found it excellent for bittering but I have found Galaxy a little harsh. But I agree with you re Centennial; it is a great bittering hop in APAs. I have followed almost exactly' date=' except I'm using some Warrior in place of the small Magnum addition.[/quote']Wait a minute, Lusty using Warrior Isn't that a boring bittering hop? Link to comment Share on other sites More sharing options...
Waylon Posted March 29, 2016 Share Posted March 29, 2016 Go your hardest Ladies, Galaxy co-humolene… is lower than POR is it not!. I would never use citra as bittering hop again unless I was in a Citra single hop competition, Its a great aroma hop for mine, I also only use Galaxy for late boil 5min - flame out & dry hop, Link to comment Share on other sites More sharing options...
ben 10 Posted March 29, 2016 Share Posted March 29, 2016 Galaxy co-humolene… is lower than POR is it not!. no Galaxy 35 Pride Of Ringwood 32 http://bintani.com.au/brewing/hops Link to comment Share on other sites More sharing options...
Waylon Posted March 29, 2016 Share Posted March 29, 2016 That's it not much difference is there, Citra is less than both and harsher in the longer boil for mine, Link to comment Share on other sites More sharing options...
ben 10 Posted March 29, 2016 Share Posted March 29, 2016 Fair call. I used PoR recently for bittering and did notice it was sharp - for me - with the bitterness. Perhaps I'll buy some Galaxy sometime and try. All mouths are different. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 29, 2016 Author Share Posted March 29, 2016 Given this is my recipe originally, I might as well have some input as well. The type of beer this is probably doesn't suit a harsh bitterness, so I'd agree with not using Galaxy, or any other type of hop that gives that type of bitterness. I've only ever used Magnum for bittering this beer, obviously along with the Cascade and Centennial additions. It's a smooth beer, not a hop bomb. It started out basically with the intent of it having a similar flavour profile to an APA but with a nice red colour but it seems to be morphing into a more malt driven beer these days; I'm experimenting with English ale yeasts in it at the moment, but I still brew it to the same recipe as in the original post on this thread, which is the original incarnation of it. I had changed small things on some batches due to lack of certain ingredients, but these were never as good as the original. The yeast experimenting is fun though. In any case, the beer has always been a smooth flavoured beer and as such my advice would be to use Magnum for the bittering addition, or something that will give a similar result. IMO it will turn out much better than it would with a more harsh bitterness. Cheers Kelsey Link to comment Share on other sites More sharing options...
ben 10 Posted March 29, 2016 Share Posted March 29, 2016 That was my last of that brew. Cascade FWH, Cascade and Chinook late, MJs British Ale. Lovely Amber. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 29, 2016 Author Share Posted March 29, 2016 That's exactly how mine look when I hold them up to the sunlight, bloody beautiful colour. Must brew another one after my stout brew I think. Link to comment Share on other sites More sharing options...
Dingo 1525229558 Posted March 29, 2016 Share Posted March 29, 2016 Thanks for the feedback on bittering hops. Instead of doing a 60min boil to bitter could i use a Coopers Pale Ale can that has been pre bittered? and take away the bittering hop additions? I have calculated this in IanH spreadsheet and it comes to IBU 32 and EBC 39.4 Recipe.... Coopers Pale Ale 1.7kg Light Dry Malt Extract or BE3 500gms CaraAroma grain 280gms CaraPils grain 180gms Roasted Barley grain 65gms Centennial (8.2%AA) 20gms @ 20mins Cascade 30gms dry hopped. US-05 yeast I have left out the 600gm of Marris Otter. Should i leave it in ? Thoughts? Dingo Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 29, 2016 Author Share Posted March 29, 2016 In theory you could but I don't think it would taste the way it's intended to by using that kit. That's not to say it would be bad, just different to what it is when done from scratch and bittered yourself. It's up to you which way you go but if you want it to come out close to the original recipe, you'll have a better chance if you don't use a pre-bittered kit on it. Link to comment Share on other sites More sharing options...
Beerlust Posted March 29, 2016 Share Posted March 29, 2016 Hi guys. I'm not sure how my name got dragged into Kelsey's Red Ale thread relating to co-humulone levels of hops, but any advice I have offered to fellow brewers to perhaps look at adjusting their recipe around this area of a hop is for no other reason than to spare them some pending grief or disappointment in how the co-humulone level of the said hop will affect their brew based on how they described they wished to use it. My knowledge comes off the back of a hell of a lot of reading, research & practical brewing with a great number of different hop varieties used in many different ways. I just put the information & advice out there. People can do what they want with that. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Dingo 1525229558 Posted March 29, 2016 Share Posted March 29, 2016 Fair play Lusty, i'm new to the game so was just sussing if i could substitute hops for bittering. Thanks for everyones feedback. Anyways, i've come up with my own recipes. Red Falcon Briess Light Liquid Malt 1.7kg Coopers Light Dry Malt 500gm Coopers BE3 500gm CaraAroma 280gm CaraPils 180gm Roast Barley 65gm Magnum 10gm @ 60min Falconers Flight 15gm @ 20min Falconers Flight 15gm @ Flame Out Falconer Flight 20gm @ Dry Hop 21L batch BRY-97 or US-05 yeast Also, has anyone used these 'Best Malz Red x Malt' before. I am buying 200gm and see what they do. Thoughts on chucking them in this boil?? https://nationalhomebrew.com.au/beergrains-and-maltsbest-malz-red-x-malt Dingo Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 29, 2016 Author Share Posted March 29, 2016 You probably won't need them in that recipe, you'll get plenty of red from the Caraaroma and the roast barley. John has brewed a beer with 100% Red X malt I think it from memory turned out really well. Link to comment Share on other sites More sharing options...
