The other day, I found a bottle of pale lager I'd brewed and bottled in January. It was really good -- one of the best lagers I've done. Before I'd finished half the glass, I was digging through my brew logs, thinking, "Gotta make this again." When I found the right batch, my first thought was, "Oh. That one."
It wasn't a particularly noteworthy recipe, except that, as I recall, I wanted to use all Tettnanger or maybe Tettnanger and Perle, but no additions in the boil: just FWH and hopstand. But at some point before the hopstand, I remembered that I had a bag of Strisselspalt sitting around, and thought, heck, I'll just throw that in instead. Sure, fine. But then maybe 15 minutes into the 20-minute hopstand (or at least based on what I could recreate), I realized, "Duh. You idiot. The Strisselspalt's AA% was 1.4%. This beer isn't going to be bitter enough."
So I did some quick calculations with my brewing software and figured my best shot was to throw in some Magnum ASAP. I extended the hopstand to recover some of the bitterness, and hoped for the best.
Fast-forward to today: I really liked this beer and would like to recreate it, but looking at that goofy hop schedule, I don't know if I can bring myself to do it. I'm sure it can be rearranged to something more conventional, while providing the same result. I could really use some input with this.
This was a 16L batch, with a BH efficiency of 68.4%. The hop schedule was:
Tettnanger 4.1% 24g (1.5g/l) FWH 16.1 IBU
Strisselspalt 1.4% 50g (3.13g/l) 35m hopstand @77C 1.3 IBU
Magnum 14.0% 26g (1.63g/l) 15m hopstand @77C 4.9 IBU
Is it safe to assume I didn't get much flavor/aroma from the Magnum, and move those 4.9 IBU back to the FWH? Or should I replace some of the hopstand Magnum with some Hallertauer Mittelfrueh or something similar? Or cut the Magnum and add maybe 5 IBU of a noble hop to the boil, maybe around 5 minutes?
Any input would really be appreciated.
It wasn't a particularly noteworthy recipe, except that, as I recall, I wanted to use all Tettnanger or maybe Tettnanger and Perle, but no additions in the boil: just FWH and hopstand. But at some point before the hopstand, I remembered that I had a bag of Strisselspalt sitting around, and thought, heck, I'll just throw that in instead. Sure, fine. But then maybe 15 minutes into the 20-minute hopstand (or at least based on what I could recreate), I realized, "Duh. You idiot. The Strisselspalt's AA% was 1.4%. This beer isn't going to be bitter enough."
So I did some quick calculations with my brewing software and figured my best shot was to throw in some Magnum ASAP. I extended the hopstand to recover some of the bitterness, and hoped for the best.
Fast-forward to today: I really liked this beer and would like to recreate it, but looking at that goofy hop schedule, I don't know if I can bring myself to do it. I'm sure it can be rearranged to something more conventional, while providing the same result. I could really use some input with this.
This was a 16L batch, with a BH efficiency of 68.4%. The hop schedule was:
Tettnanger 4.1% 24g (1.5g/l) FWH 16.1 IBU
Strisselspalt 1.4% 50g (3.13g/l) 35m hopstand @77C 1.3 IBU
Magnum 14.0% 26g (1.63g/l) 15m hopstand @77C 4.9 IBU
Is it safe to assume I didn't get much flavor/aroma from the Magnum, and move those 4.9 IBU back to the FWH? Or should I replace some of the hopstand Magnum with some Hallertauer Mittelfrueh or something similar? Or cut the Magnum and add maybe 5 IBU of a noble hop to the boil, maybe around 5 minutes?
Any input would really be appreciated.
