| Author |
Message |
    
Hallertauer
Advanced Member
Username: Hallertauer
Post Number: 520
Registered: 03-2003
Posted From: 89.12.41.149
| | Posted on Sunday, March 23, 2008 - 07:43 pm: | 
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OK I'm ready to brew up a 100% pilsner beer and want to bitter 120 liters with 100 grams of magnum. I have a bunch of 3.7% liberty to play with. How can I get the best hop flavor out of these? Should I consider FWH? Thanks! |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1587
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Sunday, March 23, 2008 - 11:36 pm: |
|
I'd probably do something like this: (disclaimer - I'm not used to working with volumes this large)
Hallertauer's Roll-Out-the-Barrel Pils
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 31.50 Wort Size (Gal): 31.50
Total Grain (Lbs): 55.00
Anticipated OG: 1.050 Plato: 12.33
Anticipated SRM: 3.0
Anticipated IBU: 41.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 55.00 lbs. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
4.00 oz. Liberty Pellet 3.70 9.6 First WH
3.00 oz. Magnum Pellet 14.00 28.2 60 min.
4.00 oz. Liberty Pellet 3.70 3.6 10 min.
4.00 oz. Liberty Pellet 3.70 0.0 0 min.
Yeast
----- |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 1457
Registered: 11-2004
Posted From: 71.204.51.87
| | Posted on Monday, March 24, 2008 - 02:39 am: |
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Wow Hallertauer, you have a one barrel system? |
Hallertauer
Advanced Member
Username: Hallertauer
Post Number: 521
Registered: 03-2003
Posted From: 89.12.207.65
| | Posted on Monday, March 24, 2008 - 10:26 am: |
|
Thanks Graham, I'll give that a try. I'll have to see it I have 12 ounces though. Just looked, I only have 126 grams  \ I guess I should have not used the word, "bunch". Hmmm Graham, with that in mind, where should I put them in to get the best bang for what I have on hand?
Bob, I have a keg with the top cut off as a boiler and I also have (2) separate 30 liter electric boilers. I use them all at once. I brew together with a neighbor and we split the batch. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1588
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Monday, March 24, 2008 - 02:01 pm: |
|
Man, that's not going to be a very hoppy Pils - that's only the equivalent of about 3/4 ounce of flavor/aroma hops in a 5-gallon batch. (Sorry for the non-metric units, but that's how I've learned to brew.)
I'd have to recommend reducing your batch size or committing yourself to brewing a Helles instead of a Pils. Or just buy more hops, if they're available. |
Bill Ballinger
Junior Member
Username: Willy_bill
Post Number: 44
Registered: 01-2006
Posted From: 40.0.40.10
| | Posted on Monday, March 24, 2008 - 02:55 pm: |
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I follow a traditional Pils hop schedule of 60min, 45min, 30min, 15min hop additions. All with Hallertau hops. I try to stay in the center of the BJCP Style guidelines for IBUs... about 35. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6711
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Monday, March 24, 2008 - 04:00 pm: |
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I do FWH, 60 min., and flameout. |
Hophead
Senior Member
Username: Hophead
Post Number: 2746
Registered: 03-2002
Posted From: 90.80.39.41
| | Posted on Monday, March 24, 2008 - 04:33 pm: |
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Same as DW, with a 15min addition too. It's just to give me something to do really... 
I'm not a metric person either, but I think that's still 4 or 5 ounces of liberty.
Graham, what a great way to burn a whole sack o grain!
