Hi there.
Ahead of my first extract brew, I was playing around with Beer Engine - which made me think about hop schedules.
Now, I know it is a matter of personal taste - but I am looking for general advice regarding pale ales.
I intend to use
- Chinook hops for 60 minutes
- Amarillo for 30 minutes
- Amarillo for 5 minutes
The question is what % of the total EBU should come from each stage??
Looking at other recipes it seems about 60-70% of the total EBU's should come from the first addition (in this case, the Chinook).
Any advice or tips? can any experienced brewers offer me a 'rule of thumb'....?
Thanks in advance
Bittering : Flavour : Aroma - Ratio
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Zatoichi
Re: Bittering : Flavour : Aroma - Ratio
Hi, personally i go for minimal hops during the bittering stage then go all out on the flavouring and aroma stages. Since adopting this style of hopping my beers have improved no end 
Its more expensive this way but well worth it IMHO!
You might find this interesting reading on the subject
http://www.mrmalty.com/late_hopping.htm
Its more expensive this way but well worth it IMHO!You might find this interesting reading on the subject
http://www.mrmalty.com/late_hopping.htm
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Alex NG
Re: Bittering : Flavour : Aroma - Ratio
Just had a quick look - and this seems a very interesting read.
I like a hoppy beer as much as the next man... but I am less keen on the 'biting' bitterness that some IPA's can have,
That article says "Except for 3 or 4 IBUs, we add all of the hops during the last 10 minutes of the boil."....
Off the top of my head, I think my first extract recipe gets around 20 IBU from the 60 minute bittering hops... I'm going to reconsider brewing a beer with so much hoppiness coming from the early addition.
I like a hoppy beer as much as the next man... but I am less keen on the 'biting' bitterness that some IPA's can have,
That article says "Except for 3 or 4 IBUs, we add all of the hops during the last 10 minutes of the boil."....
Off the top of my head, I think my first extract recipe gets around 20 IBU from the 60 minute bittering hops... I'm going to reconsider brewing a beer with so much hoppiness coming from the early addition.
-
196osh
Re: Bittering : Flavour : Aroma - Ratio
Depending on how bitter you are going to have it.
My last hoppy beer got 20 out of 60 IBUs from the bittering addition. But I dont really worry about what amount I get. For hoppy beers I tend to say for an IPA work out a late hop schedule to my tastes. Then just up the IBUs to whatever I feel like having it at from the late additions.
I dont think the length of time the hops are boiled for has an impact on the sensation of bitterness or at least not a large factor. Rather the biggest impact is the residual sweetness of the beer (the FG) and the actual IBUs in the beer, water make up will also have something to do with the type of bitterness you will get. As well as particualr hop oils (I forget which) impact on the type of bitterness. So some high alpha acid hops can have a harsh flavour, in comparison to the lower alphas for the same IBUs.
My last hoppy beer got 20 out of 60 IBUs from the bittering addition. But I dont really worry about what amount I get. For hoppy beers I tend to say for an IPA work out a late hop schedule to my tastes. Then just up the IBUs to whatever I feel like having it at from the late additions.
I dont think the length of time the hops are boiled for has an impact on the sensation of bitterness or at least not a large factor. Rather the biggest impact is the residual sweetness of the beer (the FG) and the actual IBUs in the beer, water make up will also have something to do with the type of bitterness you will get. As well as particualr hop oils (I forget which) impact on the type of bitterness. So some high alpha acid hops can have a harsh flavour, in comparison to the lower alphas for the same IBUs.