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01-29-2013, 02:43 PM
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#11
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Join Date: Oct 2008
Location: Reno, Nevada
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Quote:
Originally Posted by namyarb3
2.5g batch
.75oz chinook at 60
.5oz citra 10min
.5oz citra 5min
1oz citra at flameout
DH with 2oz citra at 2 weeks for 1 week.
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What are their alpha-acids percentages?
__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad
Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter
Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)
LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!
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01-29-2013, 03:07 PM
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#12
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Join Date: Apr 2012
Location: anchorage, ak
Posts: 447
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Should be 12 to 14. I would think that would make a bitter beer. Have to control for extraction rates which I am too lazy to do right now.
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01-29-2013, 03:25 PM
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#13
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Join Date: Mar 2012
Location: Boston, massachusettes
Posts: 690
Liked 22 Times on 19 Posts
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.75 oz of 12-14 AA for 60 is kinda high. Try a lower alpha hop or less of the higher alpha hop. For your recipe i would only do .33oz - .5oz that should fix you problem. The rest looks great.
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01-29-2013, 03:27 PM
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#14
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Feedback Score: 1 reviews
Join Date: May 2012
Location: Morgantown, Wv
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Are you sure bitterness is the flavor you are tasting?
Could be chlorephenols. Some water utilities change their levels of chloramine and chlorine seasonally. I also am of the opionion that hoppy beers bring out the phenols.
BTW, if that is indeed the issue no amount of aging will mellow them.
perhaps you got better attenuation with your yeast which threw off the balance.
perhaps the AA in the chinook were far higher due to a diff crop or freshness.
Did you bitter with chinook previously? It does have a harsher flavor than some bittering hops(I like it, some do not)
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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale
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01-29-2013, 08:15 PM
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#15
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Drunken GarbageMan
Feedback Score: 5 reviews
Join Date: Feb 2012
Location: Spokane, WA
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I have bittered with Chinook before, with the same ratio but for a 5g batch. Couple different times actually.
Never thought of a season water variable.
This was a new yeasty to me. Notty for this one. Fermented at a steady 64, 5 days. Slowly raised to 70 for another week-ish. Att was higher than s05 for me. This finished at 1.012 compared to 18 or 20 for the safale. Less sweet, more bitter? 2nd batch in a row that wants to whiten my teeth...
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01-29-2013, 08:50 PM
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#16
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Feedback Score: 1 reviews
Join Date: May 2012
Location: Morgantown, Wv
Posts: 1,354
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a FG of 18 or 20 would definitely balance out a lot more bitterness than a FG of 12. I believe you found your difference.
That will mellow out with time if it is indeed bitterness that is bothering you.
__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale
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01-29-2013, 10:39 PM
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#17
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Drunken GarbageMan
Feedback Score: 5 reviews
Join Date: Feb 2012
Location: Spokane, WA
Posts: 242
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I've heard different things from dif people. Bitter taste will mellow, or not? I know, for sure, that the aroma and flavor of the hops will fade. But the bitterness?
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01-29-2013, 10:56 PM
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#18
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Feedback Score: 1 reviews
Join Date: May 2012
Location: Morgantown, Wv
Posts: 1,354
Liked 220 Times on 150 Posts
Likes Given: 12
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Yep, all 3 will fade. Unfortunately not in the order you want. Aroma, flavor, then bitterness.
__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale
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02-20-2013, 08:17 PM
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#19
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Drunken GarbageMan
Feedback Score: 5 reviews
Join Date: Feb 2012
Location: Spokane, WA
Posts: 242
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Dug this one out.
I had a thought.
Since my late additions (esp flameout) didn't sit long, maybe I didn't get the flavor or aroma out of them. My chiller with my wicked cold tap water only took 6 or 7 minutes to get to pitching temp.
I'm reading about a whirlpool or hopstand at 170 degrees for a half hour.
Almost like I made a beer with bittering hops, and hardly anything later.
Am I dumb, or does that make sense?
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