At 80C you’ll be getting around a quarter of the IBUs you would get from a boil of the same duration.
Does any other brewers go through phases of the beers being brewed are not want they wany anymore?
- Thread starter The Baron
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Hazlewood will you post the chart that shows the percentage of IBU extraction that you have posted before.
I have it in my head but was looking to re-post it the other week for other members.
I use it all the time in my whirlpool calculations
I have it in my head but was looking to re-post it the other week for other members.
I use it all the time in my whirlpool calculations
Here you go…Hazlewood will you post the chart that shows the percentage of IBU extraction that you have posted before.
I have it in my head but was looking to re-post it the other week for other members.
I use it all the time in my whirlpool calculations
The utilisation below is the percentage of the IBUs you would get from boiling the same hops for the same duration e.g. a 20 minute hopstand at 80C will give 23% of the IBUs from boiling the same hops for 20 minutes.
Brilliant thankyou I use it all the time but although it was in my head i could not find it to re-post
UPDATE
I have now kegged both of the pale ales with some of the hops I initially used.
I have not the full report as the beers are fresh but the El Dorado pale with 100g in a W/Pool is not too bitter and the hops check out reasonably fruity so alls ok with those hops.
The Taiheke Pale was done with 150g of W/Pool and that is not too bitter too the flavour is of fruits but not able to define yet until it is a little older so those hops check out too.
That leaves Motueka and the yeasts which were the Saturation, not impressed with this yeast so used Kveik and that has done its job on these 2 pales.
I have now kegged both of the pale ales with some of the hops I initially used.
I have not the full report as the beers are fresh but the El Dorado pale with 100g in a W/Pool is not too bitter and the hops check out reasonably fruity so alls ok with those hops.
The Taiheke Pale was done with 150g of W/Pool and that is not too bitter too the flavour is of fruits but not able to define yet until it is a little older so those hops check out too.
That leaves Motueka and the yeasts which were the Saturation, not impressed with this yeast so used Kveik and that has done its job on these 2 pales.
I have been following this thread with interest as I had a bag of Motueka hops lurking in the back of the freezer and not wanting to use them on an AG brew for fear of it being undrinkable I decided to do and extract Mexican lager brew using 3Kg pre hopped lager malt
1kg brewing sugar
Fermented 10 days @ 18°c then a D rest for 2 days @20°c MJ 54
Dry hopped for 4 days with 50g Motueka hops
The resulting beer if surprisingly good the hops have imparted a real zesty lemon/ lime flavour with a resinous background
I should state I don’t normally drink lager but on a day like today it’s very refreshing
Obviously I don’t know what the bittering hops were but I suspect Saaz.
@The Baron don’t give up them entirely try them as a dry hop
1kg brewing sugar
Fermented 10 days @ 18°c then a D rest for 2 days @20°c MJ 54
Dry hopped for 4 days with 50g Motueka hops
The resulting beer if surprisingly good the hops have imparted a real zesty lemon/ lime flavour with a resinous background
I should state I don’t normally drink lager but on a day like today it’s very refreshing
Obviously I don’t know what the bittering hops were but I suspect Saaz.
@The Baron don’t give up them entirely try them as a dry hop
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