I'm planning an extract brew something like Wye Valley Butty Bach, so sweet, malty, lightly hopped but aromatic. I've gone a bit simpler on the grains (light extract and steeped crystal), but I'd like to get the hops right.
I've got Fuggles and Bramling Cross, but Malt Miller was out of Goldings. Can anyone give me an idea of how these are likely to be used? Brupaks lists them all as aroma hops, but I guess some must be used from the start of the boil. I don't want to bitter this beyond about 25 IBU in the first instance, so maybe I'll stick with later additions of larger amounts, and get more aroma and hop flavour rather than just bitterness (I'm experimenting with the premise that it's that long-boil bitterness that I find overwhelming and a bit boring in beers - I find many ales a bit flat tasting, not in terms of carbonation, but in terms of the bitterness being a bit one-dimensional. I like zingy, hoppy beers, but this shouldn't be TOO far that way, because I want the sweet maltiness).
Help me out, more experienced brewers?
I've got Fuggles and Bramling Cross, but Malt Miller was out of Goldings. Can anyone give me an idea of how these are likely to be used? Brupaks lists them all as aroma hops, but I guess some must be used from the start of the boil. I don't want to bitter this beyond about 25 IBU in the first instance, so maybe I'll stick with later additions of larger amounts, and get more aroma and hop flavour rather than just bitterness (I'm experimenting with the premise that it's that long-boil bitterness that I find overwhelming and a bit boring in beers - I find many ales a bit flat tasting, not in terms of carbonation, but in terms of the bitterness being a bit one-dimensional. I like zingy, hoppy beers, but this shouldn't be TOO far that way, because I want the sweet maltiness).
Help me out, more experienced brewers?
