Post Number: 12
Posted From: 184.108.40.206
|Posted on Sunday, September 03, 2006 - 12:11 am: ||
I was wondering what experiences some of you have had with wet hopped beers. I plan on making a wet hopped RyePA with my homegrown cascade hops.
So far i have the following malt bill for my recipe (15G batch)
Marris Otter 13.00 kg 63.4%
Rye Malt 3.50kg 17.1%
Munich Light 2.00kg 9.8%
CaraFoam 1.00kg 4.9%
American Crystal 40L 1.00kg 4.9%
I'm not quite sure how i should use the hops though. Currently i have the following based on a guess of 5% AA and not taking into account the fact that the hops are wet.
Name amount units Alpha Min IBU
Cascade 400.00g 5.0 60.0 68.3
Cascade 200.00g 5.0 30.0 26.0
Cascade 200.00g 5.0 15.0 16.7
Cascade 200.00g 5.0 0.0 0.0
Totals for the recipe are
My questions are. What hop ratio (wet/dry) should i use keeping in mind that i just picked the hops and am planning on using them in 2 days.
Also, i've planned my recipe based on over hopping this beer (if thats possible) in case the IBUs aren't as high as i'm guessing or i have the wet/dry ratio way off. I have some columbus pellets in my freezer and i cant decide if I should take the 'safe' route and bitter with those and then use the fresh hops for the last 3 additions.
Anyways, anyone care to comment on my recipe, or on your own wet hopping experiences?
Post Number: 2270
Posted From: 220.127.116.11
|Posted on Sunday, September 03, 2006 - 03:31 am: ||
5:1. Personally, I would bitter with columbus and do late additions with the cascade, as well as some cascade first wort hops.
Post Number: 4314
Posted From: 18.104.22.168
|Posted on Monday, September 04, 2006 - 04:44 pm: ||
What Hophead said. I much prefer "all-Cascades" ales that have a higher alpha acid hop to bitter it.
Post Number: 462
Posted From: 22.214.171.124
|Posted on Monday, September 04, 2006 - 07:28 pm: ||
Typically people try to brew wet-hopped beers using the hops ASAP after picking, within a few hours if possible. The faster the better. Depending on the conditions, hops can dry fairly significantly within 2 -3 days.
Figure on using about 5x the weight of dried hops. I'd recommend keeping the maltbill simple to showcase the wet hop character, and I'd limit the OG to low-mid 1.060's.
You might also consider shredding/breaking open a portion of the wet hops to help expose the lupulin and essential oils before using them. Some people use dried hops for bittering and reserve the wet hops for flavoring and aroma additions. This cuts back on the total hop load into the kettle, which can help prevent an unpleasant vegetal character from developing.
Here's something along the lines of the bill that Russian River uses for Hoptime:
OG: 1.064; ABV: 6.7%
87% Pale 2-row
5% Crystal 40