Averagely Perfect Dubbel - Poll #23 - Bittering Hop Philosophy

Discussion in 'Homebrewing' started by VikeMan, May 5, 2018.


What should the Bittering Hop Philosophy be?

Poll closed May 7, 2018.
  1. Use the previously selected Flavor/Aroma Hop for bittering.

  2. Use a High Alpha Acid, Low Cohumulone Hop.

  3. Don't restict to Low Cohumulone and don't restrict to the Flavor/Aroma Hop for bittering.

Thread Status:
Not open for further replies.
  1. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania

    -> Poll #22 <- determined that Styrian Goldings will be the flavor/aroma hop (if any).

    This poll will determine if the Bittering hops (arbitrarily defined for this recipe as hops added with at least 45 minutes remaining in the boil), if any, should be one or more of the varieties already selected for flavor/aroma, or if they should be a high Alpha Acid, Low Cohumulone variety, or if neither restriction should apply. These are non-quantitative choices, so straight plurality will win.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

    The Averagely Perfect Dubbel Recipe so far...

    Target ABV: 7.0%
    OG: 1.065
    FG: 1.012
    Yeast: Wyeast 3787 or WLP530
    Mash (recommended): 60 Minutes @ 152F
    Assumed Mash Efficiency: 70%

    ---Belgian Pilsner Malt (86%)
    ---D-90 Syrup (8%)
    ---Caramunich (4% Total)
    ---Special B (2%)

    ---Bittering TBD
    ---Flavor/Aroma (if any): Styrian Goldings

  2. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania

    Alright. Looks like Stryrian Goldings for bittering.
Thread Status:
Not open for further replies.