Poll #20 <- determined that the 60 Minute hop addition will be both Hallertau Mittelfrüh and Tettnang. This poll will determine the proportions (by weight) of Hallertau Mittelfrüh and Tettnang to be used in the 60 minute bittering addition. (There will be ~22.5 IBUs coming from this addition. For this recipe, I am assuming 3.8% Alpha Acids for Hallertau Mittelfrüh and 4.4% Alpha Acids for Tettnang. ) When this poll is done, I will look at the data a few different ways to determine the central tendency. The first person to read these instructions and mention it in a post will receive a mint condition 2016 Briess poster calendar. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It depends on the data. Want a proportion not listed? Write it in. For those looking ahead, the next poll will be for fermentation temperature. 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. Pollster reserves the right to cast (or not) tie breaking votes. 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%) Hops: - 60 Minutes: Hallertau Mittelfrüh and Tettnang - 5 Minutes: ----Hallertau Mittelfrüh - 0.35 ounces ----Tettnang - 0.40 ounces
Calling this one just a hair early. As it stands, after removing outliers, the mean, median and mode are all 50/50. If anything changes, I'll change the result.
