Pale Ale Hopping. - Page 2

hopsalot · 12-29-2011, 08:23 PM

Quote:

Originally Posted by discnjh

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

Thanks

jtejedor · 12-29-2011, 09:59 PM

I would say its a little light on the hops for a hopburst recipe but besides that looks good. Galaxy is a great hop and I think it would go well with cascade.

**Yooper** · 12-29-2011, 10:25 PM

I like the recipe, except for possibly one thing. I've only used summit at 60 minutes so this isn't personal experience, but I've heard that summit late in the boil can be quite "oniony". If you've used it before at 20 minutes with good results, then just ignore me!

sonex · 12-29-2011, 10:40 PM

I love hop bursting, I usually do a 20,15,10,5,0 then dry hop schedule, the idea of hop bursting is to give loads of flavor and aroma with less bitterness. your IBU's look about right for a pale ale.I never used galaxy before so can't give a knowledgeable opinion there. your grain schedule looks real good to me.

Cuzco_Brew · 12-29-2011, 11:27 PM

This is my first time using Summit, I heard about the onion flavor can any one who has used it as a 20 min addition comment further on this?

Cuzco_Brew · 02-07-2012, 06:56 PM

I thought I should report back on this.

It's been in the keg a few weeks and I tried it last night. It's not too bad, the wife gives it the thumbs up, but I think it is missing something. It's not as bitter as I think it should be. I brew at 3400 metres above sea level, so wort boils at around 88 degrees C (sorry for the metric). This means I don't get the full hop utilization that I would if I were at sea level. Previous Pale Ales I've brewed were a lot more bitter, almost too much however I think this was due to other factors such as my water profile and pH levels. This is the first pale ale I have made using RO water, so I think that played a part.

I don't get any garlic or onion flavor from the Summit, it did have a massive passion-fruit smell to it when I kegged it, that has faded out now. I am thinking of moving the summit back to a 40 or 60 min addition but keeping it at the same amount to try and boost the bitterness.

I am also toying with the idea of swapping the crystal 40 for crystal 60, just to give it a touch more colour.

I would also like to see if finish a bit drier, I mashed at 152F, but I think it ran high and I need to re-calibrate my thermometer. Next time around I will try and keep it under 152.

Thoughts?

**tojo** · 02-07-2012, 07:05 PM

hop bursting