Hops, Head and Homebrew

[user 22118]

I just made a "light" ale using willamette hops and some Hallertau. The calculation from TastyBrew.com came out to 30 IBU, which I thought would be good for this beer and not too heavy in the hop department. I tasted it in secondary and it is far more hoppy than I thought it would be! At the same time my Cream Ale (perle and hallertau) is rated at 17 IBU and I don't even get a hint of hops. What's the deal? What kind of hop weight do you use for 5 gal?

To the cream ale again, the head seems to last forever and it is quite carbed. I used 6 oz of priming sugar for 5 gal, is that overcarbing or is it all just personal preference?

On to Homebrew...I love beer! This is one of the better sports that I have taken up in the last three years. I can't wait for next year as I am hoping to have more space to do more brewing! Working on some Hard Cider right now in the lull between brewing.

 

[Chriso]

Re: the "Light" ale, I've found my pales always taste WAY too hoppy insecondary, but once they're carbonated, mellow way out to where they "should" be.

For a simple cream ale or wheat, I use about 1 oz at 60 minutes for 5 gallons, and that's it. For a moderately hoppy pale, I use between 2-3 total oz, spread between additions. That depends on the AA% of the particular hops though.

For an IPA, well... yeesh. I start with about 2oz bitter, 1oz flavor, 1oz aroma, and adjust from there, depending on variety, AA%, and what I "want" out of the beer.

As far as priming sugar, I use the built-in calc in BeerSmith.... because the total oz of priming sugar depends on total desired vols, ambient temperature, etc.. I can say that 6oz seems to be towards the top of the range, and in the "wrong" beer could result in bottle bombs. But if you like it fizzy, drink that pup fizzy! I love a cream ale with a good bit of carb to it, even if it's not right for the style.

I love beer too!

 

[IrregularPulse]

Are you doing you 6 ounces by weight or by volume? I believe when they say use 3-5 ounces it is in weight. I had been doing this by volume and have been having some very fizzy brews. Too fizzy for my personal preference. i am drinking them of course. Might try opening and recapping them to let some co2 out. I'm glad I caught this before bottling my porter. Don't want a lot of fizz in that.

 

[Chriso]

Thanks Pulse, I meant to mention that! When BeerSmith, or one of the recipes from How To Brew, or whatever refers to an Ounce amount of sugar, they mean dry weight measurement!!

This is a VERY common cause of overcarbonation and bottle bombs.

I picked up a small "makeup compact" digital scale from Ebay for less than 20 bucks. Works perfectly for dextrose and for hop additions, and it is "passable" for measuring grain, as it holds just over 1 lb before it goes to " EEE ". If you aren't an eBay fan, you can also find one at your local.. um.. "alternative tobacco and gift" store.

 

[user 22118]

Yeah, I just measured out 3.5oz by weight for 3 gallons of brown ale. Might be a little fizzy though in hindsight. Might want to uncap and recap in a couple days to help that out. According to my calculator I am looking at around 3.5 volumes CO2! I am thinking that less fizz works with my style.

Is there a nice rule of thumb? 1/2 oz priming sugar per gallon or something like that?

I don't know here and that is why I ask, but what is the most pressure 22oz bottles can withstand? I mean, if I use 6 oz per 5gal everytime, then the pressure would be the same, right?