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Old 01-06-2009, 08:05 PM   #11
bull8042
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+1 on the Warrior for bittering. Simcoe and Amarillo for flavor and aroma....
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Old 01-06-2009, 08:07 PM   #12
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Quote:
Originally Posted by Calico Jack View Post
Warrior or Magnum for me.
+1 Good stuff.

 
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Old 01-06-2009, 09:26 PM   #13
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I know it was not on your list of choices, but I really like Nugget for a bittering hop. Have used it several times for dry stouts as the only hop. Very clean profile with plenty of bitterness.
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Old 01-06-2009, 10:00 PM   #14
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I usually use a high alpha hop.
I try to chose one that complements the late addition hops. Hops like Summit and Magnum are very high alpha and so require much less hops for the 60 minute addition. This cost less money and I lose less wort to hop matter in the kettle. I worry much more about what hops I use for late additions and dry hops. These have a much bigger affect on the final beer than the choice of bittering hops does.

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Old 01-06-2009, 10:12 PM   #15
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For me Warrior, Summit, Columbus, Chinook, Nugget, Magnum, Horizon, Galena are all good choices for an IPA.
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Old 01-07-2009, 08:32 PM   #16
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I use Magnum to bitter almost any American style beer, and Phoenix for anything British/Irish. I change things up with the late additions depending on what flavors or aromas I'm looking for.
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Old 01-07-2009, 08:53 PM   #17
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ANY hop can be a good bittering hop.

I judge bittering hops solely on cohumolone levels now. The higher the cohumolone, the sharper the perceived bitterness. For example, Warrior and Chinook have higher levels, where Amarillo doesn't. All 3 of those hop varieties are relatively similar alpha acid levels.

In a finished beer, the bitterness is going to be much sharper with a higher cohumolone level than one without.

Just something to pay attention to.
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Old 01-08-2009, 02:33 PM   #18
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Quote:
Originally Posted by Dude View Post
ANY hop can be a good bittering hop.

I judge bittering hops solely on cohumolone levels now. The higher the cohumolone, the sharper the perceived bitterness. For example, Warrior and Chinook have higher levels, where Amarillo doesn't. All 3 of those hop varieties are relatively similar alpha acid levels.

In a finished beer, the bitterness is going to be much sharper with a higher cohumolone level than one without.

Just something to pay attention to.
I see someone else took notes while reading the latest BYO, huh?
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