Originally Posted by Puddlethumper
Didn't know that about the Mount Hood. I don't even recall why I bought them in the first place, but the recipe must have called for a small amount or I wouldn't have the leftovers now.
I have something close to your suggested ratio in my leftovers. What do you think of an APA using 1 oz. Horizon at 60 min for bittering, then use 1 1/2 oz Centennial and 1/2 oz Mt Hood for aroma at 1 min? I'm thinking about 8 1/2 lbs. domestic two row, 1 lb Munich, 8 oz Vienna and maybe 8 oz. Crystal 40L.
BTW, what kinds of beers are MH hops typically used in?
your recipe is pretty close. i'm guessing your hops are pretty set so i changed your grain bill a bit. the grainbill you have nets a 1.038 OG. with a healthy amount of crystal you're going to finish higher. your hops also net you 50 IBU's, 43 from the bittering charge. this would be a pretty bitter beer with not much hop flavor and possibly on the thin side. makes 4% ABV.
if you go to 9.5lbs of 2 row you end up a bit more balanced. even at this point you're OG is 1.056 and you're netting 50 IBU, 46 from the Horizon addition. not sure how bitter you like your beers but that's gonna come off quite bitter. you could reduce your horizon addition to .5oz then bomb all your hops in at 10 minutes. that will put your IBU's right around 50again but give you good hop flavor.
My personal preference would be to grab 2 more ounces of centennial. then do something like
9.5# 2 row
0.5oz Horizon @ 60 23.4 IBU
1.0oz Mt Hood @ 10 7.2 IBU
2.5oz Centennial @ 5 (or less) 18.9 IBU (or less)
1.0oz Centennial Dry hop, four days
your numbers there look like:
so your IBU's work out to be the same but a lot of it is coming with the centennial charge rather than getting all flavorless IBU's from the horizon addition. you're also staggering the hop additions which will put more emphasis on the centennial compared to adding them all at the same time.
Mt. Hood was bred from Hallertau. It's used in beers where you typically use noble hops. situations where hop flavor isn't the focus. wheats, tripels, pilseners/lagers.. that sort of thing. not to say they don't taste good. they're just a far cry from the pungent stinky american cones we usually use in hoppy beers.
here's a free beer calculator. http://www.brewtarget.org/
i use a linux machine so i use this rather than beersmith or some such. it's pretty good for free. it takes a bit of fiddling around to get used to it. it can be quirky. one of the things that i always forget is to add a yeast. if you don't plug a yeast in it won't give you gravities.
sorry for the leisurely response. school's been stressful lately. hence the empty fermenters.