Brewed for the first time in a couple of months, things are looking better, more settled and I should get back to brewing more regularly. This Saturday, I'll be brewing again and supervising a new brewer at the CHAOS brewhouse.
Anyway, last night I brewed a pale ale using some experimental hops I bought probably a year ago, Hopsteiner 6300. 13.5% alpha acid, described as cocoa, tropical fruit, passion fruit, stone fruit. I used a hop extract for bittering and then added 1 oz of the 6300 @ 10 minutes and 1 oz @ 5 minutes. I'll dry hop with 2 oz for four days.
One interesting thing is that the pellets had a noticeable resin-like, sticky feel to them.
Grain bill was nothing unusual - mostly pale malt (3.5L) with a little Munich and a little crystal 20 thrown in. Adjusted the mash pH with lactic acid. Fermenting with Lallemand's West Coast Ale yeast. Hit both target gravity (1.056) and volume (5.5 gallons), mash temp was 151F rather than my targeted 152F.
Anyway, last night I brewed a pale ale using some experimental hops I bought probably a year ago, Hopsteiner 6300. 13.5% alpha acid, described as cocoa, tropical fruit, passion fruit, stone fruit. I used a hop extract for bittering and then added 1 oz of the 6300 @ 10 minutes and 1 oz @ 5 minutes. I'll dry hop with 2 oz for four days.
One interesting thing is that the pellets had a noticeable resin-like, sticky feel to them.
Grain bill was nothing unusual - mostly pale malt (3.5L) with a little Munich and a little crystal 20 thrown in. Adjusted the mash pH with lactic acid. Fermenting with Lallemand's West Coast Ale yeast. Hit both target gravity (1.056) and volume (5.5 gallons), mash temp was 151F rather than my targeted 152F.
