Do You Have A Single-Hop Strategy?

Nearly did this myself...though my APA will be 3 oz El Dorado and 1 oz Mosaic. Anyway, I wanted IBU's in the upper 30's. So, my schedule is as such:

.65 oz @55
.35 oz @ 5

Hop Stand (30 min)
1 oz @ 180°
1 oz @ 180° (mosaic)

1 oz Dry hop.

Just brewed this 9 days ago, so I have a bit of time yet.

Good Luck!

 

FWH, 5 mins and at knock out for a looooooooooooooong hop stand. Usually dry hop with an ounce or two. BU/GU ratio 1:1.

 

I never used El Dorado either, but it looks like they are a high alpha hop.

I would adjust my mash efficiency down 5% and use enough grain to hit 1.060.
Then I would do a 30 minute boil adding 2 equal additions at 10 and 5 minutes to get your desired IBU. Probably 1.5-2oz each. Dryhop with what is left.

I have been doing this for IPAs and session IPAs and such. Works well.

 

This is how Vinnie Cilurzo evaluates new hops. Had El Dorado hops brewed this way at the NHC last year.
http://486286.cache1.evolutionhosti...616-16 New Hop Varieties -Stan Hieronymus.pdf

 

Peter,

Below is what I would suggest (based upon my hopping schedule for my all Centennial Hopped IPA):

· At beginning of boil: 1-2 ounces

· With 15 minutes of boil remaining: 1 ounce

· End of boil: 1 ounce

· Dry Hop: 1-2 ounces

How much you use at beginning of boil is dependent on your target for IBUs.

The description that Stan Hieronymus provides in his book for El Dorado Hops is very interesting: “Intense aromas: stone fruits (pears, cherries), candy (Lifesavers).”

Please report back what you decide to do and how your beer turned out.

Cheers!

Jack

 

To account for decreased sparge water volume. You system may be different, but if I am shooting for IPA strength wort I use 70% instead of 75% mash efficiency.

I am actually about to mash in for a session IPA, but since I am only shooting for OG40 (with another 0.5#cane sugar to hit OG45) I still use 75% to hit my numbers. I am guessing it is a solubility thing.

Also, I am using Chinook at 14.5% AA. 2oz at 10min, 2oz at 5min for 58IBU.

Edit: decreased sparge because of decreased boil time to 30min.

 

Yes, it has appeared in other places. This one was from Stan H's talk, and I knew how to find it.

 

If you're shooting for IPA like hops flavor, and you get another hop to bitter with at 60 minutes, I would add

0.5 of your eldorado oz at 15
1 oz at 10
1 oz at 5
1.5 oz at 0
1 oz dry hop

(or something similar, with most of your eldorado added late)

adjust your bittering addition at 60 according to your desired IBUs. This schedule will give you a pretty IPA like hoppy-ness.

 

Why not toss in 4oz @ KO, WP for 40 mins, chill, ferment, DH w/ 1oz? IBUs on a 1.060 wort should easily be in the 30-40 range with that WP, nice and smooth bitterness.

 

I got mine from Midwest, and the label states 15.3%.

 

I think even if you got a range of +/- 2% of the actual AA% with each hop type, (which would be a big range), you could still make good beer. You know tettnanger and willamette are going to be pretty low AA, and fairly low on power-punching hop flavor (unlike citra, for example), so you shouldn't be afraid to add a typical amount of them, even if unsure the true AA%. And you know magnum is going to be pretty strong on the bitter, same with warrior, and you know citra packs a big punch flavor wise, so adjust accordingly.

You can still brew fine beers with considerable uncertainty. I would err on the side of style, since you're not really sure the strength of your hops. For a wheat beer, go light. For an IPA, don't fear the moar. Homebrew ain't an exact science anyway.

 

No, sorry, just the Mosaic and El Dorado.

 

With only 5oz I would make a smaller beer ~1.040-1.045, US05, simple malt base (pale ale malt, touch of victory, and flaked barley), use FWH addition to about 30-35ibus, 1oz 5, 1oz KO, the rest for dry hop. That'll teach you what the hop can do.