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 Post subject: Dry hopping with Cascade/Willamette
PostPosted: Tue Nov 20, 2012 5:17 am 
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Gentleman,

I thought about dry hopping with a 1/2 oz of Cascade and a 1/2 oz of Willamette of my IPA. What do you think about of combination? What do you think it will do to the beer and lastly how long do you think I should leave it in for?

Thanks

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Tue Nov 20, 2012 8:36 am 
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On a typical IPA, you won't even detect that small of an amount. I believe you ought to use at Least one (1) oz of each. Maybe 2 oz of each. If it's worth dry hopping, it's worth dry hopping with enuf to smell. :geek:

Good luck.

BTW, is this a new German style I'm not privy to?

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Tue Nov 20, 2012 10:59 am 
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I've actually done this. With my experience you can't even detect the Williamette. I dry hopped with 1 oz each of cascade, tettnang and williamette. I could only detect the cascade hops with a subtle earthy-ness. No Euro-style hops really stood out. I also had a weird grain profile. What is your mash schedule? If I were to brew this type again I would back off a bit on the specialty grain, mash at a lower temp and probably rethink the cascade hops in dry hop. Cascade really dominates...

My mash was something like this:
13# Pale Malt
0.5# Aromatic
0.5# Crystal 60 (I think)
0.25# Carapils (Or something similar, I think)

I think if I scratched the crystal malt and maybe replaced it with C-40 and got rid of the carapils and aromatic, it would have been an ok beer. This thing came out super malty. I used two vials of hopshot (~100 IBUS, or so they say) and a butt load of flameout hops. Maybe I will try it again. Probably with a new mash and strictly traditional hops. I don't know :?:

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Tue Nov 20, 2012 7:15 pm 
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To start I put a lot different malts in this beer. I am doing it to see if I can taste the slight differences....

11 Gallon Batch

19.4# two row
1.5# Munich II
2.00 oz Special B
1.75# Aromatic Malt
.25# Crystal 80L
1.0 # Carafoam
4.50 Oz Caramunich

90 Min Boil

Hops
1.32 oz Chinook 70 Min
1 oz Cascade 10 min
1 oz Williamette 10 min
1 oz Hersbrucker 5 min
1 oz cascade 5 min
.50 oz Cascade 0 min
.50 oz Williamette 0 min

How should I dry hop this beer?

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Tue Nov 20, 2012 11:57 pm 
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sound like a mudbeer

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On tap: Banshee Belgian Blond, Wild Indian Dubbel, Jason's Testical American Blonde
Conditioning: one gallon batch of sour cherry mead
Upcoming: Vomiting Flashback Ale
RIP: Mother's Milk Sweet Stout


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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Wed Nov 21, 2012 10:40 am 
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actually, it looks pretty close to a Belgian dark strong - well, the malt bill does. munich and spec. B and CaraMunich and darker crystal...

1. the malt Bill:
2.00 oz Special B - not enough to notice, other than color
1.75# Aromatic Malt - will give you a very pronounced malt nose and flavor
.25# Crystal 80L - not enough to notice, other than color
1.0 # Carafoam - head retention, very
4.50 Oz Caramunich - - not enough to notice, other than color

With the Munich and Aromatic, you will have a very malty backbone for your beer. I applaud the limited crystal use!

Hops
1.32 oz Chinook 70 Min - Very coarse bittering hop. I am assuming you want that aggressiveness to come through to counter the maltiness
1 oz Cascade 10 min - would do one at 20 min for flavor...??? Hersbrucker would taste better there though...
1 oz Williamette 10 min - very floral, mild and spicy. A great aroma hop, but may be drowned out by the cascade.
1 oz Hersbrucker 5 min
1 oz cascade 5 min
.50 oz Cascade 0 min
.50 oz Williamette 0 min

I would double the amount of Willamette you are adding versus the Cascade.

Dry Hop. Similar to the boil, the cascades will tend to dominate the dry hop. In EACH five gallon fermenter or carboy or keg (however you do it) I would add 0.5-0.75 oz. Cascade and 1-1.5 oz. or Willamette. Or, you could just do all willamette, skipping the cascade dry hop all together. The late additions of cascade will definitely carry into the finished product without the need to add more.

Sorry - I tend to get long winded...

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Age/Lager: 2013 Mead, Helles Bock, Munich Dunkel
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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Wed Nov 21, 2012 11:18 am 
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too much goin on. Would limit the number of malts and hops, personally. Im with Rod on limiting crystal malt (Carapils and C'foam and Spec B I would categorize as Crystal malts as well). Mudbeer :mrgreen:

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Jason, "One gay beer for me; and one normal beer for Rod, because he's normal."

