Better Hop Utilization

[stylus1274]

Hello -

I am new to this forum as well to brewing. I started with extract back in October and two months ago finally switched to all grain using the BIAB method.

Anyways I did an all grain batch where the IBUs should have been in the 51 area.

I finally cracked a bottle after carbonating for 2 weeks and it is not even remotely bitter. It tastes good don't get me wrong. But I was aiming for an APA with at least a hint of bitterness.

Wondering if anyone has any tips or suggestions on this?

Here is the recipe if it matters.

Amt Name
7 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Munich Malt (9.0 SRM)
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 oz Northern Brewer [9.00 %] - Boil 60.0 min
0.50 oz Centennial [10.00 %] - Boil 50.0 min
0.25 tsp Irish Moss (Boil 10.0 mins)
1.00 oz Willamette [5.50 %] - Boil 10.0 min
1.00 oz Cascade [5.50 %] - Boil 5.0 min
9.6 oz Sugar, Table (Sucrose) [Boil for 5 min]
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days

Thanks

 

[ColbyJack]

If it were me, I would add another ounce of hops (magnum is popular) at the start of your boil. I haven't used northern brewer before, but seems a little low on alpha%. Are you just throwing them in the boil? Using a hop bag?

 

[stpug]

The Northern Brewer and Centennial were the bittering hops in the recipe. I didn't comment on this because, at first glance, the recipe looks good on paper. Usually 1.5 oz of relatively high AA hops at 50 and 60 minutes should do the trick, but I didn't try to calculate IBUs (though it seems reasonable in my head). The only thing that comes to mind is perhaps the munich, caramel, and a ?high mash temp? (156+) _could_ lead to a fair amount of residual sugars which might unbalance the bittering hops - but that's a long shot.

 

[stylus1274]

The Northern Brewer and Centennial were the bittering hops in the recipe. I didn't comment on this because, at first glance, the recipe looks good on paper. Usually 1.5 oz of relatively high AA hops at 50 and 60 minutes should do the trick, but I didn't try to calculate IBUs (though it seems reasonable in my head). The only thing that comes to mind is perhaps the munich, caramel, and a ?high mash temp? (156+) _could_ lead to a fair amount of residual sugars which might unbalance the bittering hops - but that's a long shot.

That sounds reasonable as the beer is a bit sweet. Can't remember the mash temp but it being 156-160 could have been possible as I was aiming for 155.

Maybe I will try this recipe again with another oz or two of bittering hops.

 

[happypanties]

I wonder if the hops were old. Did you smell them? If your beer tastes cheesy they are old. How were they stored?

 

[stylus1274]

I wonder if the hops were old. Did you smell them? If your beer tastes cheesy they are old. How were they stored?

The beer tastes good. Nothing wrong there. They are sealed hops from Brewmaster. I keep them at room temperature.

 

[DuckiesRevenge]

What about your og and fg? What did they turn out to be? Maybe too much residual sweetness from fg to high??? Just throwing that out there.

 

[Xpertskir]

What about your og and fg? What did they turn out to be? Maybe too much residual sweetness from fg to high??? Just throwing that out there.

This.

What was your OG and more importantly FG. The sweet/bitter balance(or unbalance) happens at FG and a high FG will mask bitterness.

The next possibility is your water, what water do you use?

 

[stylus1274]

We sort of touched on that earlier. Right now that is what I'm sticking to.

I will try the recipe again and up my bittering hops. Not sure whether I will do more bittering hops or find one with a higher alpha.

I forgot to right down my FG/OG. I put it on a sticky on my fermenter then when bottling I add that info into BeerSmith for note keeping. Totally forgot on this one.

All I know is the ABV is about 6.5%

Again, the beer is tasty. Highly drinkable and I would make again. I just was going for a different style.

 

[Xpertskir]

Also, do you add the hops straight to the kettle or use a bag or some sort of device? That can also have a negative impact on utilization.


I'd be hesitant to tweak a recipe to much if you don't understand what happened with the last batch, IE OG, FG, ect.

 

[stylus1274]

Also, do you add the hops straight to the kettle or use a bag or some sort of device? That can also have a negative impact on utilization.

I do use a hop sack.

I'd be hesitant to tweak a recipe to much if you don't understand what happened with the last batch, IE OG, FG, ect.

It's my recipe so I'm not too concerned about tweaking. I get what you are saying but without messing with it how do you get it where you want?

The underlining theme here is too much sweetness/not enough bittering.

Whether that is accounted for by adding more hops or less sugar is a decision I will need to make.

Right now I'm leaning towards adding more hops.

I mean sh@t I detect next to no bitterness.

Someone asked about the water.

This batch was different than normal. I used half water from the refill station and half tap water.

Not that it matters but I live in Tampa. Same area where Cigar City is. They produce a pretty bad ass IPA and they use the city water. So I'm OK using it to.

 

[Jimmyjim]

First off, read the water chemistry primer if you haven't already.

The reason being, all grain brewing requires closer attention to water chemistry than extract brewing does.
Their are too many variables to compare the scale of brewing you are conducting compared to your local brewery.

If your thermometer is accurate and you mashed at 155, that is going to leave you with a sweeter beer, and at 6.5% ABV that possibly accounts for the lack of perceived bitterness. If you were at a calculated 51 IBU's, your BU/GU ratio may be a bit low.

Last, storing your hops at room temperature is the least ideal way to keep them fresh. Throw them in the freezer, or at least the fridge.

Cheers....