Slovenian hops

[Leon103]

Nice looking recipe.

 

[MartinHaworth]

OK, looking at doing a variant on Hereford PAle Ale:

25 litre batch OG 1040 ABV 4%

GOLDEN PROMISE PALE MALT 3804 gms
WHEAT MALT 424 gms

HOPS Boil time 90 minutes

TARGET 31 gms

Add 10 gms Celeia last 15 minutes

Now, what can I use instead of the Target - I was wondering about the Bobek? Would this work?

Thanks

Martin

 

[DanST]

Can you guys tell me how this sounds, I'm an ag novice so could do with some input. For my first 3 brews I'm planning to do some simple single hop pale ales following Clibit's method. Im not aiming for a particular style as such just trying to see what the hops are like.

Final volume 4.6L

Grain
1kg maris otter
80g carapils
Target OG 1.052 (70% efficiency)

I will repeat this grain bill for each brew

Hops
Brew 1- Styrian cardinal 9.2%
60 min 5g
5 min 5g
IBU 36.2

Brew 2- Styrian dana 11.5%
60min 4g
5 min 4g
IBU 36.2

Brew 3- Styrian eureka 9.9%
60 min 4g
5 min 5g
IBU 32.4

I've calculated all the numbers using the wort app.

Does this all sound reasonable? Any feedback or improvments will be well received. Thanks!

Edit: Was planning to split a 10g pack of MJ west coast between the 3 brews, again yay or nay what do you guys think?

 

[geetee]

Planning my first Brew with the Slovenian hops as follows:

Pilsner 92%
Rolled oats 5.0%
Acidulated malt 3.0%

The idea it get very light coloured, smooth, slightly sour beer Aurora for bittering and then chuck in the more fruity citrusy hops such as Styrian Wolf and Styrian Dana/cascade to give a fruity/sourish beer

Will firm up the recipe when I decide on the yeast, hops and grain should arrive early next week

Not sure what yeast would be best for this maybe Mangrove jack west coast or US 05? Any ideas

 

[HisDudeness]

If you want to get a more obvious flavour and aroma from the hops you could consider upping the late additions a bit or adding another late addition or dry hop. E.g 10g @ 5mins or 5 @ 5mins and 5 @0mins etc etc.

Depends how hoppy you like your beer but if the main idea is to assess the taste of the hops I would chuck a bit more in!

The yeast should be fine split 3 ways.

Can you guys tell me how this sounds, I'm an ag novice so could do with some input. For my first 3 brews I'm planning to do some simple single hop pale ales following Clibit's method. Im not aiming for a particular style as such just trying to see what the hops are like.

Final volume 4.6L

Grain
1kg maris otter
80g carapils
Target OG 1.052 (70% efficiency)

I will repeat this grain bill for each brew

Hops
Brew 1- Styrian cardinal 9.2%
60 min 5g
5 min 5g
IBU 36.2

Brew 2- Styrian dana 11.5%
60min 4g
5 min 4g
IBU 36.2

Brew 3- Styrian eureka 9.9%
60 min 4g
5 min 5g
IBU 32.4

I've calculated all the numbers using the wort app.

Does this all sound reasonable? Any feedback or improvments will be well received. Thanks!

Edit: Was planning to split a 10g pack of MJ west coast between the 3 brews, again yay or nay what do you guys think?

 

[DanST]

Thanks for the input. I'm not a fan of very hoppy brews so I might up the 5 mins to 6-7g, have a taste when its fermented out and maybe chuck in a dry hop if I think it needs it.

 

[MartinHaworth]

OK, a couple of yeast questions.

So far in my brewing I've only ever used standard yeasts, but have been intreged by the talk here about how yeasts can improve and shape beer.

So, with the hops from get er brewed, I'm planning an Abbey Blonde. Mangrove Jack do a Belgium Abbey yeast which isn't too expensive, but what would I gain if I spent more on (say) the Whitelabs Abbey Ale yeast?

Also, for my planning HPA clone, I know others have cultivated yeast, but what would be a good bought alternative?

Thanks all.

Martin

 

[ManseMasher]

http://www.wyevalleybrewery.co.uk/about/brewing/


Yeast can make a massive difference. If you go down the liquid route there are many different tastes/styles opened up to you. Be prepared to make a starter to give yourself the best chance with them. No mention on the above link as to what yeast they use, but I'm all for being a bit cheeky - why not give them a call on Monday and see if they'll tell you? It might be (like Harvey's in Sussex) that they crop their own, but you won't know if you don't ask!

