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Old 04-23-2010, 12:45 PM   #821
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What "needs" might those be?
I want to know more about the hop schedules. The 20 minute offset works for me for bittering and "20 minute" flavor additions. But I'd like to know more about First Wort Hopping for the later (<5 minute) additions. The reason I ask is this: The aroma of a 5 minute addition and the aroma from dry hopping are two different things and I'd like to get that 5 minute addition essence back into the brew and supposedly FWH is one way to go about it. Anyone have any experience FWH'ing a no chill for a finer aroma?

Last night I no-chill brewed a Vienna SMASH with Northern Brewer. I FWH'd it with 0.5 oz northern brewer. I guess I'll just start experimenting.


Swillmaker: Glad your chiller works for you; I don't own one. Looking through my notebook I count 15 consecutive no-chill brews since last July. All were "mighty fine" and all were served to family and friends without hesitation. Your professed negatives about the process have all been challenged and put to rest in favor of the no-chill process long ago. Enjoy your chiller.

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Old 04-23-2010, 01:11 PM   #822
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I want to know more about the hop schedules. The 20 minute offset works for me for bittering and "20 minute" flavor additions. But I'd like to know more about First Wort Hopping for the later (<5 minute) additions. The reason I ask is this: The aroma of a 5 minute addition and the aroma from dry hopping are two different things and I'd like to get that 5 minute addition essence back into the brew and supposedly FWH is one way to go about it. Anyone have any experience FWH'ing a no chill for a finer aroma?
I FWH a lot of my beers and and can say that is really does add a LOT to the aroma/flavor. Not to mention it makes better use of the hops! I'd agree that dry hopping is a much different aroma.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 04-23-2010, 01:13 PM   #823
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How about sharing a hop schedule for a no-chill beer you like? N_G

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Old 04-23-2010, 01:22 PM   #824
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Here's the schedule I use for my Centennial IPA, my 5 & 15 minute additions are both moved to FWH. It's got a lot more flavor and aroma than Bell's Two Hearted Ale FWIW.

Original Schedule (With Chilling)

1.20 oz Centennial [9.20 %] (60 min)
0.60 oz Centennial [9.20 %] (30 min)
0.80 oz Centennial [9.20 %] (15 min)
2.40 oz Centennial [9.20 %] (5 min)
1.00 oz Centennial [9.20 %] (Dry Hop 10 days)

No Chill Schedule

1.20 oz Centennial [9.20 %] (40 min)
0.60 oz Centennial [9.20 %] (10 min)
3.20 oz Centennial [9.20 %] (FWH)
1.00 oz Centennial [9.20 %] (Dry Hop 10 days)

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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 04-23-2010, 01:25 PM   #825
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I happen to have more than enough centennial to make that. Its intriguiing. Please post or direct me to the rest of the recipe. Thanks!

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Old 04-23-2010, 01:32 PM   #826
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Enjoy! It's like a Two Hearted Ale, but more hoppy.

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 8.33 %
8.0 oz Aromatic Malt (21.0 SRM) Grain 4.17 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.17 %

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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)
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Old 04-23-2010, 01:46 PM   #827
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So far Ive done 10 no chill batches, but I have been using a 3L pale ale malt for the base. Has anyone tried this with 2L continental pilsener malt as a base malt?
I recently brewed a Belgian Pale with 78% Belgian Pilsner using No-Chill and it came out fine. Just made sure to boil for 90 minutes to help remove DMS, most of my pale ale malt beers only boil for 60. I've done 20+ batches using the No-Chill method and haven't had one go bad yet.
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Old 04-23-2010, 01:46 PM   #828
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Wow, so that is pegging at at around 125 IBU using 9.5% hops.

My centennial are 6 percent
so I'd have to use:

1.8 oz Centennial [6 %] (40 min)
0.9 oz Centennial [6 %] (10 min)
5 oz Centennial [6 %] (FWH)
1.00 oz Centennial [6 %] (Dry Hop 10 days)

Thats a lot of hops in 5 gallons! Seriously 5 ounces of FWH? wow.

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Old 04-23-2010, 01:53 PM   #829
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I get about 150 IBU Tinseth. If you're scared, you can knock down that FWH addition. I don't drink mine fast enough so I like to make sure there's enough hoppiness to last!

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Old 04-23-2010, 02:14 PM   #830
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I'm scared. Very scared. I'm worried I'll end up with green beer! I think I'll drop that FWHpuppy down to maybe 3 ounces at 6%.

Since you offered one, I'll offer my SMASH, based on Deathbrewers traditional one.

10 pounds of vienna at 154 for 60 mins.
FWH 0.5 oz Northern Brewer 8.1%
Timed 0.75 oz Northern Brewer 8.1 % - 40 min
Timed 0.75 oz Northern Brewer 8.1 % - Flameout
If you wish, dry hop with Northern Brewer (1 oz?)

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Last edited by nutty_gnome; 04-23-2010 at 02:46 PM. Reason: Contributing recipe
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