Brew #2 Columbus Single Hop Pale Ale

[HopZine Rob]

After a slow fermentation left Brew #1 way off its FG and tasting bloody awful I tipped it away and brewed beer #2.

For the second beer I wanted to make it a bit more simple so I could work on my process without wasting lots of expensive hops. So I've deicded to do a series of single hop pale ales. First up was Columbus.

Malt:
5000g Maris Otter
200g Crystal
333g Torrified Wheat

Hops: All Columbus
15g 60 mins
5g 30 mins
10g 15 mins
60g 0 mins
5g Dry hopping

Water treaments: Campden Tablet in HLT and 1 tsp in both mash and boil

I followed the advice I got from Kelly Ryan (formally Thornbridge and now at Epic Beer back in he native New Zealand) on Aroma Rests. After "flame out" I mixed in my last lot of hops, let it sit for 15 mins, gave it another stir then left for a bit longer before I cooled my wort. All in all the aroma rest was around 30 mins. I then chilled to 22c and aerated, pitched dry SAFALE US05 and stired in. I left it by a raditor that is on and off a steady rate thoughout the day trying to keep it at a 20-23 degrees. After the first few days I'll move my fermentor out of the way behind the sofa.

BeerTools said my OG should have been 1.053 and I got 1.052 not bad for a noobie. I should come out around 5.2% abv

I hope I have addreseed all problems I made in brew #1 and look forward to at least a drinkable beer with Brew #2

[mysterio]

Columbus are an interesting hop. Pine, orange and a kind of pungent, herbal marijuana thing going on. I did a single hopped IPA which turned out OK with it after some age.

5g dry hops is a bit low though don't you think ?

[196osh]

I think they are a great hop. Very piney.

If you only have 100g then I would up the dry hops to 35g, take them from the 0 mins hops.

If you have more then I would up the 0 min and dry hops significantly.

[HopZine Rob]

I brewed the beer on Sunday so I can't take out the 0 min hops, so how much do I need for Dry hopping? 20g?
I've order some more Columbus and a malt for the next brew. I've changed my malt bill on advice from Evin at The Kernel Brewery.

So the next brew in my Pale Ale series will use a malt bill of 87% Maris Otter 10% Weyermann Munich and 3% caramal.
My choice of hops will be from Chinook, Centennial, Nelson Sauvin, NZ Pacifica, or Summit. Centennial or Chinook may be winner.

[196osh]

2g/l of dry hops would be a good idea. At least 1g/l.