I am becoming more interested of late in trying some random 5 gallon brewing tests and was thinking of brewing up something like a new England Pale Ale with tons of late hops, then chilling, transferring and leaving some remaining liquid and all the hops in the kettle then just dumping another pale on it and boiling for 20 minutes or so and seeing my results.
So my question is...is there anyway to approximate the bittering ability of the hops used very late in the boil? I will likely use a touch of Magnum to bitter batch one then everything else 10 min, 5 min and 170.
So my question is...is there anyway to approximate the bittering ability of the hops used very late in the boil? I will likely use a touch of Magnum to bitter batch one then everything else 10 min, 5 min and 170.
