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Post by shaggaroo on Mar 6, 2021 13:42:41 GMT -6
I'm not quite ready to brew yet, but say I wanted to brew something 80% Rahr Pale, 10% flaked corn (because I like what corn brings to the table), and 10% Carapils Copper (thanks Ken!)... what kind of hop(s) might I use? I currently have the following hops on hand: Cascade, Citra, Columbus, Hallertau Magnum, Hallertau Mittelfrüh,Mosaic, Mt Hood, Nugget, Simcoe, Tettnang. Thanks for the help!
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Post by bklmt2000 on Mar 6, 2021 13:45:44 GMT -6
What style are you aiming for, and what yeast will be deployed?
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Post by shaggaroo on Mar 6, 2021 14:27:08 GMT -6
What style are you aiming for, and what yeast will be deployed? Haven't really thought about that... my guess is US-05 or maybe 34/70, I like both. Style?? ¯\_(ツ)_/¯ 30-ish IBU? |
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Post by bklmt2000 on Mar 6, 2021 16:21:18 GMT -6
A couple of ideas:
If using US-05: Magnum or Simcoe to bitter, Columbus for FWH, Cascade for late additions, and Mosaic as dry-hop.
If using 34/70: Magnum to bitter, Mt. Hood at 15 min, Tett at 10 min, and Hallertau at flameout. If dry-hopping, I've used Mt. Hood to good success.
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Post by poptop on Mar 6, 2021 17:45:55 GMT -6
Seems your design leans towards a Cream Ale. With that, I’d go for a mild bitter and subtle hop finish to let the malt and corn shine. Make a slammable beer
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Post by tommymorris on Mar 6, 2021 21:35:49 GMT -6
Seems like a American Lager or cream ale. I would go with Hallertau, Tettnang, or Mt. Hood.
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Post by Ken on Mar 7, 2021 9:46:08 GMT -6
Honestly, it's totally up to you. There is no wrong answer. I have tasted "American Lagers" made by commercial breweries that had a touch of Citra (or similar) in them. It's not what I would do but you could totally do it. The grain bill you put together looks like an American Lager or Cream Ale recipe depending on the yeast so neutral hops (hallertau, tettnanger for lager, Mt. Hood for ale) makes the most sense. It all comes down to what you want the beer to taste like.
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Post by shaggaroo on Mar 7, 2021 9:53:07 GMT -6
Seems your design leans towards a Cream Ale. With that, I’d go for a mild bitter and subtle hop finish to let the malt and corn shine. Make a slammable beer These are all great ideas... thanks guys! Now I just have to find time to brew  By "mild bitter", what are we talking? 20-30 IBU? |
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Post by Ken on Mar 7, 2021 10:23:21 GMT -6
Seems your design leans towards a Cream Ale. With that, I’d go for a mild bitter and subtle hop finish to let the malt and corn shine. Make a slammable beer These are all great ideas... thanks guys! Now I just have to find time to brew By "mild bitter", what are we talking? 20-30 IBU? 20 would be mild. 30 would be a little aggressive by style guidelines but we're homebrewers and we don't need no stinkin' guidelines.  I seem to bitter a lot of things to about 20 and then decide what I want the beer to do after that. Sometimes for a very mild, smooth, drinkable beer I just leave the 20 right there, other times I add a bit more later or a lot more + a whirlpool + a dry hop, etc. |
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Post by shaggaroo on Mar 7, 2021 13:21:22 GMT -6
Columbus FWH to about 16 IBU, then 3-4 IBU Mt Hood at 10 min? US-05 yeast. Just thinking out loud here... feel free to say, whaaaat?
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Post by bklmt2000 on Mar 7, 2021 15:05:18 GMT -6
Looks solid to me. Looks like a cream ale with some craft beer/pale ale lineage.
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Post by poptop on Mar 7, 2021 15:46:39 GMT -6
Seems your design leans towards a Cream Ale. With that, I’d go for a mild bitter and subtle hop finish to let the malt and corn shine. Make a slammable beer These are all great ideas... thanks guys! Now I just have to find time to brew By "mild bitter", what are we talking? 20-30 IBU? To me, mild bitter doesn’t rise above 20. I’m learning I like that for many of my beers |
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Post by Ken on Mar 7, 2021 18:34:26 GMT -6
Columbus FWH to about 16 IBU, then 3-4 IBU Mt Hood at 10 min? US-05 yeast. Just thinking out loud here... feel free to say, whaaaat? How did you calc the FWH addition? I know I have been a PITA about this before but no calculator that I use will give me any IBUs for a FWH addition... I get ZERO which I know is incorrect. |
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Post by bklmt2000 on Mar 7, 2021 18:36:31 GMT -6
Columbus FWH to about 16 IBU, then 3-4 IBU Mt Hood at 10 min? US-05 yeast. Just thinking out loud here... feel free to say, whaaaat? How did you calc the FWH addition? I know I have been a PITA about this before but no calculator that I use will give me any IBUs for a FWH addition... I get ZERO which I know is incorrect.
I calculate it as a 20-min addition.
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Post by Seven on Mar 8, 2021 7:36:57 GMT -6
BS Mobile has FWH producing more IBU than the traditional boil addition. I haven't used ProMash in a while (it's on a really, really old laptop) but I believe that it calculated differently. Seems there is no consistency between software.
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By "mild bitter", what are we talking? 20-30 IBU?
I seem to bitter a lot of things to about 20 and then decide what I want the beer to do after that. Sometimes for a very mild, smooth, drinkable beer I just leave the 20 right there, other times I add a bit more later or a lot more + a whirlpool + a dry hop, etc. 