the_bird said:
So what DID you add for hops, and when?
You may have seen that other thread I started about how I was a bit confused about bittering versus flavoring and aroma hop additions. After getting answers in that thread, I realized that I had been over-estimating my hop additions for my first seven batches, by counting time after I turned off the flame as part of the boiling time.
My recipe ended up with an OG of 1.067. I added 1oz of 4.2% Willamette, which I boiled for 15mins. I then added 1oz of 6% Cascade and turned off the heat. I let the whole thing sit for 10mins before I moved it indoors for chilling. In retrospect, it seems obvious that you wouldn't count time after flame-out as part of the boiling, since you're usually trying to cool it immediately after that, but, oh well.
The first time I made the recipe, the OG was only 1.050. I think I followed
basically the same hop schedule, but that was only my second batch, and it was done at the LHBS, with only a hazy understanding of the process. According to my calculations at the time, I thought my IBUs on that batch were 9.7, but making corrections, I think it may have been only 7.6 IBUs. If that's the case, I suppose it doesn't really matter, since that batch was very tasty, and this batch is pretty close to the same, except with more malt and flavoring.
The other thing I'm cocerned about is: IF I were to make the tea, how long should I boil the hops, and should I use an entire ounce? I could end up with something way out there on hoppiness, since I figure I'd do this in straight water, with no malt or anything to hinder absorption. I was going to use another ounce of 4.2% Willamette.