(Message edited by hophead on March 24, 2008) |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 793
Registered: 01-2001
Posted From: 63.250.179.198
| | Posted on Monday, March 24, 2008 - 05:44 pm: |
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Have you thought about dry hopping with the Liberty? That should give you the greatest effect with the relatively small amount you have. If you don't want to dry-hop, I'd use them all at flame out. For either approach, increase the Magnum at 60 minutes to get the IBUs back up. |
Hallertauer
Advanced Member
Username: Hallertauer
Post Number: 522
Registered: 03-2003
Posted From: 89.12.207.65
| | Posted on Monday, March 24, 2008 - 06:20 pm: |
|
OK Patrick, but just the magnum at 60 min. gives me 36 IBU's. I can live with that. I could use the liberty all at flame out or maybe split them ala Denny conn, that is half FWH and the other half at flame out, if I do it like that I'd have 44 IBU's. The BJCP says 25 to 45 is within the style guidelines so I'd be at the upper limit. BTW 146 grams is 5 ounces of liberty. Is that really such a small amount? |
Graham Cox
Senior Member
Username: T2driver
Post Number: 1590
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Monday, March 24, 2008 - 06:45 pm: |
|
Hallertauer, in my Pils recipes I generally use about 4 ounces total in a 5-gallon batch. While I concede that scaling up hop schedules may not necessarily be a linear progression, that would be 25 ounces in a one-barrel batch. So yes, 5 ounces of aroma/flavor hops is a very small amount in a one barrel batch.
Pils is a hoppy beer, in bitterness, flavor, and aroma. To make a hoppy beer, you need lots of hops, and to get bitterness, aroma, and flavor, you need to spread out the additions in some fashion.
If you are dead set on brewing a one-barrel batch and using only the hops you have on hand, I'd split what you have and make an addition with about 10 minutes left and add the other half a knockout and let them steep 5-10 minutes or so with the kettle lid(s) on before initiating your chilling regimen. What you're going to have, though, will be a Helles and not a Pils. If you can live with that, brew on. You just can't make a hoppy Pils in that size batch with what you have on hand. |
Chumley
Senior Member
Username: Chumley
Post Number: 5351
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Monday, March 24, 2008 - 07:29 pm: |
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Given your constraints, I would use all the Magnum at 60 min, and all the Liberty at 15 min, and pass on the knockout hops. That to me would give you the most bang for the buck. The pils make lack a little in aroma, but I bet it will taste good. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1083
Registered: 03-2003
Posted From: 71.194.189.126
| | Posted on Wednesday, March 26, 2008 - 01:41 am: |
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Hallertauer,
I'm a big fan of using Liberty as FWH. I think FWH brings out the spiciness of Liberty better than other additions. Any way you can slip 60g of Hallertau in along with it?
If you want any ideas on hop scheduling, I brewed this recipe in Jan. and it just went on tap. It's quite tasty!
Wittburger II
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
02-A Pilsner, German Pilsner (Pils)
Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 21.50 Wort Size (Gal): 21.50
Total Grain (Lbs): 36.00
Anticipated OG: 1.047 Plato: 11.71
Anticipated SRM: 3.2
Anticipated IBU: 40.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.6 29.00 lbs. Pilsener Germany 1.038 2
13.9 5.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 2.00 lbs. CaraFoam Germany 1.030 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.25 oz. Hallertauer Tradition Whole 4.70 7.5 75 min.
3.00 oz. Liberty Whole 4.50 17.3 75 min.
4.00 oz. Hallertauer Tradition Whole 4.80 15.1 First WH
6.00 oz. Tettnanger Tettnang Whole 4.00 0.0 0 min.
Yeast
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WYeast 2124 Bohemian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 36.00
Water Qts: 45.00 - Before Additional Infusions
Water Gal: 11.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 50
Total Mash Volume Gal: 14.13 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
Hallertauer
Advanced Member
Username: Hallertauer
Post Number: 525
Registered: 03-2003
Posted From: 204.104.55.243
| | Posted on Thursday, March 27, 2008 - 09:09 am: |
|
OK I'm gonna make this on Friday. Chumley most directly answered my question as how I can get the 'best bang' for the hops that I have but then along came dave witt and made me start to think about FWH. Since my bitter hops are at the top of the guidelines I'm think about lowering them and throwing some of those into a FWH addition along with some liberty. I'll let you know how it goes. |
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