I've ended up in a situation where I have way to much beer to drink, very few bottles to put new brews in, and a lot of leftover hops. So I'm thinking of rounding off my brewing season with a "hop bomb" type of brew to use up a bunch of hops. So I thought I'd list what I have to work with, a proposed recipe and see if anyone has any suggestions.
The leftovers:
80g Williamette @ 4.7%
50g Cascade @ 6.2%
85g Pacific Gem @ 15.5%
80g East Kenting Golding @ 6.75%
I also have about 500g of both Chocolate and Crystal malt, 1kg of Dextrose, and some DME I'll use for priming. I'll use two tins of Coopers Draught as LME, as they are really cheap at my local supermarket. They are only very lightly hopped and as I boil them for 60 mins, I just count their hops as bittering.
So I want a really aromatic, hoppy brew, but not to bitter, and some malt character too.
Proposed Recipe:
150g Crystal Malt steeped at 65-70C for 30 min. in 2ltr water.
Remove grains and add 4ltr water and bring to boil then add:
2 x 1.7kg Coopers Draught beer kits
Return to boil and then add:
60 min - 10g Cascade @ 6.2% (small as getting bittering from beer kits)
30 min - 40g Cascade @ 6.2%
15 min - 1tsp Irish Moss
10 Min - 40g Pacific Gem @ 15.6%
0 Min - 45g Pacific Gem @ 15.6%
Chuck brew pot in ice bath to cool, transfer to fermenter (I'll just tip everything in), top up to 20ltr, pitch re-hydrated yeast (Safale US-05).
Ferment 7 days at 18C, transfer to secondary and dry hop with:
40g Williamette @ 4.7%
for 5-7 days. Prime with 110g DME before bottling.
Thoughts?
The leftovers:
80g Williamette @ 4.7%
50g Cascade @ 6.2%
85g Pacific Gem @ 15.5%
80g East Kenting Golding @ 6.75%
I also have about 500g of both Chocolate and Crystal malt, 1kg of Dextrose, and some DME I'll use for priming. I'll use two tins of Coopers Draught as LME, as they are really cheap at my local supermarket. They are only very lightly hopped and as I boil them for 60 mins, I just count their hops as bittering.
So I want a really aromatic, hoppy brew, but not to bitter, and some malt character too.
Proposed Recipe:
150g Crystal Malt steeped at 65-70C for 30 min. in 2ltr water.
Remove grains and add 4ltr water and bring to boil then add:
2 x 1.7kg Coopers Draught beer kits
Return to boil and then add:
60 min - 10g Cascade @ 6.2% (small as getting bittering from beer kits)
30 min - 40g Cascade @ 6.2%
15 min - 1tsp Irish Moss
10 Min - 40g Pacific Gem @ 15.6%
0 Min - 45g Pacific Gem @ 15.6%
Chuck brew pot in ice bath to cool, transfer to fermenter (I'll just tip everything in), top up to 20ltr, pitch re-hydrated yeast (Safale US-05).
Ferment 7 days at 18C, transfer to secondary and dry hop with:
40g Williamette @ 4.7%
for 5-7 days. Prime with 110g DME before bottling.
Thoughts?
