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Old 03-09-2011, 04:52 AM   #1
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Default Bittering hops not so bitter...

I created an experimental IPA recipe that would have obvious malt flavor, but a real bitterness and floral hop flavor also so i FWH 2.5 oz of chinook hops. I thought this would make an intense bitterness but i opened the first bottle today and it smells great and hoppy, but the bitterness is not there.

Is it possible for malts to tone down bitterness this much? Or did i simply put too little hops in?

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Old 03-09-2011, 04:55 AM   #2
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Post up the entire recipe along with OG and FG...

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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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K1:
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Old 03-09-2011, 05:02 AM   #3
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15 lb american 2-row
3 lb brown malt
1 lb 60L

FWH
-2.5oz chinook
30 min
-1oz centennial
-1oz chinook
5 min
-1oz centennial

Dry hop
-2oz citra
-1oz centennial

(60 min boil)

Nottingham yeast

OG-1.060
FG-1.010

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Old 03-09-2011, 05:12 AM   #4
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Batch size??

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 03-09-2011, 05:14 AM   #5
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5.5 gallons. My bad

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Old 03-09-2011, 05:17 AM   #6
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Do you have the AA% of the hops?? Were those pellet or whole?

BTW, for a 5.5 gallon batch (into primary) that means you got about 51% efficiency there...

With all those hops, without knowing AA% yet, you should have a hop-megabomb... Well over 100 IBU there. If I tried to drink that, my face would implode.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 03-09-2011, 05:19 AM   #7
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I wish i knew the AA's. I believe the chinooks were like 13, i remember wanting high AA so i could get a real bitter brew. Im baffled.

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Old 03-09-2011, 05:22 AM   #8
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Same here... Beer Smith pegs the IBU's at ~160... Figuring the Chinook were 13%, Centennial were 10%, the dry hops won't impact actual bitterness...

How long was this on the yeast, or from boil to glass?

Maybe the hope were so old they pretty much lost their punch... Where did you get the hops from?

I would suggest having someone else try some of it. Maybe someone that's not so hop-happy...

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 03-09-2011, 05:26 AM   #9
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I do drink a ton of IPA's/IIPA's so maybe my mouth is just used to it? But i seem to doubt it. I brewed it on 2/7 and bottled on 2/28, and tasted it today. As for my efficiency, how do i improve thst? Ive never really been concerned with it really. i use a coleman cooler with a braided stainless hose to filter the wort.

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Old 03-09-2011, 05:32 AM   #10
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I would get someone else to try a bottle of that brew... Maybe try another one yourself, just to be sure you didn't just get the one 'bum' bottle... You might want to wait until it's been in the bottle for at least a full two weeks, and chill it down for a couple of days before trying it again... It might be just what it needs to become the IBU mega-bomb...

For your efficiency, that depends on several things...

Do you mill your own grains or buy them milled?
What gap is the mill your grains go through set to?
How much water do you mash with (qt/#)?
How long do you mash for?
Do you batch or fly sparge (shouldn't matter, more curious)?
How long do you sparge for and at what temp?

The person I've brewed a few batches with has a Coleman cooler with the stainless hose in it.. I believe he normally gets in the 70's range. I've been using the BIAB method so far, getting 78-82%. I'm about to do my first batch in my Coleman 70 quart cooler. When I was buying my grain the crush size was set to .039". My Barley Crusher is set to that same gap. I expect to get somewhere in the 70's range for my first batch in the cooler. I'll be tuning it over the next several batches until I get it stable. I typically do 90 minute mashes, and 10-20 minute batch sparges.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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