Below is the recipe that I used...
14 lbs. pilsner malt
2 lbs Vienna malt
2 lbs Munich malt
0.75 oz. Tettnanger hops (4% alpha), 0.25 for 90 min., 0.5 oz. for 75 min.
1.5 oz. Mt. Hood hops (3.2% alpha), for 60 min.
0.75 oz. Saaz (3% alpha), for 30 min.
3 tsp. rehydrated Irish moss
2-qt. starter of Wyeast 2206
Brewed on 02-02-2k8
Boil went without any surprises. Used the hops per the recipe and it came out of the boiler pretty bitter.
Wort came out of the Purple Tornado cool
guess at ~80°.
I probably used about ½ gallon of starter.
It started working in the fermenter by the next morning. That morning at the top of the wort there were large structures of yeast and, I assume, Irish moss and hops. By that afternoon the activity had become violent in its action and it looked as if it were in a roiling boil. That level of violence lasted two days and movement continued for almost 5. I left it on the primary for 2 weeks.
Bottled on 02-16-2k8. I used 1 ½ cups of DME boiled into a couple of quarts of water.
Broke down and tasted two bottles on 02-20-2k8 just because I damn well wanted to. Very little carbonation at that point.
Still has a very pronounced hops bitterness. Initially bitter but not unpleasant, secondary bitterness was actually unpleasant. Finish bitterness was good. Dont know how to get rid of that in the middle. I'm not a big hop head.
Very good tasting beer outside of the hops. Color was almost orange it was so reddish brown. Very cloudy. One thing at a time.
All of that to ask this: While I'm happy with the initial and finish level of hops, it's just too bitter overall. Where and how do I cut the hops rate?