How much hops in this recipe?

[Zippox]

How do I calculate the oz. of hops?

 

[ncsujrock]

This recipe calls for a certain amount of %AA, not the generic way of calling out the amount in weight.

Your recipe calls for 6.4 AA of nugget and 1.2 AA of williamette.

So find the %AA per 1 oz of the hops you have bought, then divide by these numbers. This is the weight in oz that you need.

The weights in parentheses will get you close. 0.5 oz nugget and 0.25 oz williamette.

Good luck.


Sent from my iPhone using Home Brew

 

[Zippox]

This recipe calls for a certain amount of %AA, not the generic way of calling out the amount in weight.

Your recipe calls for 6.4 AA of nugget and 1.2 AA of williamette.

So find the %AA per 1 oz of the hops you have bought, then divide by these numbers. This is the weight in oz that you need.

The weights in parentheses will get you close. 0.5 oz nugget and 0.25 oz williamette.

Good luck.


Sent from my iPhone using Home Brew

Thanks for the reply. Doesn't that seem really low to you?

 

[chickypad]

That's a relatively low gravity beer for a Belgian, their patersbier (i.e. monk's session beer), and like many of those styles it's fairly low in bitterness at 25 IBU. The hops are not meant to be the star here, it's all about the yeast.

 

[Zippox]

That's a relatively low gravity beer for a Belgian, their patersbier (i.e. monk's session beer), and like many of those styles it's fairly low in bitterness at 25 IBU. The hops are not meant to be the star here, it's all about the yeast.

I'll give this recipe a shot. Now that I have good temperature control and have been looking for something with a little/medium amount of bitterness, I think this is a good next step.

 

[Zippox]

Is there anyone who uses beersmith that could help me locate the correct grains in the program / make a file for this?

 

[chickypad]

Is there anyone who uses beersmith that could help me locate the correct grains in the program / make a file for this?

You can just use the default Pale Malt (2 row) US and Pale Malt (6 row) US for the base malts. It looks like they may be referring to Briess's caramel munich in the recipe which is 60L. If you load the add on Briess malts it is there. But depending on what product you actually get you can also just use the default caramunich that is already in Beersmith. Or, the add on for Weyermann malts will get you their Caramunich I, II, and III which many of the vendors sell.

Edit: just re-read and saw it calls for domestic pilnser malt not pale/2-row. Your LHBS or vendor may or may not carry that (Rahr is the one brand I've seen occasionally stocked). It's more likely to find Belgian or German pilsner malt which would be a fine sub, then you would make the appropriate selection in Beersmith.

 

[Zippox]

This recipe used 3787 and suggested start it at 72 degrees. After the krausen falls slowly raise it to 78. Every day for the last 5 days I have been bumping it up by a degree and have finally reached 78.

Now it says keep it cool for two weeks at 50*. Do I need to slowly decrease the temperature or can I start throwing in frozen water bottles into my "swamp cooler" and maintain it at 50*?