Recent Posts

1

Ingredients / Re: Mittelfrüh

« Last post by Robert on Today at 10:01:39 PM »

Again, MF ain't for alpha.   If you want something as close as you'll get but with higher alpha, try Hallertau Tradition.  It is pretty close, but of course it's not the same.  Better idea.  If you're trying to hit a certain bitterness and can't do it with the MF as is, you can try this.  Use the MF in late additions by weight as planned.   Get your bitterness with a clean bitter hop like Magnum,  and use some MF as FWH to round out the kettle hop flavor.  That's what I usually do with German Pilsner and Helles. 

2

Beer Recipes / Re: New Zealand Pilsner

« Last post by denny on Today at 09:58:10 PM »

Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.

I can't think of a pils I had in NZ that used wheat.  Pretty much all pils malt, and pretty much all of it from NZ.  A lot of them do use ale yeast, though.  And avoid fruity hops.

3

Ingredients / Re: Mittelfrüh

« Last post by denny on Today at 09:37:37 PM »

I get all this. But. Same year. Maybe different lot. I was thinking, does AA degrade? Or. More than one hop harvest?

Or different farm, or....Yes, AA degrades.  That's where the HSI (Hop Storage Index) comes into play. Or different harvests.  Bottom line is that it is what it is.

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Ingredients / Re: Mittelfrüh

« Last post by James K on Today at 09:18:30 PM »

I get all this. But. Same year. Maybe different lot. I was thinking, does AA degrade? Or. More than one hop harvest?

5

Beer Recipes / New Zealand Pilsner

« Last post by James K on Today at 09:13:09 PM »

Any body tried to make one to style yet? Ima give it a go. Mainly Pilsner 1# wheat. Looking for recommendations on specialty malt. Was thinking a bit of 2 row, but a pretty basic grain build.
All New Zealand hops, of course.
Anyone have a yeast recommendation? Looking for neutral ale. US05 perhaps.
I read the guidelines.
Cheers.

6

Ingredients / Re: Mittelfrüh

« Last post by denny on Today at 09:03:17 PM »

Always varies year to year and field to field.   Growing conditions.  A couple of years ago it seems like all the old school German hops I saw were 2-point-something.  But you don't really pay attention to alpha in MF do you?  Dang fine flavor and aroma hop.

Yep.  Even lots within a field can be different.  An example....at Yakima Chief, hops come in from the farm in 200 lb. bales.  Every bale gets tested, because even from the same filed on the same farm there can be lot to lot variation.  It can be due to soil, weather, how much sun that particular part of the field gets....

7

Ingredients / Re: Mittelfrüh

« Last post by Robert on Today at 08:55:54 PM »

Always varies year to year and field to field.   Growing conditions.  A couple of years ago it seems like all the old school German hops I saw were 2-point-something.  But you don't really pay attention to alpha in MF do you?  Dang fine flavor and aroma hop.

8

Ingredients / Re: Fruit Ideas for Sour Ale

« Last post by James K on Today at 08:37:02 PM »

Raspberries are like my go to, or berries in general. 3 packs in the last 10 minutes of the boil.
Next time I’ll probably do 4, maybe, because the reviews were not enough fruit. Fruit was here, but was supposed to be fruit beer. Not a Berliner with fruit. Taste mighty fine.

For pale ale I’d probably go grapefruit.

9

Ingredients / Mittelfrüh

« Last post by James K on Today at 08:34:19 PM »

Every time I buy a bag the AA is lower than the previous bag. What do? Personally I don’t care, it like the hop. But is there an explanation for this? Just curious.
AA went 4.1, 3.9, 3.7. I buy a # at a time.

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General Homebrew Discussion / Re: "Gritty" Beer

« Last post by James K on Today at 08:31:03 PM »

I think gritty might like a super hopped up red ale.