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Old 04-28-2009, 07:24 PM   #1
kjung
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Apr 2008
Chicago Area
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Does anyone know of a source for hops pairing recommendations ?
I'm trying to put together a recipe using the hops I have in stock, but really don't know what goes best with what.
I know that Fuggles and E.K. Golding work well, but I need more than that.

BTW, the recipe is of no particular style. It's going to be kind of a "Dr. Frankenstein's Monster" recipe, using up my spare materials.
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Old 04-28-2009, 07:28 PM   #2
undallas
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what hops do you have on hand? that will be easier to help you match them.
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Old 04-28-2009, 08:22 PM   #3
kjung
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I've got :
1 oz. each of E.K. Goldings, N.Z. Hallertauer, and German Spalt select, a couple of oz.'s of Willamette, and about a 1/2 oz. each of Styrian Goldings and German Hallertauer.
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Old 04-28-2009, 08:47 PM   #4
ChemE
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Mar 2008
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EKG and Styrian Goldings work great together since the styrian goldings are very similar to fuggles. Ditto on Willamette since it is essentially a US Fuggles. If you were planning a nice British bitter (ordinary, special, or extra special) you could bitter with Willamette, flavor with the Styrian Goldings at 15-20 minutes and use the EKG for aroma, dry hop, or first-wort hop to capture both aroma and flavor.

I would imagine the Spalt and the Hallertauer would work well together but I've not brewed any German beers yet. These links have great information though:

http://www.byo.com/resources/hops
http://www.murphyandson.co.uk/Brewin...s/HopSpecs.htm
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Old 04-29-2009, 03:28 AM   #5
KopyKat
 
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One of my house favorites pairs Fuggles (English hop) Cascade (American Hop) and Hallertauer (German Hops) It is my recipe for Amaizing Ale. Very nice pale ale.
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Old 04-29-2009, 03:55 AM   #6
brewdude76
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Mar 2009
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John Palmer claims to make 'kitchen sink' porter by using whatever he has on hand. You can use EKG and Willamette in a robust porter.
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Old 04-29-2009, 04:02 AM   #7
MVKTR2
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I'm not familiar with the Spalt, so I can't speak for it. As for the others, I'd say they'd all work fairly well together. I think the key is those are a bunch of mildly spicy, floral, and earthy hops. Rather than mixing equal parts of each for the aroma and flavor additions, put in one for aroma and another for flavor. This will keep the hop qualities from getting muddied. Just my .02

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Old 04-29-2009, 04:38 AM   #8
Poindexter
 
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I agree with MVKTR2. Also, keep tasting notes on your brewing sheets so the info is easy to find later.

 
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Old 04-29-2009, 07:19 PM   #9
foxtrot
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Dig the link for murphyandson.co. Wonder where you can get some of the "New Varieties"? Gotta love hops named after chicks!

 
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Old 04-29-2009, 07:36 PM   #10
ChemE
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Quote:
Originally Posted by foxtrot View Post
Dig the link for murphyandson.co. Wonder where you can get some of the "New Varieties"? Gotta love hops named after chicks!
Glad you liked it!
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My Super Efficient 5-Gallon Mash Lauter Tun Graduating Carboys Leaf Hop Absorption Measured
Primary - Bemused Bitter, Munich Saaz SMaSH
Secondary - Air
Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale

 
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