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Old 09-12-2011, 11:44 PM   #1
apshaffer
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Jun 2010
olympia, wa
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I have 2 objectives...
1) make a porter or a stout and,
2) Get rid of some of the hops I have on hand

I have Cascade, Centennial, Bravo and Glacier hops in the freezer. I have several ounces of each. I have never used any of these in anything but pales, IPA, and ambers.

Any thoughts?

 
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Old 09-13-2011, 12:01 AM   #2
hardmike
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Feb 2011
ATL, GA
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I say just focus on the AAUs and use whatever you got. Porters and stouts arent supposed to be very heavy on the hop flavor anyways.
that said, i brewed a stout recipe that i knew i liked last year and dry hopped it with a healthy amount of cascade pellets (leftovers). it was fantastic!

 
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Old 09-13-2011, 12:07 AM   #3
kpr121
 
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Doesnt really matter all too much, you are looking for bittering for the most part only so pick the one with the highest AA and add enough at 60 minutes to get to your desired bitterness. I would guess that would be the Bravo or Centennial, but I might be wrong.

 
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Old 09-13-2011, 12:09 AM   #4
Germelli1
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I always though the citrus notes of cascade hops would be an AWFUL addition to a roasty, chocolaty stout.

Until I tried Starr Hill's Cryptical dry hopped imperial stout. Albeit it was simcoe and CENTENNIAL, but same logic! It was an awesome beer and changed my misplaced judgments.

However I am still in love with willamette for stouts, but am trying to get myself to branch out a bit!
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Old 09-13-2011, 12:09 AM   #5
Beerrific
 
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You can make a really nice American stout with Cascade and Centennial hops. Take Shakespeare Stout for example. I especially like Centennial in stouts and porters.

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Old 09-13-2011, 12:15 AM   #6
kpr121
 
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Heres a good site for calculating IBUs based on AA% and addition times:
http://www.rooftopbrew.net/ibu.php

 
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Old 09-13-2011, 02:07 AM   #7
apshaffer
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Jun 2010
olympia, wa
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I didn't think it would matter much which hop I used. I just didn't want any citrus flavors to come through. But with all that roasty-ness, it would take a lot of hops for the citrus to show up.

It's interesting that Rouge uses Cascade in Shakespeare Stout. I would not have thought that.

I'll probably use Centennial because I have a lot. Thanks for the input.

 
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