Beer Forum

Here is my first of the season wet hopper... using dried Horizon Hops for unaffected-clean flavorless bitterness to let my wet fresh Crystal hops come through 100%. I will follow the exact same recipe but using fresh Mt Hood hops next week for 10 MORE GALLONS of Harvest ale?

Batch Size: 12.25 gal
Boil Volume: 13.25 gal
Boil Time: 90 min Brewhouse Efficiency: 82.50 %

Amount Item Type
20.50 lb Gambrinus Pale Malt (2.0 SRM) Grain
1.50 lb Munich 10L (Briess) (10.0 SRM) Grain
0.75 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain
0.50 lb Honey Malt (25.0 SRM) Grain
0.25 lb Special B (Dingemans) (147.5 SRM) Grain

1.75 oz Horizon FWH - 33.2 IBU
1 oz Crystal Dried Hops - 10 min - 1.7 IBU
4 oz (1 lb 4 oz wet) 5 min - 3.8 IBU
4 oz (1 lb 4 oz wet ) 0 min - 0 IBU


Step: Add 7.34 gal of water in mash tun and heat both to 163.7 F
Begin Mash.
60 min - Hold mash at 152.0 F for 60 min
2 min Step: Heat to 168.0 F over 2 min
10 min - Hold mash at 168.0 F for 10 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
1.75 oz Horizon [12.00 %] (90 min) (First Wort Hop) Hops

-- Sparge with 8.82 gal of 168.0 F water.
-- Add water to achieve boil volume of 13.25 gal
-- Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
10 min 1.00 oz Crystal [3.50 %] (10 min) Hops
5 min 4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (5 min) Hops
0 min 4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (0 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 12.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
4 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Looks good-

I ended up having more fresh hops than I thougth. So I eliminated the dry crystal hops and just used all fresh. Here's what I ended up doing last week.

Recipe Specifications
--------------------------
Batch Size: 12.25 gal
Boil Size: 13.25 gal
Estimated OG: 1.059 SG
Estimated Color: 7.2 SRM
Estimated IBU: 40.4 IBU
Brewhouse Efficiency: 82.50 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
20.50 lb Gambrinus Pale Malt (2.0 SRM) Grain 87.23 %
1.50 lb Munich 10L (Briess) (10.0 SRM) Grain 6.38 %
0.75 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3.19 %
0.50 lb Honey Malt (25.0 SRM) Grain 2.13 %
0.25 lb Special B (Dingemans) (147.5 SRM) Grain 1.06 %
2 teaspoons gypsum added to boil kettle.
1.75 oz Horizon [12.00 %] (90 min) (First Wort HoHops 33.2 IBU
2.00 oz Crystal Fresh Hops (10 wet oz) [3.50 %] (Hops 3.4 IBU ) 10 min
4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (Hops 3.8 IBU ) 5 min
4.00 oz Crystal Fresh Hops (1 lb 4 oz) [3.50 %] (Hops - ) 1 min
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 23.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 7.34 gal of water at 163.7 F 152.0 F
10 min Step Heat to 168.0 F over 2 min 168.0 F

Fermentation now beginning 5th day. Smells wonderful. I sure am hoping this is close to Deschuttes Hop Trip.