Picking up ingredients at the LHBS this morning for my Scottish 60/- brewday (and rib smoking hee haw) tomorrow, I noticed a flyer next to the hop fridge which said that they were taking orders for fresh hops. Orders to be taken until next Tuesday 9/1 and then said hops to be picked in adjacent Lake County and subsequently available for pickup. $10 per half pound, it said. And it said assume the need to use 4-5X the volume of dried hops given the relative moisture content.
The few fresh/wet hop beers I've tried haven't really blown me away. But I'm not a huge Scottish ale fan either and look at me happily preparing to brew one. And why? Because I've not made one before and fresh off my own taps I have no doubt it will satisfy. Similarly, brewing with fresh hops is another opportunity to brew (and drink) something different. So I ordered me up a half pound each of Cascade and Chinook (they also had Mt. Hood, Liberty and Willamette). Dude who took my order (Gabe) gave me a flyer prepared (last year I believe) by Vinnie at Russian River with a recipe, which reads:
For a Complete Lupulin Experience . . . Drink HopTime Harvest Ale
7 lbs of "wet" hops per barrel of beer!
Recipe - net volume 10 Gallons
Gross volume to the kettle 12 Gallons
OG: 1.064 TG: 1.012 IBUs: 58-68 6.75 ABV
Water: Hard, same set-up as would be used for an IPA
24 lb 2-row malt
1.5 lb Caramel 40 malt
2 lb Carapils malt
Mash temperature: 152 degrees Farenheit
Chinook (wet, un-dried) 3 oz 90 min
Cascade (wet, un-dried) 14 oz 90 min
Cascade (wet, un-dried) 10 oz 30 min
Chinook (wet, un-dried) 5 oz 0 min
Cascade (wet, un-dried) 11 oz 0 min
Chinook (wet, un-dried) 2 oz Dry hop (7-14 days)
Cascade (wet, un-dried) 2 oz Dry hop (7-14 days)
Here endeth the words of Vinnie.
Dude (Gabe) said that he made a wicked red last year, a single hop with Chinook, but that it lacked bitterness. He recommended using standard dry/pellet hops for bittering and dedicating the fresh to late additions.
So then, friends, here is my plan for my fresh hops, based largely on Vinnie's recipe. I used, as I always do, TastyBrews recipe calculator and just divided the standard IBUs on the fresh hops by 4. As good a guess as any I figure.
Serendipity Fresh Hop IPA
Batch size: 5 gal (usually I shoot for 5.5, but I'm going to need a lot of room for the Dry Hops)
Boil Volume: 7 gal
FG: 1.013 (Assuming 80% attenuation)
IBU: 63 (but who knows)
10 lb american two row
1 lb american crystal 40
1 lb carapils
Mash temp target 152
0.5 oz columbus (pellets) 60 min (15.4 AA, 27.3 IBU)
2 oz Chinook (fresh/wet) 30 min (3 AA, 16.3 IBU)
2 oz Cascade (fresh/wet) 30 min (1.7 AA, 9 IBU)
2 oz Chinook (fresh/wet) 15 min (3 AA, 10.6 IBU)
2 oz Chinook (fresh/wet) 0 min
4 oz Cascade (fresh/wet) 0 min
2 oz Chinook (fresh/wet) Dry Hop 7-14 days
2 oz Cascade (fresh/wet) Dry Hop 7-14 days
About half my IBUs are from "normal" hops, which means even if the fresh are lower in AA than I'm guessing, I will still be reasonably bitter. Put another way, I only need 13 IBUs from 6 oz of fresh hops in my boil to get me within the style guidelines. I would like to avoid too much "fresh cut grass" taste/smell in this and so may end up cutting the dry hopping more toward the shorter side.