homebrewandbeer.com

Hey guys,

I've decided to try my hand at an extract brew instead of a kit can, feeling adventurous

i've put the following recipe into QBrew:
2.5kg light liquid malt
.5kg dark liquid malt
50g tettnang 4.5%, 60 mins
25g saaz 3%, 20 mins
25g saaz 3% at flameout
edit: using US-56 yeast

According to QBrew:
OG: 1049
FG: 1012
ABV: 4.9%
IBU: 31


Thoughts on how this will turn out? I haven't had enough experience with IBUs to know whether the bitterness will be prominent or not with this, i'm after a very mild bitterness, with the maltiness being the highlight followed by the hop flavour and aroma.

thanks all!

I think CPA is in the high teens to low twenties in terms of IBU if that helps.

If you are going for a lager that should be about right, maybe look at 40g instead of 50g with the Tettnanger.

sorry, should have mentioned this will be fermented with US-56 at ale temps.

I'm a big fan of the Tettnanger flavour/aroma, so would probably select a different bittering hop if available - one with higher a/acid % so you can use less. 50g of Tettnanger for bittering breaks my heart.

bah, it only cost me a couple dollars, and i was after a hop that would provide a less harsh bitterness

i've already got the hops anyway.. perhaps next time, depending how this one turns out.

Tourist wrote:I'm a big fan of the Tettnanger flavour/aroma, so would probably select a different bittering hop if available - one with higher a/acid % so you can use less. 50g of Tettnanger for bittering breaks my heart.

I think that it is a good idea to use low-alpha hops for bittering. It means you don't have to be extra precise with time or quantity measurement so the likelihood of making a horrible, horrible mistake reduces.

I read somewhere recently (cannot recall where) an experienced commercial brewer singing the praises of low-alpha hops for bittering on the basis that the flavour is 'better'.

Kinda like trying to sink a ship with feathers or something. But maybe that's just me; It's your money.

In terms of the bitterness, 31 would get you into the region of hoppy/extra hoppy, which doesn't sound at all like what you want. Take a look at this:

http://www.brewsupplies.com/hops-gravity.htm

and this:

http://www.realbeer.com/hops/FAQ.html#balance

I'd lower your IBU to somewhere between 15 and 20.

Noble hops are perfectly ok for bittering as they have less cohumolenes and supposedly give less harsh bitterness.

That said you could opt for something like Perle or Norhern Brewer for a smoother bittering from a higher AA hops.

Yeah, sounds good. Perle being American and Northern Brewer being British, right? Challenger would also be good.

http://www.homebrewandbeer.com/hops.html

rwh, thanks heaps for those links! i've saved that graph, it looks very handy. i've reduced the tettnang from 50g to 30g, to give an IBU of 20.

Pale_Ale wrote:Noble hops are perfectly ok for bittering as they have less cohumolenes and supposedly give less harsh bitterness.

yeah, i'd read that somewhere too... that's why i didn't want to use anything with a higher AA for my first extract brew.

thank you all

rwh wrote:Yeah, sounds good. Perle being American and Northern Brewer being British, right? Challenger would also be good.

http://www.homebrewandbeer.com/hops.html

Yeah but Perle goes well in lagers and the Northern Brewer is grown everywhere including Germany where it's called Hallertauer NB.

SpillsMostOfIt wrote:

Tourist wrote:I'm a big fan of the Tettnanger flavour/aroma, so would probably select a different bittering hop if available - one with higher a/acid % so you can use less. 50g of Tettnanger for bittering breaks my heart.

I think that it is a good idea to use low-alpha hops for bittering. It means you don't have to be extra precise with time or quantity measurement so the likelihood of making a horrible, horrible mistake reduces.

I read somewhere recently (cannot recall where) an experienced commercial brewer singing the praises of low-alpha hops for bittering on the basis that the flavour is 'better'.

Generally this is the case. But if your talking a concentrated boil I'd be inclined to use a smaller amount of a high AA% hop. Opting for a low Co-humulene % hop if your after something smoother.
The higher boil gravity will require a bigger addition & the hops will suck up more wort too (if your straining into the fermentor)

just put the brew in after moving a bitter to secondary. feeling good about this one, and the bitter tasted great after 10 days in primary

chris., i was after smoother taste, so i went with the tettnang. i also didn't strain into the fermenter, as i'll be racking.

thanks for the help all, i think this'll be my best yet