Working with english Hops for the first time

[JammyBStard]

Making A pale Ale (sort of) with English Hops for the first time - 42L

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.34 %
Bitterness: 38.3 IBU
Est Color: 14.0 SRM


7.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 76.09 %
1.00 kg Munich Malt (9.0 SRM) Grain 10.87 %
0.50 kg Barley, Flaked (1.7 SRM) Grain 5.43 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 5.43 %
0.20 kg Black (Patent) Malt (500.0 SRM) Grain 2.17 %

60.00 gm Challenger [7.50 %] (60 min) Hops 25.9 IBU
30.00 gm Fuggles [4.50 %] (30 min) Hops 6.0 IBU
30.00 gm Challenger [7.50 %] (15 min) Hops 6.4 IBU
100.00 gm Fuggles [4.50 %] (0 min) Hops

For 42L does this hop schedule seem reasonable? I haven't used Fuggles before. is the 100g at flame out going to over power it?

[Rookie]

Making A pale Ale (sort of) with English Hops for the first time - 42L

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.34 %
Bitterness: 38.3 IBU
Est Color: 14.0 SRM


7.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 76.09 %
1.00 kg Munich Malt (9.0 SRM) Grain 10.87 %
0.50 kg Barley, Flaked (1.7 SRM) Grain 5.43 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 5.43 %
0.20 kg Black (Patent) Malt (500.0 SRM) Grain 2.17 %

60.00 gm Challenger [7.50 %] (60 min) Hops 25.9 IBU
30.00 gm Fuggles [4.50 %] (30 min) Hops 6.0 IBU
30.00 gm Challenger [7.50 %] (15 min) Hops 6.4 IBU
100.00 gm Fuggles [4.50 %] (0 min) Hops

For 42L does this hop schedule seem reasonable? I haven't used Fuggles before. is the 100g at flame out going to over power it?

I'd go lighter on the fuggles at the end, but that's my personal preference. I'd also go with goldings, but it's your beer.
Maybe save some of the fuggles for dry hopping.

[DeGarre]

Challenger needs Northdown to keep it company!

[JammyBStard]

I had less Fuggle than I thought so I went with 80g of Fuggle in the end and moved the 15 min Challenger to 10min.
These are also old badly stored (over two years old) hop pellets I'm using up while I get to know my new system, so it's all a bit guesswork anyway.

The grain bill has turned out really interesting though. I was aiming for a sort of Pale ale without using any crystal (I've gone right off crystal). using Munich and a small amount of Black malt. rather than brown it's come out a lovely deep red, cant wait to try it!

I split the batch over two FV's.
fv#1 : 24L on S-O4
fv#2 : 16L on US-05.

I'm thinking of tweaking the US-05 tank after Primary sugar, steeped/Dry- hops are options.

[Manx Guy]

I had less Fuggle than I thought so I went with 80g of Fuggle in the end and moved the 15 min Challenger to 10min.
These are also old badly stored (over two years old) hop pellets I'm using up while I get to know my new system, so it's all a bit guesswork anyway.

The grain bill has turned out really interesting though. I was aiming for a sort of Pale ale without using any crystal (I've gone right off crystal). using Munich and a small amount of Black malt. rather than brown it's come out a lovely deep red, cant wait to try it!

Sounds great!

something I've been wanting to try to do...

Any photos?



Cheers!

Guy

[JammyBStard]

Green Beer:

[JammyBStard]

It's finally ready!
First beer brew in over eighteen months.
Its not my best but its good enough!
and I love the colour.

[louiscowdroy]

Thats looks lush.....

Could you tell me why people use Crystal like me all the time: i've only just started brerwing with all grain (5 Brews in) i want to learn, but i think people are the key, they seem to explain it better than in a book.

Thanks

Louis )

[JammyBStard]

Thats looks lush.....

Could you tell me why people use Crystal like me all the time)

I'm no expert and i'm still relativly new to this myself, but in british Pale ales it's a classic combination Pale base malt and crystal for sweetness flavor and aroma.
I'm starting to notice a lot of american grain bills for PA, Amber and IPA are containing a portion of kilned malts (Vienna, Munich, Aromatic, Amber) for a more complex flavor.

Like you I just used combinations of Maris O and Crystal at first. I tried to make an amber ale a while back with MO and three kinds of crystal malt (I think I was trying to make something like 5AM Saint) and it came out horribly cloyingly sweet and put me off mucking around with two much Crystal.

I think the Kilned Malts are safe to play around with certainly Vienna and Munich can be used in high proportions in certain styles so will be fairly safe to add a restrained portion to a pale and see what happens without worrying about ruining it. That's my theory anyway