Originally Posted by Jsta Porter
Due to lack of foresight 2-3 years ago I failed to age hops for the lambic I intend to brew. I plan on ageing via oven (200 degrees for 4-5 hours) like many folks reccommend. I plan to use UK Kent goldings 5.4% Alpha. With the intent of getting the recipe to 10IBU, how do I calculate the residual Alpha after the hops get the oven treatment?
why 10ibu? I think after 5 hours in a 200 degree oven, there won't be any real bittering power to the hops.
I ask my lhbs if they have any hop powder from the bottom of their hop shipments that they will sell to me at a reduced price, which they are more than happy to, since no one else seems to want it. I will then spread it about an inch thick on a piece of foil in the oven and bake at 170 for four hours. this has worked well for me.