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Old 02-15-2008, 02:25 AM   #1
Feb 2008
Wilson, NC
Posts: 28
Liked 1 Times on 1 Posts

Haven't seen this kind of thread posted anywhere. I have a new chest freezer conversion ripe to be filled with good beer and with the hop shortage I'm looking for suggestions. Any ideas?
Primary: Hard Lemonade
Secondary: none
Kegged: Boddington's clone, Chocolate porter, pale ale

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Old 02-15-2008, 02:29 AM   #2
Sloppy Sam
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Aug 2007
Milwaukee, WI
Posts: 48

Scottish Ales.
Next up: EdWort's ApfelWein
Primary: American Light,
Kegged: EdWort's ApfelWein
Drinking: American Light, Dunkel Weizen, English Bitter, Ginger Mead
Tapped: HopHead Double IPA

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Old 02-15-2008, 02:48 AM   #3
Bearcat Brewmeister
Pour, Drink, Pee, Repeat
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Feb 2006
Cincinnati, OH
Posts: 696
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I use Pacific Gem in my Scottish with a little EKG. Pacific Gem are available and I just got some EKG today, so it must be available off and on.
Kegged: Barrel Aged Imperial Sweet Stout, Rye Ale, Old Ale
Barrel Aged Imperial Sweet Stout On Cherries
Fruitcake Old Ale, RIS
Next Up: White IPA
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Founder's Dirty Bastard, New Glarus Moon Man, Fat Head's Hop Juju

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Old 02-15-2008, 02:56 AM   #4
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

Must agree with Scottish ales
99% pale
1% roasted barley

Hopped like you are reallllllllllllllllllllllllllly cheap

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Old 02-15-2008, 02:35 PM   #5
Here's Lookin' Atcha!
TexLaw's Avatar
Sep 2007
Houston, Texas
Posts: 3,670
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Scottish and Irish ales, English Brown ales, German lagers, lower OG or sweeter Porters and Stouts, hefeweizens, wits and many other Belgians, Northern German altbier and (to some extent) Dusseldorf alts, Koelsches, blond and cream ales, and all the hops alternatives (smoked malts and spice/herb/vegetable beers).

For the most part, just avoid the big, hoppy, "American" styles, and you are in pretty good shape.

Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

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Old 02-15-2008, 04:34 PM   #6
Nov 2007
Posts: 186

I agree with Texlaw. There are a ton of styles you can brew effectively without making hop bombs. I've seen some great brewers do beers where there was only one small hop addition 15 minutes into the boil. Changing up when you add your hops will change utilization, which can have a huge affect on taste and aroma. The taste of your beers is as much determined by the malt profile as the hop profile. Also, I'm reading Brew Like a Monk, and there was a whole write up in the America section where brewers are talking about affecting the tastes of their beers by doing different things with the yeasts, fermentation temperatures, blending yeasts etc.

It's probably kind of hard to keep track of some of that stuff with the yeast in a non-lab environment, but it's worth exploring some of these things. 150 years ago brewmasters were working with far less scientific data than we do nowadays in a kitchen or backyard brewhouse.

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Old 02-15-2008, 05:03 PM   #7
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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Brew Your Own, March-April, has a "Hop Survival Guide".
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 02-15-2008, 05:08 PM   #8
Vendor and Brewer
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Aug 2006
Whitehouse Station, NJ
Posts: 23,403
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Sours. The Flanders I did recently had 12 IBU.
Welcome to I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

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Old 02-15-2008, 05:11 PM   #9
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts

Originally Posted by kmlavoy
I've seen some great brewers do beers where there was only one small hop addition 15 minutes into the boil.
Do you mean in addition to the standard 60m bittering addition or as the sole hop addition?

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Old 02-15-2008, 06:03 PM   #10
Jul 2007
Chicago, Il.
Posts: 615
Liked 5 Times on 5 Posts

I think not only what has been said above, but also using some less known or less comon varieties that will still be out there. I do not forsee having a complete loss of hops..just all of the most common and used hops. Some of the bittering hops will always be think about these for your brews..

Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

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