What are you brewing?
Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens
Replies to This Discussion
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Permalink Reply by Martin Bridges on
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I recently brewed an American Amber which had mash-hopping but no 60 minute addition, and the bitterness seems fine.
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Permalink Reply by Stu McKinlay on
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did you calculate mash hop IBU? Promash had 85 for me but I don't believe that, or the 0ibu it calculated for the 100g at flameout...
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BeerSmith does some form of calculation. Can't remember what it was though. Overall the IBUs seemed pretty low, but the perceived bitterness seems fine.
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Permalink Reply by denimglen on
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Beersmith is -30% over what you would get at 60 minutes.
From the beers I've mash hopped they tasted about right IBU-wise.
"I considered US05 but, being a little 3.5% beer, I was concerned about it having a big hole in the middle"
I used to get that from SO4 when I used it too, that yeast always attenuated like a bitch for me.
I really should give SO4 another shot one day. -
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thanks Glen... that's about what I expected from Promash. I'd already added the hops before I plugged the recipe in!!
I had 200g of mash hops, so i'm looking at around 100ibu all up for a 1.035 beer. Should be interesting... I'm glad I didn't read up too much about it first, or I might have whimped out.
You know, Martin, I wouldn't get out of bed for less than 5g/L when mash hopping! ;-)
Tasted ok on brewday. Mashed at 69c, so I'm hoping it finishes around 1.008 to 1.010 for somewhere in the 3.2-3.5% range. Might have a taste tonight as it should be ready for dry hopping. -
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In fact, it's tasting beautiful now that it's carbed up. Subtle sweetness, but nice hop flavour. This keg will disappear way too fast!
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Permalink Reply by jt on
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What FG are you expecting from the SO4 Stu - are you going to let it go to it's natural conclusion or are you going to stop it somewhere ?
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Permalink Reply by Matthew on
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Day off on Wednesday so brewing a wee intercontinental experiment. Mixing American and NZ hops.
21L
5kg Pils
300gm Aromatic
300gm Special B
300gm Biscuit
300gm Caramunich II
100gm Wheat
10gm Pacific Jade @ 60
30gm each Amarillo, Columbus @ 20
15gm Sauvin @ 20
45gm each Amarillo, Columbus @ 10
25gm Sauvin @ 10
25gm each Amarillo, Columbus @ Dry Hop
15gm Sauvin @ Dry Hop
US05
1.063
116 IBU
I'm really interested with how the Sauvin will work with both Amarillo and Columbus. I see it a bit like the wino's mixing Viognier and Syrah.
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Permalink Reply by JoKing on
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A mate of mine did a Pale Ale with Columbus and Sauvin - and it was a little disjointed for my taste... both Columbus and especially (at the moment) Sauvin can be quite savory. I know this isn't the recipe advice thread, but I'd be a little tempted to town down the Columbus (he blasphemes...) to perhaps match the amount of Sauvin rather than match the Amarillo, and make up for the quantity loss with Amarillo: So like 45g Amarillo @ 20 with 15 each of Sauvin and Columbus.
Tell me to stick my nose out of it, but take it for what it's worth: just 2cents.
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No problem with you sticking your nose in, it's all good advice (especially when you've tried it before). That's all the Amarillo I have so I could just knock the amount of sauvin down to a background player or... just bowl on ahead and do it anyway ;-)
What about alternative NZ hops?
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Just go ahead with it... if it turns out good, then it's pat on the back time. If it feels like there's a tweak to be made for a re-brew, then you know what you can do!
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