Hop Comparison
I'm planning on brewing three beers (over time) with the only difference being the hops with the aim of learning the characterstics of each of the hops.
I'm planning on a simple recipe of:
100% Maris Otter base
1056 yeast
all fermented as close to 19C as I can get them.
How should I hop?
I was thinking of using a common bittering hop (Pacific Jade or Super Alpha) to 25 IBU.
Then using a varying hop for two hop additions of:
12g at 10min
25g at 0min
Batch 1 = Riwaka
Batch 2 = Nelson Sauvin
Batch 3 = NZ Styrian Golding
and then possibly (if I haven't lost interest) Batch 4 = Motueka
What do you think of the hops schedule & volumes?
Are they suitable for all of the hops?
Should I use the variable hop for bitterring also?
Any thoughts?
I'm planning on a simple recipe of:
100% Maris Otter base
1056 yeast
all fermented as close to 19C as I can get them.
How should I hop?
I was thinking of using a common bittering hop (Pacific Jade or Super Alpha) to 25 IBU.
Then using a varying hop for two hop additions of:
12g at 10min
25g at 0min
Batch 1 = Riwaka
Batch 2 = Nelson Sauvin
Batch 3 = NZ Styrian Golding
and then possibly (if I haven't lost interest) Batch 4 = Motueka
What do you think of the hops schedule & volumes?
Are they suitable for all of the hops?
Should I use the variable hop for bitterring also?
Any thoughts?
Replies to This Discussion
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Permalink Reply by Nick on
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Also if you make a normal size brew but split it up you eliminate other variables like mashing.
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Permalink Reply by MrC on
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I've brewed the first split batch for this using 100% Riwaka in one and 100% Sauvin in the other. So far, so good.
I've been thinking about tasting these (pretty much non-stop since I brewed them) and I'm planning on blending some for taste test purposes.
Any tips on blending?
Is blending a valid test of what the beer would taste like if the hops were mixed during the brew?
Should I blend at bottling or just blend the finished products in the glass looking for the ratio that I like?
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