hop user upper

[timbo41]

Folks have in freezer saaz 70g,styrian 50g,sovereign and pilgrim mixed 30g and maybe 200g wilds frozen but undried. AA 4.5%,8%,4.6% 12% and unknown respectively. Any recipe suggests? Tend to kit mod normally with geordie scot export or coopers draught as base extract. Not a big hop monster drinker ,lagers are my goto drink, occasional forays to the speckled hen type. Help appreciated

[seymour]

SEYMOUR-TIMBO DRY-HOPPED ESB
Extract recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

Let's make a nice copper-coloured, fruity, caramelly, bittersweet English Special Bitter, cheap and easy. There's no way to truly "use-up" all your hops in a 5 gallon batch without brewing "a big hop monster" as you say, but this'll clear out some for you. It'll be interesting to see what sort of aromas you get from your "wild hops." I suspect they're likely a naturalized descendant of a Goldings type but you may know better.

FERMENTABLES:
1.7 kg/3.75 lb, 1-Coopers Draught hopped extract can
1 kg/2.2 lb, Amber dry malt extract
1 kg/2.2 lb, Molasses

HOPS:
the hopped extract automatically provides around 30 IBU, plus
50 g/1.75 oz, Stryian Goldings, boiled 10 minutes
50 g/1.75 oz, "Wild" hops, dry-hops added once primary fermentation dies down, week or so before cask/bottling

YEAST:
The included Coopers yeast should be fine

PRIME with ½ cup sugar. Condition a 1-2 weeks at fermentation temperature, then a couple weeks as cold as possible if you can stand the wait.

STATS:
OG: 1.051
FG: 1.012
ABV: 5.2%
IBU: 41
COLOUR: 18°SRM/35°EBC

[timbo41]

Looks good! should I boil extract and molasses for 1/2 hour, with hops for last 10 and incorporate irish moss last 5 as discussed in another post you responded to? Then crash chill for cold break,filter and top up to 23. Got some crystal malt I could steep on lead upto boil

[seymour]

Looks good! should I boil extract and molasses for 1/2 hour, with hops for last 10 and incorporate irish moss last 5 as discussed in another post you responded to? Then crash chill for cold break,filter and top up to 23. Got some crystal malt I could steep on lead upto boil

That would work well. Boil with as much water as your kettle size allows, in order to improve hops extraction (which isn't absolutely critical, though, since you're using a hopped wort.) The crystal will add a bit more complexity and body, if you like. Cheers!

[timbo41]

Across the pond Ale...will get this on this week and let you know! Looks good!

[timbo41]

Variation on a theme;
1.5 kg Geordie Scottish Export Kit
750g Dextrose M (wilkos out of spraymalt)
75g Crystal Malt
25g Styrian Goldings 1/2 hr
20g Saaz 10 min steep in can rinse out
Kit yeast

Dry hopped with remaining Saaz and 100g wilds(approx 25g dry weight)
Usual primary ferment
Bottled today. good copper colour, very evident "nettle-like" aroma from wilds presumably, saaz a bit overwhelmed i guess.
Good dropout in primary, nice and clear when bottled( have incorporated voile filter to siphon tube)


Looking like a nice beer!!

[timbo41]

sneaky try..bloody lovely. The dominant flavour is styrian, but the wilds and saaz have softened the sometimes harshish styrian. This reminds me somewhat of mccewans export..not bang on but close. Shed at around 12° c helping to bring it all together. This won't last long!! :