Not the 2009 MASH Homebrewer of the Year (HOTY)

On tap: Banshee Belgian Blond, Wild Indian Dubbel, Jason's Testical American Blonde
Conditioning: one gallon batch of sour cherry mead
Upcoming: Vomiting Flashback Ale
RIP: Mother's Milk Sweet Stout


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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Thu Nov 22, 2012 10:33 am 
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beermebeavis wrote:
too much goin on. Mudbeer

dude - 7 ounces of crystal malts in an 11 gallon batch does not make a mudbeer.

asinine comment from a hop averse brewer...

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On Tap: Beth's Blonde wlp3739, Small Step Enkle, Liftoff Hefe and Robust Porter
Age/Lager: 2013 Mead, Helles Bock, Munich Dunkel
Fermenting: Flanders Brun, IPA, Munich Helles
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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Thu Nov 22, 2012 11:25 pm 
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Thanks Jason... well spoken. Sorry my beer isn't up to par for you. Anyway... I put 1/2 oz of Cascade and 2 ozs of Williamette in. I am dry hopping at 54 degrees. I know it it low but I am trying to knock out 2 birds with one stone. I do not normally dry hop so I will see how this experiment works. I don't think I needed to put the munich in either. Thanks rod for your help. I still have the whole hop Herkules (Imported from GERMANY) for you. I could drop it off at the PH or just bring it to the Christmas Party... your choice.

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Fri Nov 23, 2012 6:34 pm 
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jhwk wrote:
dude - 7 ounces of crystal malts in an 11 gallon batch does not make a mudbeer.



....Actually, I didn't count it up exactly, but a quick scan of the recipe reveals about 3 and a half (3.5) pounds of "crystal" malts in the recipe[Aromatic malt is a type of caramel malt; and any malt that has "cara," as a prefix is crystal or caramel malt (carapils, caramunich, carafoam, etc)]. BTW, I'm not hop-averse, I'm just not hop-crazy like you, Rocketman. I stand by my statement that the beers' flavors are likely to be muddy. I hope I'm wrong. My dubbel has several different malts, and they seem to co-mingle well, but on an IPA I doubt if so many different malts will work together in the way you expect, Sovo.

BTW, I hope I didn't come across as a jack-ass, as Rocketman implied. Although your rough humor from the last meeting hints that you are not immune from a little yourself. :mrgreen:

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Jason, "One gay beer for me; and one normal beer for Rod, because he's normal."

Not the 2009 MASH Homebrewer of the Year (HOTY)

On tap: Banshee Belgian Blond, Wild Indian Dubbel, Jason's Testical American Blonde
Conditioning: one gallon batch of sour cherry mead
Upcoming: Vomiting Flashback Ale
RIP: Mother's Milk Sweet Stout


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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Fri Nov 23, 2012 10:53 pm 
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If it were me I'd lager cold and then dry hop warm. WWRH...what would Rod hop?

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Sun Nov 25, 2012 8:19 am 
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I thought I would wait a few days... I named a Beer after you Jason, so I am not offended. My beer wants to kick your a$! though. :mrgreen: I will see how it comes out.

Rod,

I went with this...

22# Two Row
7.5 Ounces of 80L (I only had 13.5 ounces)
7.5 Ounces of 60L ( I only had 9 ounces)

15 Min @ 105
35 Min @ 122
30 Min @ 140
60 Min @ 155
Sparge for an Hour @ 170

90 Min Boil
Herkules @ 90
Mittelfruh @ 30
Spalter @ 15
Hersbrucker/ Tettnager @ 5
Mittelfruh/Spalter/Herbrucker/Tettnager @ 0

1 oz of each in each addition.

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 Post subject: Re: Dry hopping with Cascade/Willamette
PostPosted: Sun Nov 25, 2012 8:26 pm 
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I can't wait to see how this works out.

Stone Brewing company (I think, may be Firestone Walker) drops their finished beer to 50 degrees and pulls yeast then dry hops for at least five days at fifty degrees. I tried dry hopping at fridge temperatures once - almost no hop aroma extraction, and I did not place in the IPA comp...

I now believe in dry hopping warm for a minimum of three days. It really depends on the hops and what you are trying to do with them. Big ol' punch in the face, delicate floral and citrus notes or, my favorite, layers and layers of sticky pungent fresh hop aroma...

Sorry Jason, just trying to poke a little fun... :(

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Life's hard, it's harder when you're stupid®™- Rod Murray

2009, 2010, 2011, 2012 and 2013 MASH Homebrewer of the Year (HOTY) - Then I retired...

On Tap: Beth's Blonde wlp3739, Small Step Enkle, Liftoff Hefe and Robust Porter
Age/Lager: 2013 Mead, Helles Bock, Munich Dunkel
Fermenting: Flanders Brun, IPA, Munich Helles
Up Next???: Vienna Lager, Rod's Cream Ale, Berlinerweiss, American Blonde and a Strong Scotch Ale


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