Averagely Perfect Kölsch - Poll #17 - Bittering Hop Philosophy

Discussion in 'Homebrewing' started by VikeMan, May 19, 2020.

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What should the Bittering Hop Philosophy be?

Poll closed May 21, 2020.
  1. Use one or both of the previously selected Flavor/Aroma Hops for bittering.

    80.0%
  2. Use a High Alpha Acid, Low Cohumulone Hop.

    13.3%
  3. Don't restict to Low Cohumulone and don't restrict to the Flavor/Aroma Hops for bittering.

    6.7%
  1. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    Poll #16 <- determined that the IBU Target will be 25 Tinseth IBUs.

    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 both of the varieties already selected for flavor/aroma (if any), 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. Pollster reserves the right to cast (or not) tie-breaking votes.

    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 PM. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently.

    The Averagely Perfect Kölsch Recipe so far...
    ABV: 4.8%
    IBUs: 25 Tinseth
    OG: 1.045
    FG: 1.008
    Recommended Mash Temp: 149F
    Recommended Mash Time: 60 minutes
    Yeast: Wyeast 2565 Kölsch

    Grain Bill:
    - German Pilsner Malt (90%)
    - Wheat Malt (10%)

    Flavor/Aroma Hops (if any, TBD in future timing poll):
    - Hallertau Mittelfrüh
    - Tettnang
     
  2. utahbeerdude

    utahbeerdude Disciple (393) May 2, 2006 Utah

    Mercy ruling?
     
    MrOH likes this.
  3. VikeMan

    VikeMan Poo-Bah (1,957) Jul 12, 2009 Pennsylvania
    Society

    The bittering hop(s), if any, will be Hallertau Mittelfrüh and/or Tettnang.