Beerlust Posted March 29, 2016 Share Posted March 29, 2016 I have followed almost exactly' date=' except I'm using some Warrior in place of the small Magnum addition.[/quote']Wait a minute, Lusty using Warrior Isn't that a boring bittering hop? I'll admit I did find it a little lack lustre on the citrusy side for what I was hoping for when I used it. Massive alpha though, & 100gms went a long, long way over quite a few brews when purely used for bittering. It is a little on the limp side for what I want from my hops, but that said, it is still better than Magnum! Remind me to put that in my memoirs! Cheers, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted March 30, 2016 Share Posted March 30, 2016 Also' date=' has anyone used these 'Best Malz Red x Malt' before. I am buying 200gm and see what they do. Thoughts on chucking them in this boil?? https://nationalhomebrew.com.au/beergrains-and-maltsbest-malz-red-x-malt Dingo[/quote'] G'day Dingo, No point using a touch of Red X. To get a nice red colour it has to be used as a base malt. 100% of the grist is good, you definitely don't need any specialty malts flavour-wise. If you aim for an OG of 1.050, use 100% Red X malt and give it time to clear you will get a nice red colour and a pretty rich, malty tasting beer. I did a SMaSH with Red X, Centennial and Wyeast 2206 which produced a great result. In terms of flavour I can see similarities to what Caraaroma brings as a specialty malt. It will give quite different results to Kelsey's grain bill though. It's definitely worth trying one day, but not in this recipe. Cheers, John Link to comment Share on other sites More sharing options...
Dingo 1525229558 Posted May 26, 2016 Share Posted May 26, 2016 I couldn't wait to try the Red Ale, it has only been in the bottle for 8 days...... This has to be one of the tastiest things i have ever drank. It has a nice Roasty malt back bone with a subtle hoppy nose. This will only age better. I need to try and keep it away!!! Thanks for the recipe. Dingo. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 27, 2016 Author Share Posted May 27, 2016 No worries mate, glad you're enjoying it! I'm gonna brew another one next Saturday myself actually. Will be nice to have it on tap again, it has been a while! Link to comment Share on other sites More sharing options...
Wotto Posted October 24, 2016 Share Posted October 24, 2016 Hey Kelsey, do you adjust the 20 min hop addition for No chill or does it still go in at 20? Cheers, Andrew Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 24, 2016 Author Share Posted October 24, 2016 Hey mate, I don't adjust any hops timings for no-chilling, so yeah, they go in as written. I figure the main reason I don't adjust them is because I've always no-chilled since brewing AG, so I've sort of unintentionally made up my own hop schedules that work to give me the flavour and bitterness I want in my beers. And personally I think that's what everyone should be doing with no-chill because what works for one doesn't necessarily work for someone else. This nonsensical blanket rule of moving everything 15 minutes forward or whatever should be thrown on the scrap heap to be honest. /rant Link to comment Share on other sites More sharing options...
Wotto Posted October 24, 2016 Share Posted October 24, 2016 No worries, thanks mate! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 25, 2016 Author Share Posted October 25, 2016 All good mate. I know I'm probably biased given it's my own recipe but it's a cracker of a beer. Looking forward to the one I kegged yesterday being back on tap again! Link to comment Share on other sites More sharing options...
Wotto Posted October 26, 2016 Share Posted October 26, 2016 I'm hoping to brew this today, as long as the kids stay happy. I came up with a problem, the LHBS had no Caraaroma so I had to substitute Crystal 120. It'll probably be missing the flavour profile of the Cara but since it's my first time with the recipe I probably wont notice! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted October 26, 2016 Author Share Posted October 26, 2016 Bugger, yeah the crystal 120 should work alright, it may not give the strong caramel/toffee that Caraaroma does, but it should still be a nice beer! I had to sub some of the Caraaroma in one batch I brewed with some of my own home made crystal malt and it still tasted pretty close. What yeast are you planning to ferment it with? Link to comment Share on other sites More sharing options...
Wotto Posted October 26, 2016 Share Posted October 26, 2016 Actually, I forgot I was tossing up between the crystal and Munich 2 and I went the Munich 2 which should be a bit different to the crystal but not the same as caraaroma. I'm using US-05 to ferment at 18 degrees. I'm doing a mash out at the moment. Link to comment Share on other sites More sharing options...
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