Schwarzbier with Willamette?

[Miraculix]

Hello collective knowledge!

I am going to brew a Schwarzbier with pilsener malt, Munich, chevallier, and carafa spezial 2.

I have a closed pack of Willamette in the freezer and would like to use it for this beer, but I never used it and am therefore a bit unsure wether or not this is a good idea.

I guess I always could get away with just using it for 60min bittering additions, but I would also like to use it at flame out with my no chill setup.

What do you guys think? Does this hop suit the recipe? Aiming four around 25 to 30 ibus and a very very dark Schwarzbier via cold steeped carafa.


Thanks for your input!

 

[BrewMan13]

I think it will work just fine. I like williamette in standard strength dark and/or "earthy" beers, and is probably the hop I've used the most. Off the top of my head (don't have my brew log in front of me): I've used it in oatmeal stout, smoked and regular porter, & pumpkin ale. Never used it for aroma so can't speak to that.

 

[Miraculix]

I think it will work just fine. I like williamette in standard strength dark and/or "earthy" beers, and is probably the hop I've used the most. Off the top of my head (don't have my brew log in front of me): I've used it in oatmeal stout, smoked and regular porter, & pumpkin ale. Never used it for aroma so can't speak to that.

Thanks for the reply, much appreciated.

I guess earthy is quite a good direction for my schwarzes. I will just go for it and share the results afterwards.

Cheers

 

[BrewMan13]

Sounds good; you're very welcome! Happy brewing

 

[Northern_Brewer]

I am going to brew a Schwarzbier with pilsener malt, Munich, chevallier, and carafa spezial 2.

I have a closed pack of Willamette...Does this hop suit the recipe? Aiming four around 25 to 30 ibus and a very very dark Schwarzbier via cold steeped carafa.

Well Willamette is just a triploid Fuggle (ie with one extra set of chromosomes) and 99% is grown on US terroir. So think of a Fuggle that emphasises a bit more citrus and a bit less earthiness - the obvious comparison is Savijnski. Would you use Styrians for a German beer? Yes. So Willamette will be fine.

Genuinely not-sure/interested about Chevallier in this style of beer, it could work or it could just overwhelm things a bit. It does seem to work better with more hops than less.

 

[hottpeper13]

Agreed on the hop, now .... no chill...my experience is do not add hops after 20 min and count those as a 30 min addition.

 

[Miraculix]

Agreed on the hop, now .... no chill...my experience is do not add hops after 20 min and count those as a 30 min addition.

Agree. I always treated them as20min additions in the calcs, but always ended up a a little bit more bitter than expected.

 

[Miraculix]

Well Willamette is just a triploid Fuggle (ie with one extra set of chromosomes) and 99% is grown on US terroir. So think of a Fuggle that emphasises a bit more citrus and a bit less earthiness - the obvious comparison is Savijnski. Would you use Styrians for a German beer? Yes. So Willamette will be fine.

Genuinely not-sure/interested about Chevallier in this style of beer, it could work or it could just overwhelm things a bit. It does seem to work better with more hops than less.

Hmm.. I will bottle my historic ipa next week and I wanted to use the leftovers for the Schwarzbier. I could, theoretically, wait till it is done, try it and then decide if it suits my.idea. At the moment, I still do not have a clue what I am dealing with, regarding.chevallier.

Maybe I will brew the Kentucky common , which would follow after the Schwarzbier, first... Thanks for the input.

 

[Northern_Brewer]

The rule-of-thumb seems to be that no-chill adds about 20 minutes to any copper hops (so flameout becomes 20, 10 min => 30 etc) - but that will obviously depend on your cooling profile, and it may be less in the middle of a British winter!

We need that Chevallier thread! I'll be cracking open the first of my "finished" bottles this weekend, so we'll see but my feeling is that it's just not terribly suited to beers that try to be balanced. So either go for very malt led, like mild, or have tons of hops that need an assertive malt to balance it out - IPA or even NEIPA. That's just my first take based on a couple of sips of gravity samples of unfinished beer.

 

[Miraculix]

The rule-of-thumb seems to be that no-chill adds about 20 minutes to any copper hops (so flameout becomes 20, 10 min => 30 etc) - but that will obviously depend on your cooling profile, and it may be less in the middle of a British winter!

We need that Chevallier thread! I'll be cracking open the first of my "finished" bottles this weekend, so we'll see but my feeling is that it's just not terribly suited to beers that try to be balanced. So either go for very malt led, like mild, or have tons of hops that need an assertive malt to balance it out - IPA or even NEIPA. That's just my first take based on a couple of sips of gravity samples of unfinished beer.

How was it? I've been running low on time past week so I have not got around opening the thread yet, will do so hopefully before the weekend.

Today I will bottle my ipa, admiral for 60min and saaz for flame out and dry. Lager malt and chevallier. I am really curious about this one.

I might try a dark mild with the leftovers!