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Need some help getting some more hops flavour into a Pilsner. The recipe is from the HB&B Q&A. It's one of my favourite beers;
1 can Cooper's Pilsner
1.2kg light dried or liquid malt
40g Saaz hop pellets
METHOD
Add 200g of the malt and 20g of the hop pellets to 2 litres water. Bring to the boil and simmer for 20 minutes. Be careful it doesn't boil over, as it creates one hell of a mess. After 20 minutes, add the rest of the hops, cover and turn off the heat. Leave it for another 20 minutes.
Meanwhile, mix up the malt and can as usual, dissolving it all in boiling water and adding to the fermenter. Strain the hop mixture and add the liquid to the fermenter. Discard the hops.
Top the fermenter up to 22 litres, getting the temperature to about 20C. Pitch the yeast, seal the fermenter and put it somewhere cool. About 14-16C would be fine. It might take a full two weeks to ferment because of this lower temp, then another few days to clear.
I am using 50g of hops in the manner mentioned above at 20g/30g. If I wanted to draw more hop flavour should I go more hops (say 20g/40g) or go the same amount and "stage" the additons, like say 20g boil for 20 min. Flame out and another 20g, steep for 10 min then another 20g and steep for another 10 min, then add to wort.
Flavour and aroma additions are usually made in the last 20 minutes of the boil, boiling for 20minutes and adding the hops at staggered intervals increases the flavour and aroma. I add say 10g 20mins 10g 15minutes 10g 10 minutes and 10g either for 5minutes or at the end of the boil.
If you boil longer than 20minutes you actually contribute more bitterness and the aroma is driven off the longer you boil.
Aroma is a signifcant factor which influences taste.
AC
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