Old Hop American Ales

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DeathBrewer

DeathBrewer

Maniacally Malty
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As I was stating in The Tap Room,

I went through all my hops today and organized the freezer. Here is my current inventory of (relatively) fresh hops:

hops082309.gif


I have a bunch of old hops I want to use up in the next week. Looks like Death is actually going to make some Pale Ales and IPAs! I'll let you know how much my friends like them :D

Here's the old stuff:

Pellet
Amarillo 8.2%: 1.10 oz
Amarillo 9.9%: 1.35 oz
Cascade 6.5%: 1.40 oz
Hersbrucker 3.0%: 2.00 oz

Whole Leaf
(Homegrown) Cascade: 2.95 oz
(Homegrown) Fuggle: 1.00 oz
(2007 HG) Hallertau: 0.70 oz
Cheesy Hallertau: 3.50 oz
Perle 9.4%: 0.85 oz
Click to expand...

I'm going to use stock for bittering. I can't count on any of the alpha acid levels...some of these are so old, I don't even know when I bought them. If I open a package and it smells terrible, I won't use it. But I'm going to use up the rest of the night making recipes and hopefully brew at least 3 times this week :D
 
Here is the first recipe, an American IPA. I'm using Mash Hops. I would use FWH, but it's kinda difficult when you're doing brew in a bag, which is what I plan for tomorrow.

Pay no attention to those IBUs behind the curtain. They're frauds, I tell you!

082409 Old Hop American IPA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.00
Anticipated OG: 1.061 Plato: 14.94
Anticipated SRM: 8.1
Anticipated IBU: 101.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.052 SG 12.80 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
27.3 3.00 lbs. Briess DME- Light America 1.046 8
50.0 5.50 lbs. Pale Malt(2-row) America 1.036 2
18.2 2.00 lbs. Munich Malt(light) America 1.033 10
4.5 0.50 lbs. CaraVienne Malt Belgium 1.034 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Amarillo Pellet 8.20 12.2 Mash H
0.30 oz. Perle Whole Whole 9.90 8.0 Mash H
0.70 oz. Columbus Pellet Pellet 12.20 36.3 60 min.
0.25 oz. Perle Whole Whole 9.40 9.1 60 min.
0.50 oz. Amarillo Pellet 9.90 10.7 30 min.
0.50 oz. Cascade Pellet 6.50 7.0 30 min.
0.60 oz. Amarillo Pellet 8.20 5.6 15 min.
0.50 oz. Cascade Pellet 6.50 3.7 15 min.
0.85 oz. Amarillo Pellet 9.90 6.0 5 min.
0.40 oz. Cascade Pellet 6.50 1.8 5 min.
0.30 oz. Perle Whole Whole 8.20 1.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Unit(s)Servomyces Other 15 Min.(boil)


Yeast
-----

DCL Yeast S-05 SafAle American Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 3.64 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Old hops - "Leftover" batch



Pitching 2 packs of US-05
Click to expand...
 
Here's the second one...an American Pale Ale. Again using Mash Hops.

All I got left is Cascade and Hersbrucker after this...should be able to kick out one last plan before I *yawn* go to bed :)

Let me know what you think. These styles are not my area of expertise.

082609 Old Hop APA

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.50
Anticipated OG: 1.049 Plato: 12.26
Anticipated SRM: 4.6
Anticipated IBU: 56.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.042 SG 10.48 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
15.8 1.50 lbs. Briess DME- Light America 1.046 8
63.2 6.00 lbs. Pale Malt(2-row) America 1.036 2
21.1 2.00 lbs. Vienna Malt Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cascade Whole 6.50 9.3 Mash H
0.50 oz. Hersbrucker Pellet 3.00 4.7 Mash H
0.75 oz. Northern Brewer Pellet Pellet 8.80 29.5 60 min.
0.70 oz. Hallertauer Whole Whole 3.60 3.5 20 min.
0.50 oz. Cascade Whole 6.50 4.5 20 min.
1.00 oz. Fuggle Whole Whole 6.00 4.1 5 min.
0.25 oz. Cascade Whole 6.50 1.1 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Servomyces Other 15 Min.(boil)
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast S-05 SafAle American Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 3.64 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Old hops - "Leftover" batch



Pitching 1 pack of US-05
Click to expand...
 
And...an Amber Ale.

082809 Old Hop Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.055 Plato: 13.60
Anticipated SRM: 15.2
Anticipated IBU: 51.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.047 SG 11.64 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
20.0 2.00 lbs. Briess DME- Light America 1.046 8
62.5 6.25 lbs. Pale Malt(2-row) America 1.036 2
10.0 1.00 lbs. Munich Malt(light) America 1.033 10
5.0 0.50 lbs. CaraMunich Malt Belgium 1.033 75
2.5 0.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Cascade Whole 6.50 9.0 Mash H
0.50 oz. Hersbrucker Whole 3.00 4.2 Mash H
0.50 oz. Magnum Pellet Whole 13.50 26.8 60 min.
0.70 oz. Cascade Whole 6.50 6.1 20 min.
0.50 oz. Hersbrucker Whole 3.00 2.0 20 min.
0.50 oz. Cascade Whole 6.50 2.1 5 min.
0.50 oz. Hersbrucker Whole 3.00 1.0 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Servomyces Other 15 Min.(boil)
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast S-05 SafAle American Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 5


Total Mash Volume Gal: 3.64 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Old hops - "Leftover" batch



Pitching 1 pack of US-05
Click to expand...
 
That also eliminates all of my magnum and columbus. Now I just need to get rid of that chinook. All of those hops are fairly old, as well.

And what the hell am I going to do with that cheesy hallertau? We have a lambic to deal with...maybe I'll use it in another beer to blend.

Oh well, g'night...tomorrow I rebuild my beer stock! :D
:mug:
 

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