Cuzco_Brew

Recipes 

Hi All, I am brewing a Pale Ale tomorrow, I've pretty much decided on the malt bill, but would like some feedback on the hop schedule I have selected. I am not looking for an agressive over the top hoppy beer, just a nice session ale.

Regarding the pilsen malt, I know that's not to style, but it's what I have got. Hop wise I have more of the Galaxy, Cascade and Summit that I can use if needed.

This is what I have so far, this is for a 22L batch (sorry about the metric system).

I am not sure weather to leave the Galaxy in or take it out and just use Cascade for the late hops. I have no 60 minute additions, but instead have gone for using all hops in the last 20mins and increasing the amount to compensate.

Recipe Specifications
--------------------------
Estimated OG: 1.054 SG
Estimated Color: 6.4 SRM
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 71.00 %

Ingredients:
------------
Amt Name
4.47 kg Pilsner
0.50 kg Munich Malt
0.21 kg Crystal Malt - 20L
0.21 kg Crystal Malt - 40L

25.00 g Summit [15.80 %] - 20.0 min - 25.3 IBUs
7.00 g Cascade [5.60 %] - 10.0 min - 1.5 IBUs
7.00 g Galaxy [12.40 %] - 10.0 min - 3.3 IBUs
14.00 g Cascade [5.60 %] - 0.0 min - 0.0 IBUs

1.0 pkg Safale US-05

Thanks
Zac

hopsalot

Recipes 

No bittering hops? it is going to be all aroma, possible very unbalanced. I would throw half of your summit hops at the beginning of the boil

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Cuzco_Brew

Recipes 

No bittering hops based on a technique I read in a BYO article by Gordon Strong. Basic idea is to use all hops in the last 20 mins and compensate with amounts to achive the IBUs you want.

hopsalot

Recipes 

After doing some research that sounds pretty good, nice hop aroma and flavor but easy drinking. Personally I would start additions at 30 minutes

is that article available online?

__________________
In Illa Brettanomyces Nos Fides

http://bjsbrewery.blogspot.com/

agodfrey11

Recipes 

Gordon also talks about it in his book brewing better beer. Jamil also has no boil hops in his evil twin for heretic brewing. Just a ton of hops at flameout. Sounds like a good idea to me.

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Primary: American Wheat
Secondary: Oatmeal Brown Ale, Dry Mead,
Bottled: Session Rye, Black IPA, Porter, American Honey Wheat, American Amber Ale
On Deck: Rye IPA, Jamil's British Bitter, Jamil's 60 Shilling

BrewKnurd

Recipes 

This isn't the Gordon Strong article, but an article on laet hopping by Jamil Zainesheff is available at Mrmalty.com

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I am the brewer formerly known as discnjh.
"If God had intended us to drink beer, He would have given us stomachs."
-David Daye

Cuzco_Brew

Recipes 

I haven't seen it online, I read it a while back in BYO and started trying it, then just read it again in Gordon's book.

I want to keep the profile fairly simple so I am thinking about taking the Galaxy out. Might try them in a different beer on their own as I haven't used them before.

mux

Recipes 

I read about that in brewing better beer. Thinking outside the box- I like it!

PVH

Recipes 

I find it more difficult to get predictable bitterness levels with lots of late additions. Consistency in the process from batch to batch is more important than when you're using a standard hopping schedule, particularly your chilling process. Bringing the temp down even a few minutes more slowly will result in a noticeable difference in bitterness.

Anyway, you may find that it's not as simple as relying on the numbers your software is giving you.

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Primary: IIPA, 80/-, Tripel

dcp27

Recipes 

looks great. you might want to bump up the IBUs a lil more tho since the late add ones are softer.