Poor hop utilization?
I believe I am getting poor hop utilization. All of my beer seem to be lacking in that hop bitterness, or tasting too sweet.
I am doing full boils of 5-gallon batches on my stove. I am not sure if I am getting a really vigorous boil, but it's as much as my system can do. Everything else seems fine.
Should I just adjust for my environment and increase my bittering hop additions on a regular basis to compensate? Should I do longer boils?
Any tips would be appreciated.
We would need more info about recipes and how you add hops.
Do you use hop bags?
What style of beers are you trying to make?
Send your recipe for us to look at if you can.
Here is the recipe I used:
Ingredient Amount % MCU When
Canadian Superior Pilsen 10lb 0oz 85.1 % 2.7 In Mash/Steeped
Belgian Caramel Vienna Malt 8.00 oz 4.3 % 1.9 In Mash/Steeped
Belgian Caramel Munich Malt 40 4.00 oz 2.1 % 1.8 In Mash/Steeped
Sugar - White Sugar/Sucrose 1lb 0oz 8.5 % 0.0 Start Of Boil
Variety Alpha Amount IBU Form When
Slovenian Styrian Goldings 4.2 % 1.25 oz 18.7 Loose Pellet Hops 90 Min From End
UK Golding 4.5 % 0.50 oz 3.7 Loose Pellet Hops 15 Min From End
UK Golding 4.5 % 0.25 oz 0.7 Loose Pellet Hops 5 Min From End
SG of 1.065, FG of 1.007
Used Wyeast 3711.
23 IBU is quite low for an OG of 1.065.
See a graph example here.
Also, are you using hop bags?
It was meant to be similar to Saison Dupont. Based off of a clone recipe from 'Clone Brews'. Looks like it put me on the wrong path?
No hap bags, just thrown in the boil. I used hop pellets.
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