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-   -   hops for a smooth high ABV beer? (http://www.homebrewtalk.com/f12/hops-smooth-high-abv-beer-123023/)

schristian619 06-08-2009 10:38 PM

hops for a smooth high ABV beer?
 
So i decided to try something a little different. My goal is create a beer that is near black in color, but with out any roasted flavors. I want it to have a high ABV (10%+), but be an easy drinker. Basically something that drinks like its 5%, but is 10%+. I think I've got an idea for a grain bill. I'l thinking 14oz carafa III, 2lbs dextrose, 8oz carapils, 8oz white wheat, and enough 2-row to get an OG of around 1.090. I'm Thinking of using WLP051 for this to give it a little mroe flavor and body than WLP001, but not too much.

I'm kind of lost with the hopping though. I don't want it to be too hoppy like and IPA or IIPA, but just enough to balance out the sweetness and make it an easy drinker. I have a few varieties, but am somewhat open to using others. Hops I have are: amarillo, chinnok, simcoe. cascade, centennial, magnum, czech saaz, and stryan goldings. The goldings, cascade, and centennial are pellets but the rest are leaf.

I was thinking of using magnum for bittering because of it's clean profile, but not sure about the rest. Any ideas?

(sorry for the long post)

78kombi 06-09-2009 12:32 AM

really most of the high abv beer recipes i have seen use nobles..if it were me, id get some Hallertau..but you got the goldings and Saaz..1 oz goldings 60 and then 1 oz saaz 5 min
but its all opinion..just my .02

DeathBrewer 06-09-2009 12:54 AM

Styrian goldings and saaz are very soft...I would use those for flavor. And defnitely use some magnum for bittering.

Good luck, it sounds tasty.

david_42 06-09-2009 01:29 PM

Styrian goldings and saaz are are about the only choices from that list for flavor and aroma, dark ales don't do very well with citrus hops.

schristian619 06-09-2009 09:51 PM

Thanks for the suggestions. I think I'll play around with magnum for bittering and the saaz for flavor/aroma. I think i may have an ounce or 2 of hallertau left over from a hefe so that may come into play as well.

cheschire 06-10-2009 07:27 PM

HEY HEY!
you and me are in the same little boat here. Your on the right track though by researching. I already brewed mine without looking for proper hops. In return I have a very malty sweet beer:(. I used an oune of goldings and an ounce of cascade. Now that I look back its incredibly obvious that that wasnt enough. (I always wondered when the day would come where I say "that" twice in a row with it still making sense)

schristian619 06-10-2009 09:21 PM

Sorry to hear that yours didn't turn out as planned. I have definitely made my share of overly sweet beers, mostly due to better than planned efficiency though. I typically do at least some research for any new recipe. This one is taking a bit more creativity though because the beer is not to any "style" more of just an idea. I'll be brewing it next weekend so i have some time to play with the ingredients. Plus I'll need the time to ramp up the starter a couple of times.

ericm 06-11-2009 11:50 PM

Quote:

Originally Posted by david_42 (Post 1371233)
dark ales don't do very well with citrus hops.

It can be done: have you had a Stone 'Sublimely Self-Righteous' ale? dark and citrus/pine-y - it's delicious.

ericm 06-11-2009 11:54 PM

Quote:

Originally Posted by schristian619 (Post 1374287)
I have definitely made my share of overly sweet beers, mostly due to better than planned efficiency though

when I have an unexpectedly high efficiency; I notice it when taking a pre-boil gravity reading. I then can remove some wort and dilute it to the proper pre-boil gravity and save the excess wort in the freezer for starters (or if I have enough extra hops, I can rescale the recipe to a larger batch and just make more beer than planned). that way you get the anticipated gravity and balance.

TimBrewz 06-12-2009 12:12 AM

I have had great sucess with Simcoe in big beers-they are super low co-humulone, the bitterness is not harsh. And yes, they are "piney and citrusy" These work great with big American APA and IPA, but I also use them in my American stout and porter, both of which have won gold in competition. My 2 cents.


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