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Old 09-04-2012, 02:41 PM   #1
TyTanium
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Nov 2011
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Saw the harvest thread, but didn't see a wet hop one for 2012.

Post pics, recipes and experience wet hopping with your own hops.

Here's mine:

Cascade & Centennial. Picked during the mash, added in handfuls during the last 10 mins of the boil, and during chilling sub 160.
Krausen is covered in resin and lupulin. Smell is pungent and heavenly. Will pick the rest and add post-fermentation.
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Old 09-04-2012, 03:06 PM   #2
porterpounder
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Two handfuls (approximately 5 oz.) every 5 minutes for 90 minutes of mixed magnum, cascade, centennial and liberty in a 10 gallon batch. 25 lbs locally malted 2-row and 2.25 lbs of locally malted amber rye. There were no survivors.
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Old 09-04-2012, 03:23 PM   #3
Demon
 
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Where are you getting the local malt? I'd love to do a beer with locally sourced ingredients.

 
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Old 09-04-2012, 08:56 PM   #4
BradleyBrew
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Nov 2010
Parris Island, USA
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is there any wort in there lol? I did a harvest ale about 1 month ago. Kegged it last week. My advise so far is to "go big" with home grown hops. Mine didn't pack the flavor of commercially grown so next time I'm doubling my flavor / aroma and dry hop additions.

 
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Old 09-05-2012, 01:21 AM   #5
Bezel
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Jan 2010
Boise, Idaho
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I did a Ranger clone a week ago. 10 gal batch with 20 lbs of 2 row, .5 lbs c120 mashed at 154. 6 oz of fresh chinook at 60 and another 6 oz at 30, 1 oz dried cascade at 10 with 4 lbs table suger. Another oz at flameout, dry hoping right now on another 2 oz cascade. Awsome easy drinking IPA.

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(mash tun off for cleaning)

 
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Old 09-05-2012, 01:26 AM   #6
jammin
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Quote:
Originally Posted by porterpounder View Post
Two handfuls (approximately 5 oz.) every 5 minutes for 90 minutes of mixed magnum, cascade, centennial and liberty in a 10 gallon batch. 25 lbs locally malted 2-row and 2.25 lbs of locally malted amber rye. There were no survivors.
i think i just got a semi....

 
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Old 09-05-2012, 12:41 PM   #7
porterpounder
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The malt is from Valley Malt in South Hadley, MA. Husband and wife opened up a couple years ago.

The pic with the chiller is after i ran the wort into the fermenter. 12 gallon recipe but collected maybe 9-10 gallons.

 
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Old 09-05-2012, 02:08 PM   #8
TyTanium
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Nov 2011
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Was top cropping my yeast and couldn't bear it...had to pull a sample. Holy hops. Amazing...the finish literally tasted like I put a hop in my mouth.

You know how when you smoke a cigar, your mouth still tastes like the cigar the next morning? It was like that, except hops.

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Old 09-13-2012, 04:19 PM   #9
vmaxinid
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Feb 2011
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30oz of Cascade/Centennial from up the street.
9.75 lbs of 2-row and .75 of C-40 from down the street.
Yeast from 1 hour East.

Long live Cascadia!!
----------------
Batch Size (G): 5.5
Total Grain (lb): 10.000
Total Hops (oz): 31.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.74 %
Colour (SRM): 6.5 (EBC): 12.8
Bitterness (IBU): unknown
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
9.250 lb American Premium 2-Row (92.5%)
0.750 lb Crystal 40 (7.5%)

Hop Bill
----------------
1.00 oz Chinook Pellet (11.8% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
10.00 oz Cascade Wet @ 15 Minutes (Boil)
10.00 oz Cascade Wet @ 1 Minutes (Boil)
5.00 oz Cascade Wet @ 0 Minutes (Aroma)
5.00 oz Centennial Wet @ 0 Minutes (Aroma)
Undecided on dry hop amounts.

Misc Bill
----------------
0.25 oz Irish Moss @ 30 Minutes (Boil)

Single step Infusion at 151F for 60 Minutes.

Fermented at 68F with #1056
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Old 09-13-2012, 04:40 PM   #10
Eliterunner1
 
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Crafted a simple recipe last night and had a 5 gallon bucket filled with freshly picked cascade.

-Steeped 1lb crystal 60l for 20 minutes
-Did a full boil and added 7lb of Light DME and 2oz Cascade (9%) at 60 minute mark
-decided to ramp up the ibu's a bit more and added 1oz homegrown chinook at the 30 min mark
-15 minutes left to go and I started adding the wet cascades until flameout and the bucket was empty
-placed a lid on it and let it sit for and hour
-cooled and pitched ol' reliable, US-05

 
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