Tag Info

New answers tagged

2

Liquid extract has about 36 ppg or points/pound/gal. That means that one lb. of LME in one gal. of water gives you an OG of 1.036. You have 5 kg or about 11 lb. Multiply that by 36 and you have a total of 396 gravity points. Divide that 5.5 (gal., roughly 23 L) and you get 72, so your OG would be 1.072. Because you're doing a concentrated boil, your hop ...


2

One way to evaluate beer bitterness is through the IBU/OG ratio. In your case that would be 151/63=2.396. Now this is hugely bitter! I don't know which style of beer you are trying to brew, but to take some guidelines, the Imperial IPA style (taken as an example of extreme bitterness) should have the following parameters: OG: 1.070-1.090 IBU: 60-120. This ...


1

If you in future experience these tea flavours or aromas, when not using Whirlfloc, then they may be due to tannins. If it is a bitter stewed tea flavour, that could have been tannins extracted from the mash. If the pH raised too far or the temperature of the sparge water was too high >77C then there is a chance these tea like flavours came from the mash not ...


0

I personally do not use bags for Leaf hop additions, as the filter on my kettle captures all the pieces of hops. Where as with pellets I find they escape from my kettle and make the beer bitty, so I tend to use them in a tight weave bags. May be split the hops into 2 bags so they have more space to circulate and stir the wort with the bag to get the wort ...


1

I have used low AA hops such as Saaz 3-4% in a bittering role and high AA hops such as Amarillo 8-11% in a Aroma flavour role, both to very good effect. There are no hard and fast rules on this. One thing to remember is that the flavour and aroma profile of bittering hops will come through in the final brew, even if you boil for 60-90 min. All modern hops ...


0

I would guess that your hops were old or had been poorly stored. The Alpha acids drop off rapidly unless you are storing them at low temps ie in the freezer: "It has been shown that the rate of loss halves for every 15 degrees C (27 degrees F)". Exposure to oxygen also degrades the Aplha Acids in your hops. If you are using malt extract it is better to ...


0

I'd say Amarillo. It's a west coast hop but not quite as widely used as Cascade. You could try Simcoe, as well, for the same reasons.


0

Now that this question is "reopened" I have found a couple of very good resources for this: Hop Union has an aroma finder: http://www.hopunion.com/aroma-wheel/ The way this is set up is that each aroma is split into 3 groups and each group is alphabetical (so where the alpha order "resets" is the start of the next group) and each hop has up to 3 aromas and ...


-2

I'm late to the game here, but for anyone else who lands here, try this: http://www.bertusbrewery.com/2013/03/dry-hopped-bud-light.html



Top 50 recent answers are included