King of Cascade

Recipes 

February???? You have more patients than I do. Let us know how it turns out. Did you use all the crystal to balance the hops?

Jamo99

Recipes 

Yeah, February would be the ideal...brewing every weekend since June helps in that department. It could very well get broken into a little earlier. I used the 1.5# of crystal and the exact hopping schedule. I think that the flavor from the FWH plus the flavor additions should work really well with that caramel maltiness. I'm thinking the 40L and 120L should give me some interesting depth on that front, and the hop flavor should come screaming through. I kept the IBU/OG ratio a bit under 1 to push the malt, but I tried to squeeze every last drop out of flavor out of the amount of IBU's that I "spent." This will sit for a month now, before getting tasted and possibly dry hopped.

With regard to FWH, I've used it on my house IPA and the bitterness is there, but is definately different. It's tough to explain, but the balance is still there. It's just that the bitterness isn't poking you in the tounge saying "Hey, look at me". I didn't do a 60 minute addition this time because I didn't want that assertive character. Next time on my house IPA, I would probably do the FWH, then add a minor amount of a high alpha variety, millenium maybe, for the 60 min addition. Only .1 or .2 oz. You get a different bitterness that gives the IPA an attitude that wouldn't work as well in this style.

King of Cascade

Recipes 

I hate to keep bringing this up but the link was not available a few days ago when we had this discussion. As I mentioned Denny Conn gave a presentation on FWHing among other thing but here is the link to the seminar. See page 29 and especially 32 on the bitterness of FWHing.

Jamo99

Recipes 

Just pulled the first pint of this and it is quite tasty. First creation is officially in the database!

Jamo99

Recipes 

Entered this one in a comp. Thought people would like to see the comments regarding bitterness since I had no 60 min additions. I added the comments to the recipe in the database.

With all the 1.5# of crystal malt I should have had a lower mash temperature (something like 152F). Both judges made it clear that it seemed a bit underattenuated. At FG 1.024 I can see their point. Will be making again with some tweaks. (Lower mash temp and a yeast with a little more character like Wy 2450 Denny's Fav 50.

You can see the recipe in my dropdown for the rest of the judges' comments. Here are the flavor comments that reference bitterness specifically.

Judge 1:

Flavor: Full, rich malt flavor. Caramel and toffee. Firm earthy hop bitterness followed by resin hop flavor. Very nice but seems a bit underattenuated. Slight ethanol flavor at finish. (12/20)

Judge 2:

Flavor: Very assertive bitterness, especially in the finish. Malt is definately in the background here, but still provides a counterpoint to the hops. Finish could be dryer. (12/20)

rickfrothingham

Recipes 

Thanks for looping back on this one! I'm thinking about brewing an American Amber recipe thats mostly based off of this one, but probably just less crystal 40 and mashing around 151 or 152... i like my beers dry.