re: Homebrewing: In-Process Thread

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with .5 oz added in dry hop.

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did you misplace your decimal or is that per gallon??

Brulosophy proves BMoney

MOAR HOPS MOAR BETTER

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It was absolutely clear to me on this that the batch dry hopped with larger quantities resulted in a beer with greater aromatic intensity. From a face-value perspective, this just makes sense, more hops equals more aroma. Taking into acccount the results of this xBmt, the comments of others, and my own personal experience, I’m comfortable saying dry hop amounts make a qualitative difference, with larger quantities producing a beer with more hop character, a beer that for my preference is a better IPA, full stop.

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Even with the 60 gram batch dry hopped at fairly low levels, I was pleased and quite impressed with the aroma when it was fresh. However, fast forward a month and the hop character had greatly diminished. Alarmingly, this timeline puts it really close to when bottle conditioned beer is just starting to be consumed for many brewers. If I was trying to create a really dynamic bottle conditioned IPA , I’d be inclined to use an extremely large dry hop charge in hopes the beer would retain more aroma by the time it was carbonated and ready for serving, as the 180 gram batch did seem to hold up better over time.

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MOAR HOPS MOAR BETTER

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Did some conversions to ounces of his hop bill

Flameout hops
3.5 oz Mosaic
.4 oz. centennial
4 oz. Citra
3.5 Oz. Amarillo

dry hop
.7 oz or 2.1 oz. of each hop
mosaic
amarillo
citra

Got to say, that is a massive whirlpool charge.

12.5 oz. in whirlpool, 6.3 oz of dry hops for the heavier dry hop dose. I guess the new tip will be to double the dry hop amount in your whirlpool

Comparatively to the IPA i just brewed i'm at 3.5 oz. in whirlpool and 4 oz. in dry hop.

Gonna need MOAR hops next time.

I recently read somewhere that if you introduce too many late addition hops, you get too much of a grassy/muddled flavor. Though, they could have been talking production brewing as opposed to homebrewing.

Question, somewhat related. Using that massive amount of hops, i know some here, as well as this guy, does not filter out the trub when he brews. This beer would undoubtedly produce massive amounts of trub. My question would be, wouldn't you lose some volume due to trub loss when racking to keg/bottle after all said and done, as opposed to straining the hops before the primary? Or is the loss negligable to the exposure to wort the hop slurry gives to the primary wort?

Also, has this guy done any experiments with using muslin bags vs. straight pitch of hops into the wort? Curious if there is a noticeable difference.

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I guess the new tip will be to double the dry hop amount in your whirlpool

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I can tell you this is pretty much spot on for Ghost.

Congratulations to BugAC on finishing first in the German Wheat/Rye category and 3rd BOS at the Roberts Cove Germanfest with his hefeweizen.

Nice work Bug!

Congrats!

Damn, that's a pretty beer.

I don't know if I'd ever brew an oktoberfest unless I had a sure fire way to get rid of the keg.

Paulaner Oktoberfest used to be one of my 'go to' fall beers, but recent I ordered a Ayinger Oktoberfest at the Chimes and it was so malty sweet that it was borderline cloying. I got about half way through it and gave up.

So, my next homebrew up to bat is my night owl coffee stout i brewed last year. It came out very nice. Upon reflection, the only thing i found that it was a little sweeter than i wanted, but the coffee did cut the sweetness a little, but there a few other things i wanted to improve upon. So here is my old recipe compared with my new recipe (changed bolded).

Night Owl Coffee Stout (Version 1)

Estimated OG: 1.083 SG
Estimated Color: 50.1 SRM
Estimated IBU: 62.4 IBUs

11 lbs 2.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 7 71.2 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 8 9.6 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 9 4.8 %
10.0 oz Black Barley (Briess) (500.0 SRM) Grain 10 4.0 %
10.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 11 4.0 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 12 3.2 %
4.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 13 1.6 %
1.65 oz Nugget [13.00 %] - Boil 60.0 min Hop 14 55.4 IBUs
0.50 oz Liberty [4.30 %] - Boil 30.0 min Hop 15 4.3 IBUs
0.50 oz Liberty [4.30 %] - Boil 15.0 min Hop 16 2.8 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 17 -
4.00 oz Coffee (Secondary 5.0 days) Other 20 -


Mash @ 155 for 75 min.


Night Owl Coffee Stout (Version 2.0)

Estimated OG: 1.082 SG
Estimated Color: 59.6 SRM
Estimated IBU: 58.3 IBUs

11 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 10 65.7 %
2 lbs 2.0 oz Oats, Flaked (1.0 SRM) Grain 11 12.1 %
1 lbs 4.0 oz Chocolate (Briess) (350.0 SRM) Grain 12 7.1 %
1 lbs Carafa III (Weyermann) (525.0 SRM) Grain 13 5.7 %
14.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 14 5.0 %
12.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 15 4.3 %
1.50 oz Nugget [13.00 %] - Boil 75.0 min Hop 16 53.9 IBUs
0.50 oz Liberty [4.30 %] - Boil 30.0 min Hop 17 4.4 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 19 -
4.00 oz Coffee (Secondary 5.0 days) Other 20 -
1.00 oz Cocoa Nibs (Boil 10.0 mins) Other 18 - (This is optional)

Mash @ 152 for 60 to 75 minutes


So i'm upping my flaked oats amount (which i'm considering toasting). Upped my chocolate malt, and added roasted barley to compliment the debittered carafa 3, to get a slight taste of the burnt coffee flavor. I removed the 15 minute hop addition, and slightly reduced the IBU's. Also, version 1 finished at 7%, trying to get this one to finish at 8% by reducing my mash temperature. I'm also hoping this cuts down on some of the sweetness of last years batch.

Also, any advantages of using roasted barley in conjunction with de-bittered carafa 3? The 1st recipe, i used debittered so i wasn't getting strong burnt notes, and was hoping it was a bit smoother. I want to add some slight burnt notes, but hoping it isn't overpowering. I've had a stout before that used too much roasted barley, and it tasted like cigarettes.



Let me know your thoughts.