We had a ton of rain last week, and it put off our hops harvesting. So they were harvested early last week for the most part. That put my wet hopping plans aside, as we had to dry the chinook and zeus hops earlier, while the cascade were harvested a bit later. So, the cascade hops are drying, but not yet dry. I'll check them tomorrow to see where they are, but they are definitely more dry than "wet hopped" ale would be.
So the amount to use of them is sort of a guess- less than if they were just picked (they were picked Friday), but more than if they were totally dry.
I should be brewing this tomorrow.
Here's what I"m thinking-
Garden Pale Ale (10.5 gallons)
10 lbs Pale Malt, Maris Otter (3.0 SRM) 50.0 %
6 lbs Vienna Malt (3.5 SRM) 30.0 %
2 lbs Borlander Munich Malt 10.0 %
1 lbs Caramel Malt - 20L (Briess) 5.0 %
1 lbs Caramel/Crystal Malt - 40L 5.0 %
0.50 oz Commerical hops- Columbus (Tomahawk) [15.00 %] - First Wort 60.0 min
2.00 oz Cascade (Homegrown- semi-wet) Boil 15.0 min
2.00 oz Zeus [Homegrown] - Boil 15.0 min
2.00 oz Cascade (Homegrown- semi-wet) Boil 5.0 min
1.00 oz Zeus [Homegrown] - Boil 5.0 min
1.00 oz Cascade (Homegrown- semi-wet) - Steep/Whirlpool 15.0 min
1.00 oz Chinook (Homegrown) - Steep/Whirlpool 15.0 min
1.00 oz Zeus [Homegrown] - Steep/Whirlpool 15.0 min
1.50 oz Cascade (Homegrown) - Dry Hop 5.0 Days
1.50 oz Chinook (Homegrown) - Dry Hop 5.0 Days
For yeast, it's going to be WLP001 most likely.
I was thinking of a pale ale with caramel notes (to counter the dank Zeus), and strong malt backbone. I am hoping for a ton of citrusy aroma and flavor, with some dank and resin in the finish.
Because of the hops not being totally dry, OR fresh off of the vine, I really have no idea how much to use. I have a feeling that I"m going to lose a ton of wort to hops here!
Any tips or advice would be appreciated!
So the amount to use of them is sort of a guess- less than if they were just picked (they were picked Friday), but more than if they were totally dry.
I should be brewing this tomorrow.
Here's what I"m thinking-
Garden Pale Ale (10.5 gallons)
10 lbs Pale Malt, Maris Otter (3.0 SRM) 50.0 %
6 lbs Vienna Malt (3.5 SRM) 30.0 %
2 lbs Borlander Munich Malt 10.0 %
1 lbs Caramel Malt - 20L (Briess) 5.0 %
1 lbs Caramel/Crystal Malt - 40L 5.0 %
0.50 oz Commerical hops- Columbus (Tomahawk) [15.00 %] - First Wort 60.0 min
2.00 oz Cascade (Homegrown- semi-wet) Boil 15.0 min
2.00 oz Zeus [Homegrown] - Boil 15.0 min
2.00 oz Cascade (Homegrown- semi-wet) Boil 5.0 min
1.00 oz Zeus [Homegrown] - Boil 5.0 min
1.00 oz Cascade (Homegrown- semi-wet) - Steep/Whirlpool 15.0 min
1.00 oz Chinook (Homegrown) - Steep/Whirlpool 15.0 min
1.00 oz Zeus [Homegrown] - Steep/Whirlpool 15.0 min
1.50 oz Cascade (Homegrown) - Dry Hop 5.0 Days
1.50 oz Chinook (Homegrown) - Dry Hop 5.0 Days
For yeast, it's going to be WLP001 most likely.
I was thinking of a pale ale with caramel notes (to counter the dank Zeus), and strong malt backbone. I am hoping for a ton of citrusy aroma and flavor, with some dank and resin in the finish.
Because of the hops not being totally dry, OR fresh off of the vine, I really have no idea how much to use. I have a feeling that I"m going to lose a ton of wort to hops here!
Any tips or advice would be appreciated!