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Bitterness is not linear throughout the boil, so you cannot assume that it will be twice as bitter after 60 minutes vs. 30 minutes. I'm also not sure that you're going to get a great sense of the bitterness in the partially-boiled wort vs. the finished beer, but I don't have a really compelling argument as to why not. But I'm not understanding something ...


2

A hop tea may work. However, the bitterness extracted from hops at pH > 6 becomes progressively harsher with higher pH. Thus, to get a more rounded bitterness, you should not boil in plain water, which has a pH > 7. You could try boiling the hops in a little of the fermented beer, since this will have pH in the ball park of what you need. (Fermented beer is ...


2

Both Denny Conn and mdma were correct to some extent. I am not able to pick who answered the question fully at this go of it. So I’ll answer with my own results and hope others experiment further to dial in the process. I planned on splitting a 5 gallon batch all along for comparison so I wouldn't feel it wasn't wasted if it didn't turn out. The design ...


1

There's plenty of commercial beers that exceed 100 IBUs, some go to absurd levels. A lot of my favorite DIPA's have over 100 (Stone's Ruination being the first that comes to mind). I've had the IBU debate with others who have made the claim of the human threshold on hops. No one has been able to cite a factual source on whether or not such a theory is at ...


1

With the hops you have listed, I'd go with Challenger or Target, and keep the IBU's in the 20-25 range to minimize the flavor. For the Dry Hopping, about an ounce in a 5gal batch is detectable, while a radio of 1:1 ounces/gallons is the standard way to get pungent dry-hop goodness. If you want the dry hop aroma to be fairly strong, I'd split the batch into ...


1

Since you don't necessarily need the beer to be completely non-alcoholic, perhaps you could consider brewing an small (session) beer instead? Mashing at the higher end, perhaps with some flavourful caramel malts, wheat or rye for extra body and an small grain bill should give you a head start. I did some experiences with second (and third) runnings from ...


1

You cannot make a truly alcohol free beer. The best commercial brewers can do is get it down to about .5% ABV. At home, most report that about 1.5% ABV can be achieved with boiloff. However, it is reported to have a severely negative impact on flavor. Having tried this, I would advise you not to waste your time. The bitterness is concentrated, not ...



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