Hop Selection Help

[this_is_my_username]

Hello all!

I want to get rid of some malt and get my second ever batch started. I currently have 9 hop varieties on hand that were given to me by a buddy who is quitting the hobby for the time being. I don't know much anything about hops so I was hoping you all here could help me with my hop selection.

I'm going for a mild abv (4-5%) malty beer that doesn't have a ton of hop presence. Think steering away from IPA more toward Marzen flavor.

The recipe is for a 5.5-6 gallon batch

5 lb Briess 2 row
5 lb briess aromatic munich

Will be mashed at 152 degrees.
Fermented with Fermentis Saflager Lager W-34/70 yeast

With that information, what hops (and how much) of the varieties below would you recommend?

BELMA 20 – TYPE 90 HOP PELLETS – AA/ 8.2%

CASCADE HOP PELLETS – A/A 6.9%

IDAO 7 21 - TYPE 90 HOP PELLETS – AA/ 11.8%

AMARILLO 21 – TYPE 90 HOP PELLETS – AA/ 7.5%

CO2 HOP EXTRACT – A/A 55.4%

CLUSTER 20 - TYPE 90 HOP PELLETS – AA/ 7.3%

COLUMBUS 18 – TYPE 90 HOP PELLETS – A/A 12.0%

MT. HOOD 2018 – TYPE 90 HOP PELLETS – A/A 4.4%

EAST KENT GOLDING – HOP PELLETS – A/A 6.1%

Thanks so much for your input!

 

[Miraculix]

The last three would work. You want a noble hop character for this type of beer, if you want a classic German style type of beer.

I would personally think, this beer would be also interesting with cascade or cluster, but this would stir it into American direction taste wise.

Anyway, be careful with aromatic Munich. I don't know it personally but for what I have read about it, it can get overpowering so maybe 10-20% would be a better idea.

 

[this_is_my_username]

The last three would work. You want a noble hop character for this type of beer, if you want a classic German style type of beer.

I would personally think, this beer would be also interesting with cascade or cluster, but this would stir it into American direction taste wise.

Anyway, be careful with aromatic Munich. I don't know it personally but for what I have read about it, it can get overpowering so maybe 10-20% would be a better idea.

Thankyou for the advice on the hops! As for the Munich, I am trying to make a malt bomb but I'll double check and see if it's too much. I can always scale the recipe down and save some Munich for later.

 

[Miraculix]

Thankyou for the advice on the hops! As for the Munich, I am trying to make a malt bomb but I'll double check and see if it's too much. I can always scale the recipe down and save some Munich for later.

Ok, then maybe 50% is exactly what you need! If you want only malt, you could also use the pure alpha extract.

 

[this_is_my_username]

Ok, then maybe 50% is exactly what you need! If you want only malt, you could also use the pure alpha extract.

The extract would basically just be for bittering, right?

 

[BrewnWKopperKat]

https://www.brewingwithbriess.com/products/munich-malts/

Note that it's DP is 45. I'd probably mash for 60 min (rather than 30 min).

 

[pvtpublic]

Mt. Hood is going to be the closet thing to a noble hop. In fact, it's a decent substitute for Hallertau Mittelfrüh. Cluster will work too, but could lend a somewhat harsh bitterness. I'd save the rest for other styles and let them shine where the belong.

I do agree, that's a lot of Munich, and would also recommend scaling that back. It's my experience that it pairs better with pilsner malt than with a pale. Let us know what you settled on and how it turned out!

 

[this_is_my_username]

Mt. Hood is going to be the closet thing to a noble hop. In fact, it's a decent substitute for Hallertau Mittelfrüh. Cluster will work too, but could lend a somewhat harsh bitterness. I'd save the rest for other styles and let them shine where the belong.

I do agree, that's a lot of Munich, and would also recommend scaling that back. It's my experience that it pairs better with pilsner malt than with a pale. Let us know what you settled on and how it turned out!

Thanks for the input! I'm definetly going with the mt hood. What I have on hand as far as grain is pale malt and Munich. So unless I buy more malt I'll have to forge ahead at 50% or scale the recipe down to around 6.25 lbs to reduce munich to 20%

If I do go forwrd with the 50% munich, maybe I'll call it a Bock instead

 

[Miraculix]

The extract would basically just be for bittering, right?

Yes.

 

[Miraculix]

Thanks for the input! I'm definetly going with the mt hood. What I have on hand as far as grain is pale malt and Munich. So unless I buy more malt I'll have to forge ahead at 50% or scale the recipe down to around 6.25 lbs to reduce munich to 20%

If I do go forwrd with the 50% munich, maybe I'll call it a Bock instead

I'd call it a beer and be happy with it.

 

[Broken Crow]

and get my second ever batch started. I currently have 9 hop varieties on hand that were given to me by a buddy who is quitting the hobby for the time being. I don't know much anything about hops

Looking at your other posts I see you have plenty of experience with other fermented drinks, so though I don't have any useful suggestions for choice of hops, this might be a good place to mention hop-storage in case you haven't covered that yet;
How were these hops stored? Were they sealed or open? how old are they? How do they smell?

 

[this_is_my_username]

Looking at your other posts I see you have plenty of experience with other fermented drinks, so though I don't have any useful suggestions for choice of hops, this might be a good place to mention hop-storage in case you haven't covered that yet;
How were these hops stored? Were they sealed or open? how old are they? How do they smell?

The hops are a few years old but are in their original packaging and have been frozen. This is with the exception of the east kent goldings which I bought last month and have been resealed and frozen since I used them last.

I haven't opened any of the sealed hops so IDK how they smell. What would be the risk of using hops that are too old? Off flavors or just loss of hop flavor?

 

[Miraculix]

The hops are a few years old but are in their original packaging and have been frozen. This is with the exception of the east kent goldings which I bought last month and have been resealed and frozen since I used them last.

I haven't opened any of the sealed hops so IDK how they smell. What would be the risk of using hops that are too old? Off flavors or just loss of hop flavor?

That sounds like they are still good. If you smell something cheesy or like onion when opening, throw them away but I bet they'll be fine.

Over time the alpha amount decreases a little bit but nothing to worry about. This also differs from hop to hop.

 

[Willy]

If you want something more traditional - go with the bottom three as previously suggested.

Another decent option, would be a combo of cascade (2 to 3 parts) and Amarillo (1 part)
Cascade 1.5 oz / Amarillo .5 oz should provide a nice earthy smoothness with a small little tang .

 

[this_is_my_username]

Well, I did the brew day today and I did hope with the 50/50 split. Pretty dark, we'll see how it turns out. here's a pic next to the stout I did 2 weeks ago.

Already has lots of trub, I didnt filter the wort very well I'm sure it'll be fine.

 

[Miraculix]

Well, I did the brew day today and I did hope with the 50/50 split. Pretty dark, we'll see how it turns out. here's a pic next to the stout I did 2 weeks ago.

Already has lots of trub, I didnt filter the wort very well I'm sure it'll be fine.

Im pretty sure it's going to be beer!

 

[this_is_my_username]

Im pretty sure it's going to be beer!

Smells great in my basement and I'm pretty excited for it

 

[Miraculix]

Smells great in my basement and I'm pretty excited for it

That's what she said!