How would this taste with Simcoe only?
uncleben113 said:This is definitely going in the line up for future brews.
Couldn't I use WLP 051 for this or Wyeast 1056? I already have some of each and they both sound like they'll do just fine.
BetterSense said:The original recipe calls for 39 IBU, but when I plug the hop schedule into Hopville's calculator I only get like 30 IBU. Which should I shoot for, should I adjust my hops schedule to get 39 IBU or what?
Shoot for 39. I've brewed this beer a few times and ended up at 31 IBUs on one and around 38 for the others. The one's at 38 were just perfect...31 didn't have the same balance (I used different hops, too but just realized I also didn't use enough when I was looking at my notes yesterday.
Yeah I brewed this once and just followed the hops schedule listed in the recipe, but it came out rather sweet to my taste. Lots of people like it, but I was wondering which is supposed to be correct--the hops schedule or the IBU--because one of them is wrong.
I do a 3-step, 3-hour mash. I really don't think it's under-converted, simply that it's not hopped enough (for my taste). It is still a hit...over Thanksgiving it was hands down the favorite of all the brews I brought.
I'm still kind of annoyed that the recipe states 39IBU but the hops schedule works out to like 30. It makes me wonder which one people do--follow the hops schedule or target the listed IBU--because that's a substantial difference. For the record, which is it supposed to be; 30 or 39?
When I put the recipe in BeerAlchemy exactly as Ed has it printed, I get 37 IBUs. Did you double check your inputs (wort volume, AA%, etc), because those can cause variations in the calculated IBUs. I have brewed this beer 3 times and hit around 37-40 IBUs each time with great results. With that said, if you didn't think that it was hoppy enough then you can raise the hop level the next time you brew this beer. The great thing about brewing your own beer is that you can change the recipe to meet your tastes.
EdWort said:If folks don't pay attention to the AA% of the hops used in the recipe, they can get lower IBUs if they use hops with a lower AA% or if their hops are old.
Until my Brew Magic conversion is complete, I'm partial mashing. Here's what I'm doing tomorrow:
% LB OZ Malt or Fermentable ppg °L
40% 3 0 Briess Pilsen Light DME 44 2
27% 2 0 American Two-row Pale 37 1
27% 2 0 Vienna Malt 36 3
7% 0 8 Crystal 10L 34 10
use time oz variety form aa%
boil 60 mins 0.5 Cascade leaf 8.9
boil 45 mins 0.75 Cascade pellet 6.4
boil 30 mins 0.5 Cascade pellet 6.4
boil 15 mins 0.25 Cascade pellet 6.4
boil 5 mins 0.25 Cascade pellet 6.4
White Labs WLP001 (need to use it before it expires)
Mash the 4.5 lbs of grain in 6 quarts of water at 152 for 60 minutes. Sparge twice with a gallon each for 2.5-3 gallons of preboil volume.
Hop schedule was tweaked a bit due to the lower AA% on my pellet hops and for the partial boil. I'm planning on adding the DME with 15 minutes left in the boil. Hop schedule look alright for the desired 39 IBU outcome? Beer Calculus is showing 40.5 calculated IBUs, but doesn't account for a partial boil or late DME addition.
Anything need to be changed?
I would get rid of the 45 min addition and just up your 60 min until you reach desired IBUs.
Barnstormer said:I just bottled this last night. I was a little worried it was going to be too hop forward for me. My cascades were 7.5% so I dialed them back a bit and also did a first wort hop addition. The sample seemed a bit malty and the hops were not too much at all. It was already tasty, I can't wait to taste it in several weeks when everything comes together.
Brewed this beer Thanksgiving morning and just today moved it into a keg. I popped the lid on the fermenter and what do I see ? A dead bee floating on top. It must have landed in the wort at some point and I never saw it.
Maybe it will impart a slight honey flavor to the beer.
Shuznuts said:Just finished bottling it. The sample I tasted was quite yeasty. I've used Notty before, and this was probably the coolest I've fermented it. Stayed at 65-66 the whole time. I guess we'll see after a few weeks in the bottle.
n8dagr8 said:I fermented low, too...about 65, also. I'm actually still fermenting (letting it go a few extra days). I've read that Nottingham does well in that range. How many days did you let it ferment in primary?
Shuznuts said:14 days
MikeRoBrew1 said:For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
For some reason I haven't gotten around to brewing this one yet. Thanks again, Ed! I entered the recipe in BrewSmith and for an American Pale Ale my SRM came in at only 4.6. The style is 5.4 - 14. Now I'm no stickler for being exactly to style. But has anyone bothered to maybe use Caramel 20L instead of 10L?
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.2 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 19.0 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.8 %
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