Originally posted by Boerne Brew I saw it too, but I do not remeber where it was. The jist was that greatest flavor comes at 20 minutes, and aroma at 7 minutes.
I'd like to see that too b/c 20 minutes I can accept although I believe that to be the outer limit. Seven minutes I'm not so sure about it *but* when I was still brewing for a job our knock-out was: boiler off, last addition, 15 min. whirlpool, rapid pump through chiller. That would have meant the hops steeped for 15+ minutes until they hit the CFC and they were pretty hoppy beers in flavor and aroma.
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Here's a pale ale that a friend gave me. Give it a try!!
?Which Pale Ale??
(English/India Pale Ale)
Ingredients for 7 gallons
5 pounds Muntons spraymalt ? extra light
3 pounds Muntons spray malt ? plain light
1 pound Crystal malt ? Muntons 2-row (60?L)
6 ? ounces Carapils malt ? Dingemanns (7.7?L)
2 ounces Kent Goldings hop pellets (6.2% ?-acid) ? 60 minutes
1 ounce Kent Goldings hop pellets (6.2% ?-acid) ? 10 minutes
1 ounce Cascade hop pellets (5.6% ?-acid) ? 10 minutes
1 ounce Cascade hop pellets (5.6% ?-acid) ? dry hop with #001 yeast (IPA)
1 ounce Fuggles hop pellets (3.7% ?-acid) ? dry hop with #005 yeast (ESB)
1 vial California ale yeast (White Labs #001)
1 vial British ale yeast (White Labs #005)
? Original specific gravity: 1.062
? Terminal Specific Gravity: 1.007 (#001)/1.009 (#005)
? Primary fermentation: 10 days at 68?F (20?C) in plastic
? Secondary fermentation: 19 days at 68?F (20?C) in glass
? Tertiary Fermentation: 9 days at 68?F (20?C) in glass
? Age since bottling: 2 ? months
WLP001 California Ale Yeast ? ?This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73?F
Alcohol Tolerance: High?
WLP005 British Ale Yeast ? ?This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 67-74%
Flocculation: High
Optimum fermentation temperature: 65-70?F
Alcohol Tolerance: Medium?
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Last edited by Davidpl85 : 05-03-2011 at 08:37 AM.
Hops (all whole leaf)
1oz Warrior @ 90 min
1oz Chinook @ 45 min
1oz Centennial @ 10 min
1oz Cascade @ 5 min
1oz Columbus @ flame out
dry hopped w/ 1oz Columbus & 1oz Cascade for 4 days
dry hopped w/ 2oz Amarillo for the next 4 days
Yeast
Whitelabs California Ale Yeast
This turned out deep golden in color, with a smooth bitterness, and a huge grapefruity hop flavor and aroma. I really love this brew.
After enjoying a beer with amarillo hops (Mojo IPA) and unsuccessfully trying to get the recipe I'm going to try to make this one, though my local HB store doesn't carry all the hops in leaf form. How much should I change the hop amounts to reflect this? Would it be better to get those I can in leaf, and the rest in pellets?
Also, pardon the additional newbie questions...but are there any special steps to the process? Add the cracked grains to cold water bring the temp up (just short of boil?), flame off add LME, bring to a boil then use the hop schedule as listed. My brewpot can't hold a 5 gallon boil, will boiling ~3 gallons then topping off be a problem?
You will be doing what's called a partial mash.This web site has lots of detail on how to do it. Pay attention to temp control. Temperature control is very important when mashing. You need to be near 153F +- about 5 degrees for this to work. If you go too far outside that range (especially ABOVE) you won't get the starch to convert to sugar (ever if too high or in a reasonable time if too cool). Use a thermometer -- don't guess.
Since you are doing a concentrated boil but switching leaf hops to pellets, I'd leave the hops amounts alone. A concentrated boil lowers your hop extraction. Using pellets instead of whole hops increases your hop extraction. These 2 effect will pretty much cancel each other out in your case.
HTH-
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Give a man a beer and he'll waste an hour. Teach him to brew and he'll waste a lifetime. - Nuco Gordo
This thread is awesome. I hope to try each of these recipes.
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Secondary: Frodo Baggins Brown Ale
ready: HopNasty IPA, Muffin Man Blueberry wheat, Amber
so close: Get Real ESB
Originally posted by Carl Spakler After enjoying a beer with amarillo hops (Mojo IPA) and unsuccessfully trying to get the recipe I'm going to try to make this one, though my local HB store doesn't carry all the hops in leaf form. How much should I change the hop amounts to reflect this? Would it be better to get those I can in leaf, and the rest in pellets?
Hops (all whole leaf)
1oz Warrior @ 90 min
1oz Chinook @ 45 min
1oz Centennial @ 10 min
1oz Cascade @ 5 min
1oz Columbus @ flame out
dry hopped w/ 1oz Columbus & 1oz Cascade for 4 days
dry hopped w/ 2oz Amarillo for the next 4 days
Yeast
Whitelabs California Ale Yeast
The LHBS doesn't have Warrior hops, I'd like to brew this weekend, can anyone suggest a good alternate to Warrior? From some reading I see that Warrior is similar to Nugget and Columbus (both of which are available), since the recipe already calls for Columbus I am thinking I should use Nugget? Any suggestions or advice.
I also read up on the partial mash and think I am ready for it...in light of already having done it for a stout I made, though I didn't use nearly as controlled an environment, it still came out very good. I think I'll try the oven method, we have a remote probe thermometer I can use to accurately monitor oven temp.
Originally posted by Carl Spakler The LHBS doesn't have Warrior hops, I'd like to brew this weekend, can anyone suggest a good alternate to Warrior? From some reading I see that Warrior is similar to Nugget and Columbus (both of which are available), since the recipe already calls for Columbus I am thinking I should use Nugget? Any suggestions or advice.
Magnum would be much closer to Warrior (both have a smooth bitterness), but to be honest, I think Nugget or Columbus would work much better with this recipe anyway.
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Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
You might consider the columbus for the 90 minute additon, since after being boiled for 90 miknutes all there is is there bitterness, nor flavor or aroma
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Primary: Replacement Beer IPA
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