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Old 08-30-2009, 12:29 AM   #1
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Default Fresh Hop IPA Recipe - Critiques welcome

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

Malt Bill
24 lb 2-row malt
1.5 lb Caramel 40 malt
2 lb Carapils malt

Mash temperature: 152 degrees Farenheit

Hop Bill
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
OG: 1.066
FG: 1.013 (Assuming 80% attenuation)
IBU: 63 (but who knows)
ABV: 6.8%
SRM; 8

Grain bill:
10 lb american two row
1 lb american crystal 40
1 lb carapils

Mash temp target 152

Hop Bill:
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.


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Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
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Old 08-30-2009, 02:41 PM   #2
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Freeze the reserve (dry hop) hops immediately. Most Fresh Hop beers do not dry hop because of the time limitations on availability. Commercial Fresh Hop beers hit the tap within a few weeks of brewing.

Extra yeast for a fast ferment is also a good move, just keep the temperature down.


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Old 09-10-2010, 05:13 AM   #3
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I made a pretty similar cascade/chinook wet hop pale ale two weeks ago, but I bittered with dry northern brewer pellets. It went into the keg today and the hydro sample had a very strange taste. It was good, but unlike anything I have brewed before. I'll need a few more samples to describe it accurately and I can't wait to see what it tastes like cold and carbed.

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Old 09-10-2010, 05:17 AM   #4
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my wet hop pale ale came out underhopped. I calculated 5 oz wet hop per 1 oz dry, and it was not a good ratio. I would say 7 to 1 is more accurate.

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Old 09-24-2012, 10:37 PM   #5
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So, by "wet" hop, you mean freshly picked, right?

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