artguy
Well-Known Member
Hi all,
As a newbie with only 6 batches under my belt (but with a full-fledged obsession already...yikes!), I've been wondering about the use of low AA hops as bittering agents that I see in a lot of recipes. Most of what I've read about bittering hops (in Palmer etc.) seems to say that start-of-boil additions contribute only alpha acids (not flavor), so I'm just wondering about recipes that call for low AA hops such as Kent Goldings, Willamette, Fuggles, etc. that I see fairly often.
So, my question for more experienced brewers is...
Do you choose bittering hops for additions at 60 minutes (or more) for reasons beyond their AAs? I'm just curious what people have found through experience, because if it's just about the AAs they contribute, it would seem better to opt for using 0.25 oz. of Warrior (for instance), rather than a whole oz. of Fuggles or Willamette. What's your experience been?
As a newbie with only 6 batches under my belt (but with a full-fledged obsession already...yikes!), I've been wondering about the use of low AA hops as bittering agents that I see in a lot of recipes. Most of what I've read about bittering hops (in Palmer etc.) seems to say that start-of-boil additions contribute only alpha acids (not flavor), so I'm just wondering about recipes that call for low AA hops such as Kent Goldings, Willamette, Fuggles, etc. that I see fairly often.
So, my question for more experienced brewers is...
Do you choose bittering hops for additions at 60 minutes (or more) for reasons beyond their AAs? I'm just curious what people have found through experience, because if it's just about the AAs they contribute, it would seem better to opt for using 0.25 oz. of Warrior (for instance), rather than a whole oz. of Fuggles or Willamette. What's your experience been?