FRS
Well-Known Member
A friend recently gave me a few bags of homegrown hops; about 3 oz of Chinook, 12 oz of Columbus, and 6.5 oz of Cascade.
I'm planning to do an partial mash BIAB beer with as many of these hops as possible. Bear in mind that these were free, so using hops 'efficiently' is far from my primary concern. The following is what I came up with:
OG 1.067
IBU ~80?? (Hard to say what the alpha acid % of home grown hops are, so this is a wild-@ss guess)
ABV ~7%
Fermentables:
Pale Ale Malt 5.5 lb
Caramel 20 0.5 lb
Caramel 80 0.25 lb
Liquid malt extract 4 lb
Dry Malt Extract 1.5 lb
Honey 1 lb (I may make some invert sugar instead, I forgot to buy corn sugar for this purpose...)
Yeast: Wyeast American ale II
Hops:
(All whole leaf)
Mash Hops:
Columbus, Chinook, Cascade -1 oz each
Boil hops:
0.75 oz Columbus @ 60mins ~20 IBU
0.35 oz ea. Columbus, Cascade, Chinook @ 20 mins ~18 IBU
0.50 oz ea. Columbus, Cascade, Chinook @ 10 mins ~16 IBU
1.50 oz ea. Columbus, Cascade, Chinook @ 5 mins ~27 IBU
2.00 oz ea. Columbus, Cascade, and 0.25 oz Chinook @ 0 mins ~? IBU
Dry hops:
2 oz. Columbus, 1 oz. Cascade
Hop Totals:
8.1 oz. Columbus
6.4 oz. Cascade
3.00 oz. Chinook
17.5 oz total!
The plan is to do my BIAB mash as normal, remove the grain bag and clean it out for use as huge hop bag in the boil. That way I can remove the hop cones after the boil.
I worry that I won't have room for all these hops with my current equipment. My boil kettle is only 5 gallons. If I do have room, will I have any wort left at the end of the boil, or will the hops have sucked it all up? I have chinook and cascade in pellet form on hand, so I could swap some of those out if needed.
Can anybody with experience on brewing with whole hops give me some pointers?
I'm planning to do an partial mash BIAB beer with as many of these hops as possible. Bear in mind that these were free, so using hops 'efficiently' is far from my primary concern. The following is what I came up with:
OG 1.067
IBU ~80?? (Hard to say what the alpha acid % of home grown hops are, so this is a wild-@ss guess)
ABV ~7%
Fermentables:
Pale Ale Malt 5.5 lb
Caramel 20 0.5 lb
Caramel 80 0.25 lb
Liquid malt extract 4 lb
Dry Malt Extract 1.5 lb
Honey 1 lb (I may make some invert sugar instead, I forgot to buy corn sugar for this purpose...)
Yeast: Wyeast American ale II
Hops:
(All whole leaf)
Mash Hops:
Columbus, Chinook, Cascade -1 oz each
Boil hops:
0.75 oz Columbus @ 60mins ~20 IBU
0.35 oz ea. Columbus, Cascade, Chinook @ 20 mins ~18 IBU
0.50 oz ea. Columbus, Cascade, Chinook @ 10 mins ~16 IBU
1.50 oz ea. Columbus, Cascade, Chinook @ 5 mins ~27 IBU
2.00 oz ea. Columbus, Cascade, and 0.25 oz Chinook @ 0 mins ~? IBU
Dry hops:
2 oz. Columbus, 1 oz. Cascade
Hop Totals:
8.1 oz. Columbus
6.4 oz. Cascade
3.00 oz. Chinook
17.5 oz total!
The plan is to do my BIAB mash as normal, remove the grain bag and clean it out for use as huge hop bag in the boil. That way I can remove the hop cones after the boil.
I worry that I won't have room for all these hops with my current equipment. My boil kettle is only 5 gallons. If I do have room, will I have any wort left at the end of the boil, or will the hops have sucked it all up? I have chinook and cascade in pellet form on hand, so I could swap some of those out if needed.
Can anybody with experience on brewing with whole hops give me some pointers?