jan_b19
Well-Known Member
2.6 gal - fermenter (starting with smaller batches so i can brew it more often and change the recipe if needed)
6.5 lbs pilsner (BEL- 3.9EBC) 78.6%
1.1 lbs carared (39.4 EBC) 13.4%
0.66 lbs clear candi sugar (1 EBC) 8%
1 oz hallertauer mittelfreuh (bittering, 4%) 60 min 21.2 IBU
0.26 oz Styrian goldings (aroma 5.40%) 15 min 3.8 IBU
1/2 tsp Irish moss
Yeast: bastogne Belgian Ale WLP510
Using mittelfrueh as bittering because I feel like it compliments the spicy notes from the styrian goldings quite well. I'm trying to create a softer bitterness by using larger amounts of low alpha hops for bittering while still having the same IBU as you would have with bittering hops.
I don't have any experience with WLP510 but it's supposed to create a slightly acidic flavor with very subtle spicy hints. I hope the hops I use compliment these flavors as well. I know most people don't really like bittering with low IBU hops but personally I prefer the smoother bittering it provides.
Now the only thing I'm not sure of: Should I use any extra flavoring at the end of my boil or go as clean as possible and then trying different things from there. I currently have sweet orange peal, juniper berries, cinnamon, ginger ( i doubt i would use this but ok), lemon peal and coriander seeds in stock.
If you have any hop suggestions that's fine as long as it's one or more of the following (I have too much of each already not byuing new hops until these are gone). Magnum, Tettnanger, Saaz, Willamette and the hops I used above.
Any thoughts?
6.5 lbs pilsner (BEL- 3.9EBC) 78.6%
1.1 lbs carared (39.4 EBC) 13.4%
0.66 lbs clear candi sugar (1 EBC) 8%
1 oz hallertauer mittelfreuh (bittering, 4%) 60 min 21.2 IBU
0.26 oz Styrian goldings (aroma 5.40%) 15 min 3.8 IBU
1/2 tsp Irish moss
Yeast: bastogne Belgian Ale WLP510
Using mittelfrueh as bittering because I feel like it compliments the spicy notes from the styrian goldings quite well. I'm trying to create a softer bitterness by using larger amounts of low alpha hops for bittering while still having the same IBU as you would have with bittering hops.
I don't have any experience with WLP510 but it's supposed to create a slightly acidic flavor with very subtle spicy hints. I hope the hops I use compliment these flavors as well. I know most people don't really like bittering with low IBU hops but personally I prefer the smoother bittering it provides.
Now the only thing I'm not sure of: Should I use any extra flavoring at the end of my boil or go as clean as possible and then trying different things from there. I currently have sweet orange peal, juniper berries, cinnamon, ginger ( i doubt i would use this but ok), lemon peal and coriander seeds in stock.
If you have any hop suggestions that's fine as long as it's one or more of the following (I have too much of each already not byuing new hops until these are gone). Magnum, Tettnanger, Saaz, Willamette and the hops I used above.
Any thoughts?