Oops... Added too many Hops to boil

[Brak23]

Im doing an irish Red Ale The ingredients:

6lbs Light DME
5 oz Roasted Barley
5 oz Caramel malt 80L
5 oz Honey Malt
1 oz Magnum Hops (60 minutes)
2 oz Golding Hops (15 minute)
2 oz Willamette Hops (Post Boil)

However... I added 2 oz of Magnus hops for the full boil on accident. How drastically is this going to change my beer?

 

[Bensiff]

That's gonna be a big hit of bitterness for sure. If worse comes to worse and its too bitter up front let it bottle age.

 

[TomOliver]

It will definitely add some bitterness. Especially with Magnum. You could just dry hop it and end up with a India Irish Pale Red Ale!

 

[PurpleJeepXJ]

Should still be good. Somewhere around 35-40 IBU. Don't have my charts with me but that sounds right...

 

[TomOliver]

Should still be good. Somewhere around 35-40 IBU. Don't have my charts with me but that sounds right...

Using what alpha value for Magnum? In my experience, they're about 13%, which in my calculations pulls a little over 90 IBU's in a 5 gallon 1.050 OG for just the Magnum.

Maybe I'm over assuming.

 

[Brak23]

I was using the beer pal app on my phone and it said something to the tune of 108 IBU which seems high... But it also said I would be at 64 IBU if I did the recipe correctly.

 

[PurpleJeepXJ]

Ya I forgot about the magnum but with that high of IBUs it wont matter what type of malt or style the beer was supposed to be now. 100+ just destroys any malt flavour all together.

 

[Brak23]

Ya I forgot about the magnum but with that high of IBUs it wont matter what type of malt or style the beer was supposed to be now. 100+ just destroys any malt flavour all together.

That's what I was afraid of... So now I'm gonna have a red bitter IPA haha

 

[bruin_ale]

the magnum I just got from freshops is 17%.. serious bittering right there

 

[Brak23]

I guess I should start another batch of beer just in case this one doesn't turn out

 

[camus]

Yep, that will be a bit bitter, I second or third (wherever I am in line) dry hopping that beer.

FYI, I just got some magnum that is 10.3%

 

[Brak23]

What would you recommend dry hopping with? I'm a newbie. So what is the purpose of it? Would I just add dry hops to the fermenter?

 

[davel57]

If you dry hop you'll end up with a real nice dark IPA. If you let it sit for an extra month or so, you'll lose most of the bitterness, but also most of the hop flavors. As a home brewer, you'll never really get over a hundred IBU, so don't let that number scare you.

I've never dry hopped with Willamette or Golding, but it would go with the current flavor profile. Personally I'd go with Ahtanum if you can get it easily, mostly because it complements the flavors you have a lot more than say Cascade or Amarillo. (Contrary to what you may read, Ahtanum tastes NOTHING like Cascade or Amarillo.) I'm a huge Ahtanum fan though, I thing it's the answer to everything

 

[rapike1028]

115 ibu

 

[Brak23]

If you dry hop you'll end up with a real nice dark IPA. If you let it sit for an extra month or so, you'll lose most of the bitterness, but also most of the hop flavors. As a home brewer, you'll never really get over a hundred IBU, so don't let that number scare you.

I've never dry hopped with Willamette or Golding, but it would go with the current flavor profile. Personally I'd go with Ahtanum if you can get it easily, mostly because it complements the flavors you have a lot more than say Cascade or Amarillo. (Contrary to what you may read, Ahtanum tastes NOTHING like Cascade or Amarillo.) I'm a huge Ahtanum fan though, I thing it's the answer to everything

Should I let it sit in the primary for a month, and then transfer it to a secondary for the second month and dry hop then?

 

[FiddleTilDeath]

Should I let it sit in the primary for a month, and then transfer it to a secondary for the second month and dry hop then?

that sounds like a good idea.

I really wouldn't worry about it. And anyways, more is better, all the time, no matter what!

Even if you overhop a brew, with age it'll just be unbelievable and you'll have hoppier aged beers than you did before. I super overhopped a strong Belgian so by the time it was aged it would be balanced.

 

[TomOliver]

Should I let it sit in the primary for a month, and then transfer it to a secondary for the second month and dry hop then?

No need to secondary. I'd say month on primary, 5-7 days of dry hop, bottle/keg.

This is my standard fermenting regiment.