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Old 12-24-2011, 10:41 PM   #1
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Default US hops for bittering a ESB?

I am will be brewing a ESB, essentially 12lbs MO, will be finishing Kent Goldings but want to bitter with some of my hops in the freezer, got Cascade, Chinook, Centennial, Columbus, Amarillo and Magnum to choose from. Any suggestions?

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Old 12-24-2011, 10:45 PM   #2
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Magnum. It's a neutral German bittering hop (even the US magnums are pretty neutral) and would be the best choice out of those.

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Old 12-24-2011, 10:54 PM   #3
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Columbus could be cool to try too.

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Old 12-24-2011, 11:32 PM   #4
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I would agree with Yooper (weird, I know). I like the flavor/aroma of those other hops too much to use them for bittering.

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Old 12-24-2011, 11:40 PM   #5
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+10 on the Magnum

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Old 12-24-2011, 11:49 PM   #6
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Elysian Brewing of Seattle's first commercial brew was their "The Wise" ESB. Bittering hops? Chinook. It remains one of their mainstays sixteen years later. I also just happen to have a batch fermenting right now, but I decided to substitute Warrior. Brew it the way you think you'd like it.

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Old 12-25-2011, 12:44 AM   #7
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Supposedly chinook is a distant relative of an english golding variety. Don't really know if thats true or not. Still, my vote would be for either magnum or colombus as they are both neutral bittering hops.

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Old 12-25-2011, 12:52 AM   #8
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Commercially, I would always bitter with the highest alpha hop I had... obviously this was an economic decision... point is though, that I was using these high-alpha American hops (Columbus/Tomahawk) in everything from Czech Pils, to dunkel weizen, to ESB to Marzen to American brown ale to doppel bock. Worked for everything and I was getting lots of positive feedback from native British and German brewers... Don't stress on your bittering hops... just use whichever you are least likely to want to use as a finishing hop later!

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Old 12-26-2011, 04:57 PM   #9
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Thanks all, I thought the magnum would be a good choice just needed to confirm I was doing anything blasphemous.

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Old 12-26-2011, 06:54 PM   #10
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I have an APA I bitter with Magnums for the reasons everyone lists here. High alphas & clean.

But I clicked on this thread out of interest because I'm putting together an American ESB recipe. British malt and yeast but bittered with Chinook and flavoured with other american hops.

Point is, bittering with Chinook really interests me andn I think it would work for you. Perhaps next time!

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