Is this a ridiculous hop schedule?

[eluterio]

I still feel like I'm unclear on when / where to add the brewing salts. Should I add all the salts to the mash and sparge water, or do they go in the boil kettle? I've made some pretty good beers without adding any in the past, but want to try and make them better

The answer yes lol. You can add it to the mash, sparge, or boil. I haven't read anything that suggest one way better than the other. I use bru'n water do a google search on it. I figure you can add just a bit of gypsum to get to a 1:1 ratio and put it in the mash or boil.

 

[kjm13]

for the gigayeast packages, you should be good to go without a starter provbided the yeast isnt past its date. I might recommend doing one anyway though so you can harvest some of it from your starter to save for next time. Ive found that Conan gets higher attenuation with subsequent generations

Ok. I'll make one, but I won't have enough time to chill and decant as its only going to arrive about 40h before I need to pitch. Ok to add the whole 2L starter? Won't that effect the flavor? Also the warmest spot in my house is about 66F°, so I have no idea how I'm going to hold the starter temp in the 70's...

 

[Transamguy77]

I haven't done a wort hop before, What does that look like?

When you start your sparge you put your hops into your BK so they are in from the very beginning. Doing it this way seems to take away the bitter from your bittering addition and makes it smoother.

 

[iBrewR]

When you start your sparge you put your hops into your BK so they are in from the very beginning.

Which is it? Do I put them in from the beginning before I lauter or do I put them in when I sparge?

 

[eluterio]

Ok. I'll make one, but I won't have enough time to chill and decant as its only going to arrive about 40h before I need to pitch. Ok to add the whole 2L starter? Won't that effect the flavor? Also the warmest spot in my house is about 66F°, so I have no idea how I'm going to hold the starter temp in the 70's...

Don't worry about the temp when your making a starter. 66 will be fine I'm sure the temp will be 70 when it's going. I've added the hole thing and decanted never could tell and what your making it won't make a difference it's a hoppy beer.

 

[Schecter]

OK - I'm just throwing this out there. Making AG batch in a few weeks, making recipe from scratch. Pale base, 8% wheat, est OG 1.069. Looking for a really complex hop profile, with lots of citrus / mango type flavors, and not super bitter. So this is what I'm thinking just off the top of my head. Is this just way too much? Am I going to end up with really muddled flavors?
Any and all feedback appreciated.
thanks!


0.50 oz Nugget - Boil 60.0 min
1.00 oz Apollo - Boil 10.0 min
1.00 oz Simcoe - Boil 5.0 min
1.00 oz Amarillo Gold - Boil 5.0 min
1.00 oz Citra - Boil 5.0 min
1.00 oz Mosaic - Boil 5.0 min
1.00 oz Amarillo Gold - Boil 0.0 min
1.00 oz Citra - Boil 0.0 min
1.00 oz Mosaic - Boil 0.0 min
1.00 oz Mosaic - Dry Hop 5.0 Days
1.00 oz Amarillo Gold - Dry Hop 5 Days
1.00 oz Citra - Dry Hop 5 Days
1.00 oz Simcoe - Dry Hop 5 Days

I believe in your future iterations you will up the pre-ferment hops a few ounces to get the punch you are looking for, but I tend to start with less and add rather than subtract.
I would recommend not doing 0 minute additions and dropping the temp to 160F before adding for a 30 minute steep. Myrcene will boil off at 212F.
Also, to be nitpicky, for big DIPAs I would split the dry hop over a total of 7-8 days. However, I'm lazy and do it all at one addition for 6 days.

Honestly, as is, looks great. I doubt you will be disappointed.

Cheers.

 

[kjm13]

I believe in your future iterations you will up the pre-ferment hops a few ounces to get the punch you are looking for, but I tend to start with less and add rather than subtract.

I would recommend not doing 0 minute additions and dropping the temp to 160F before adding for a 30 minute steep. Myrcene will boil off at 212F.

Also, to be nitpicky, for big DIPAs I would split the dry hop over a total of 7-8 days. However, I'm lazy and do it all at one addition for 6 days.



Honestly, as is, looks great. I doubt you will be disappointed.



Cheers.

Thanks for the feedback! I think am going to move all the "flame out" additions to the 30min steep method at ~170F°. Seems like that may be the way to go for the style I'm looking for.

 

[Transamguy77]

Which is it? Do I put them in from the beginning before I lauter or do I put them in when I sparge?

When you sparge, when you start to drain your mash tun into your brew kettle. I usually hang the hose so it runs down my hop bag. Since I make 10 gallons it usually takes about 45 mins before I start the burner so the hops are in contact the 45ish mins and the whole 60 min boil.

 

[kjm13]

When you start your sparge you put your hops into your BK so they are in from the very beginning. Doing it this way seems to take away the bitter from your bittering addition and makes it smoother.

So this would apply only to your 60 min (or full boil) hop additions I would assume?

 

[kjm13]

Depending on your water profile, the 4oz acid malt might not be enough to get your mash ph down to 5.2-5.4. I just invested in a ph meter and phosphoric acid specifically for light beers.

I actually just put this into the Bru'n water spread sheet (first time using this), and it said 4oz of acid malt was too much, and would give me a mash pH of 5.1... could I be entering something wrong, or should I just trust the software and step down the acid malt to 2oz? Lower pH is better for hoppy beers correct?
thanks!