 

[MyQul]

You could bottle culture the wye valley yeast strain from a bottle of butty bach using my bottle culturing methods

http://www.thehomebrewforum.co.uk/showthread.php?t=53567

Here's a forumite who did just that and made a HPA clone with it

http://www.thehomebrewforum.co.uk/showthread.php?t=58336

 

[HisDudeness]

Here is one idea I might use for some of the hops, its inspired by a certain well known American IPA (hint clues in the name!).

Recipe: Gos Otok
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.054 SG
Estimated Color: 15.8 EBC
Estimated IBU: 55.6 IBUs
Estimated ABV: 5.8%
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.80 kg Pale Ale (BestMälz) (5.0 EBC) Grain 1 80.0 %
0.80 kg Munich (BestMälz) (15.0 EBC) Grain 2 13.3 %
0.20 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 3.3 %
0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 3.3 %
33.00 g Styrian Dana [11.50 %] - Boil 60.0 min Hop 5 41.2 IBUs
10.00 g Styrian Golding (Savinja Golding) [2.50% Boil 30 min Hop 6 2.1 IBUs
10.00 g Styrian Goldings (Celeia) [3.80 %] - Boil 30min Hop 7 3.2 IBUs
15.00 g Styrian Golding (Savinja Golding) [2.50 Boil 15min Hop 8 2.0 IBUs
15.00 g Styrian Goldings (Celeia) [3.80 %] - Boil 15min Hop 9 3.1 IBUs
20.00 g Styrian Cascade [5.60 %] - Boil 5.0 min Hop 10 2.4 IBUs
20.00 g Styrian Goldings (Celeia) [3.80 %] - Boil 5min Hop 11 1.6 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -
25.00 g Styrian Cascade [5.60 %] - Dry Hop 5.0 Day Hop 13 0.0 IBUs
25.00 g Styrian Golding (Savinja Golding) [2.50 Dry Hop 5 Day 14 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 kg

Will have to scale the recipe down as its a bit hoppy and I wont have enough of these hops to do a full size batch, plus dont know yet whether it will be any good!

 

[HisDudeness]

Another idea is this Pale Ale using 2 of the fruity sounding new hops in a recipe based on my Ghost Ship style APA recipe, decisions decisions.....
Should make something with plenty of Hop flavour and neatly uses up 2 packs in 1 hit, its easier to be generous with the hopping when you havent paid for them!

Recipe: Cardinal Wolfsey
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications

Batch Size (fermenter): 10.00 l
Estimated OG: 1.046 SG
Estimated ABV: 5.0%
Estimated Color: 18.6 EBC
Estimated IBU: 41.2 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.80 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 85.7 %
0.10 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2 4.8 %
0.10 kg Crystal Rye Malt (Thomas Fawcett) (157.6 Grain 3 4.8 %
0.10 kg Wheat, Torrified (Thomas Fawcett) (3.9 E Grain 4 4.8 %
4.00 g Styrian Wolf [13.60 %] - Boil 60.0 min Hop 5 14.3 IBUs
10.00 g Styrian Cardinal [9.20 %] - Boil 10.0 mi Hop 6 8.8 IBUs
10.00 g Styrian Wolf [13.60 %] - Boil 10.0 min Hop 7 13.0 IBUs
20.00 g Styrian Cardinal [9.20 %] - Boil 1.0 min Hop 8 2.1 IBUs
20.00 g Styrian Wolf [13.60 %] - Boil 1.0 min Hop 9 3.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
20.00 g Styrian Cardinal [9.20 %] - Dry Hop 5.0 Hop 11 0.0 IBUs
16.00 g Styrian Wolf [13.60 %] - Dry Hop 5.0 Day Hop 12 0.0 IBUs

 

[Covrich]

Nice looking recipies first one not a million miles away from mine.. I think I will go ahead with mine just adjusting the hop schedule times

I was going to do a Pseudo Pilsner type with teh Svanski goldings and bobek but will look into that after this one is cooking.

Did think about liquid yeast options but decided with the first two anyway I will be going US05, as IPA will be hop punchy and will want that at the fore and the same for the pilsner as I am cheating and not going down the lager yeast route but going easy and clean.