Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.15 oz |
Chinook0.15 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
30 min |
5.33 |
15% |
0.15 oz |
Chinook0.15 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
15 min |
3.44 |
15% |
0.20 oz |
Chinook0.2 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
5 min |
1.84 |
20% |
0.20 oz |
Chinook0.2 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
0 min |
|
20% |
0.30 oz |
Chinook0.3 oz Chinook Hops |
|
Leaf/Whole |
13 |
Dry Hop
|
7 days |
|
30% |
1 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.70 oz |
Chinook (Pellet) 0.6999999983988 oz Chinook (Pellet) Hops |
|
10.61 |
70% |
0.30 oz |
Chinook (Leaf/Whole) 0.29999999931377 oz Chinook (Leaf/Whole) Hops |
|
|
30% |
1 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
21 qt |
Batch Sparge |
Sparge |
-- |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Bru'n Water Pale Ale Profile
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
140 |
18 |
25 |
55 |
300 |
110 |
Bru'n Water's Pale Ale Profile.
21 Quarts mash water treatment:
Target pH 5.4 @ room temp (after grain addition)
Gypsum: 8.9 g
Calcium Chloride: 1.3 g
Epsom Salt: 1.3 g
Lactic Acid: 1.6 ml
30 Quarts sparge water treatment:
Target pH 5.5 @ room temp
Gypsum: 12.8g
Calcium Chloride: 1.9g
Epsom Salt: 1.9g
Lactic Acid: 3.4 ml |
Mash Chemistry and Brewing Water Calculator
|
Notes
This experiment is designed to showcase new hop varieties in a SMASH beer. All hop varieties are American and they are primarily recommended for American hoppy beers. This experiment only uses pellet hops. 11 lbs Cargill Special Pale Malt was used because it is a neutral flavored base malt with a slight biscuit flavor. WLP001 California Ale yeast was chosen because I want to keep yeast flavors low. I'm adjusting my water to reflect the Pale Ale water profile in Bru'n Water. Water will be left uncovered for 24 hours to allow chlorine to evaporate.
Initially I was going to prepare the full volume of wort without hops and dry hop each beer with a different hop, but instead, I decided to boil each 1 gallon batch separately with multiple hop additions during the boil. Performing multiple hop additions will be a valuable because we will have a representation of what flavors/aromas we can get from each hop when added at different time throughout the boil. Each 1 gallon batch will receive 1 oz of hops.
This experiment does not include a 60 min hop addition because IBU extraction is not the focus. My thought is that a 60 min addition would lose all flavors and aromas unique to the particular hop being used. This experiment is all about retaining as much flavor and aroma as possible.
All hops excluding Chinook were purchased on 2/4/17 so hopefully they are from a 2016 crop and are fresh. I'm storing the hops in my freezer until brew day. The Chinook has been vacuum sealed and stored in my freezer for about 2 years. While this experiment should be performed on fresh hops to best showcase them, it will be interesting to see if the hops have degraded much over the past two years.
Hops used:
Chinook
Medusa
El Dorado
HBC 438
HBC 366
Mosaic
- Prepare 9.5 gal preboil wort
- Boil 30 min at full volume to induce hot break and help boil DMS
- Boil 6 seperate batches of 1.35 gal preboil wort
- Cool in ice bath.
- Collect 1 gallon in fermenter
- Evenly distribute decanted yeast starter once all 6 batches have been finished. Distribute slurry by volume and shake between pouring.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-02-23 17:26 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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