Marynka Hops

[adrianmole72]

Hello,

I'm looking to brew using these hops, and was just wondering how much I should use in a 23/25 ltr brew/

Cheers,

Stephen

 

[fbsf]

That's quite an open question there, Stephen.

What sort of style are you looking for - pale ale, IPA, APA, bitter, porter etc? Are you brewing All grain, extract, or just looking to dry hop with them?

Also, what are the Alpha Acid content (AA%) as this will make a difference to the recipe.

Edit - they seem to be around 8% AA if that helps. How much depends entirely on the style of beer. Anything from 30g right up to 100+...

 

[adrianmole72]

Just a pale ale, just MO and maybe some crystal, but not much. AA 8.06%. Oh, and Im AG all the way :-)


Stephen

 

[fbsf]

Good man!

I did this Smash-ish recently that has come out a treat and really shows the hops off. My cascade were 7.5AA, so you could pretty much duplicate it...

 

[adrianmole72]

Well, I'll do something similar -

4.5kg MO
500g Crystal (maybe less, don't want it too dark!)
100g Torrified Wheat

I'll use the same hop schedule, but obviously using Marynka...

Stephen

 

[fbsf]

I'd probably go a bit less on the crystal too - 10% could be a bit cloyingly sweet for a smash. I'd drop it to maybe 250-300g, but YMMV.

 

[adrianmole72]

YMMV ???

 

[adrianmole72]

Well ,I'll cut down (maybe even leave out) the crystal, and use 20g Marynka every 20 mins, and Ive got Mitlle Haller hops left, so some at flameout

Stephen

 

[fbsf]

YMMV ???

Sorry, Your Mileage May Vary... I really must stop using acronyms...

 

[adrianmole72]

N.P. - nice blog, by the way !!

Stephen

 

[fbsf]

N.P.

:lol:

Cheers!

 

[Duxuk]

I like to use 10g per litre of crystal. It allows the hops to shine through but adds a little sweetness. I'd be tempted to try 20g for 60 mins, then 30 for 20 and 30 for 5 mins or at flameout. I'd also dry hop after 3 days fermentation. I've tried essentially the same brew with or without dry hops and it seems to add an extra dimension to the beer. Of course it's all down to personal taste at the end of the day. :

 

[zgoda]

Don't expect any exceptional aroma from Marynka, this is primarily bittering hop. It is not a "clean bittering hop" like Magnum, so it has plenty of flavour. To me it shows "east European character" - grassy, earthy, woody, with spicy finish. Unpleasant spiciness and tart aftertaste might be present if used too much as flavour addition.

My preferred schedule is 20 gms pellets as bittering and flavour additions each, then 10 gms paired with 15 - 20 gms of other neutral aroma hops (Hallertau, Mt. Hood, Liberty) for 10 or 5 mins. This should give ~30 IBU and that's for 21 ltr "standard strength beer" (1.048 - 1.053). Anyway I rarely use as much Marynka alone, more often pairing 10 gms with Sybilla, Lubelski or other east European hop for bittering and flavour additions.

 

[adrianmole72]

Don't expect any exceptional aroma from Marynka, this is primarily bittering hop. It is not a "clean bittering hop" like Magnum, so it has plenty of flavour. To me it shows "east European character" - grassy, earthy, woody, with spicy finish. Unpleasant spiciness and tart aftertaste might be present if used too much as flavour addition.

My preferred schedule is 20 gms pellets as bittering and flavour additions each, then 10 gms paired with 15 - 20 gms of other neutral aroma hops (Hallertau, Mt. Hood, Liberty) for 10 or 5 mins. This should give ~30 IBU and that's for 21 ltr "standard strength beer" (1.048 - 1.053). Anyway I rarely use as much Marynka alone, more often pairing 10 gms with Sybilla, Lubelski or other east European hop for bittering and flavour additions.

So would you say that using 100g of Marynka would be too much ? I like the flavour, and I have Hallertau for aroma?

Stephen

 

[JKaranka]

It is up to you really, I use it for flavour and aroma when going using Dana for bittering. It's somewhat aromatic, herbal, 'hoppy'. I try to keep my grain bill quite clear for hoppy pales <5% ABV, so something like 90% pale, 5% munich and 5% wheat will really get the hops out (or even just 95% pale malt at a slightly higher temp with some wheat in there).