Originally Posted by Revvy
I'm resuming this thread because I want to try the same experiment with an extra variable: my own grown magnum hops. I obviously don't have the alpha acid percentage and I still don't know how many of them I have (I will pick the flowers from the plant right during the brewing process).
Let's just suppose I have "enough", I would use them in this way:
15gr over 60mins (14,5/19,8 IBUs)
20gr over 15mins (9,6/13,1 IBUs)
20gr over 5mins (3,9/5,3 IBUs)
mash temp 66°C
25,5 liters batch
total IBUs: 28,0/38,2
the IBUs are a min/MAX Tinseth value calculated at 11%/15% alpha acid (range in which I suppose
my hops will be).
The grams expressed above are the dried weight obtained weighting the actual crop and dividing by 6.
And now the options:
- If the crop will be few grams more, I will put that on the 5mins drop.
- If I have a lot more I will store them.
- If I have less, I cannot scale down the batch (first because I will crush the grains the day before, second because it's too dangerous for me to keep the crushed grains around because I'm allergic to grain powder (yes, how strange can life be?)), so I will use some "standard" cascade hops to up the IBUs.
I'm aiming at 28/38 IBUs to keep it a bit hoppier: if it's low in IBUs I cannot do nothing. If it's high I can age it a bit longer as IBUs tend to get down in time (and I like hoppy beers
Water profile: something with a balanced chloride to sulfate ratio? Rising sulfate to let the hop shine a bit more?
I hope I've been clear enough, I was hoping in any kind of suggestion. Brewday is supposed to be in 5 days (next saturday) if the hops are ready to be harvested.
Cheers from Italy!