Tue Dec 23, 2008 3:09 pm
I started doing this in the fall for experimentation, but have not kept up with it recently.
I usually mashed for about 4 gallons and split up the runnings in quarters for each hop, then boil. It takes a long time, even with two pots going at once. Everything was done with Pale Maris Otter. Hops tried so far have been: Amarillo, Saaz, Williamette, Fuggle, Chinook, Magnum, Simcoe, Horizon.
All of them were hopped at the same times (60, 30, 15, and flameout). The way I calculated the additions was to try to keep the IBU contribution for each addition the same across all hops. So an addition of Saaz might be 3 grams, but the 13+ AA Simcoe would require less than 1 gram.
The differences between the brews were subtle, but still noticeable. Wish I could continue with other hops, but it takes too much time away from my other brewing (to drink).
My half-assed conclusions thus far is that hop character is much more interesting when multiple varieties are used.
To be a man you must have honor... honor and a penis.
