Author Topic: Bravo Hops, revisited  (Read 3289 times)

Offline roguejim

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Bravo Hops, revisited
« on: December 15, 2011, 07:59:32 PM »
It's time to use these Bravo hops in an AIPA.  Never used them before, but I will use them for the bittering addition, and perhaps at flameout.  Since I'm not getting much info using the forum's Search engine, does anyone have any advice as to what other flavor hop might complement the Bravo?  Will a C-hop be a good choice?  Maybe British/Willamette? 

Offline richardt

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Re: Bravo Hops, revisited
« Reply #1 on: December 15, 2011, 08:38:22 PM »
Bravo is hard to define.  Here's what I think of it.  (I've brewed twice with it--a brown ale and an english pale ale)--I only used it since I got in as a "prize" in a beer competition.

Bitterness isn't clean, IMO.  I found it to be OK, yet noticeable even with an EPA that was dry hopped.  I found it to be somewhat metallic/coiny tasting with my ABA--perhaps an interaction with, or overuse of, the darker malts and/or water salts/pH issue.

IMO, Bravo hop flavor and aroma isn't much beyond "grassy/hoppy." 

I split-batched the 10 gallon EPA (bittered and flavored with Magnum and Bravo hops only),  and dry hopped the EPA with either 2 oz Bravo/1 oz Cascade (5 gal)--very good, or 3 oz Willamette (5 gal)--good, but not as good.  I didn't get as much coiny/metallic flavor with the EPA probably since the use of Magnum allowed me to use less Bravo hops for bittering and/or the lack of dark, roasted grains (SRM was 11) in the EPA.

My suggestion is to use Bravo in restrained amounts for AA's in lighter beers, i.e., bittering additions

Offline roguejim

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Re: Bravo Hops, revisited
« Reply #2 on: January 16, 2012, 07:57:04 AM »
With some trepidation, I finally brewed the "Bravo IPA", below.  To my pleasant surprise, it turned out better than I had hoped for.  I think this is a fine bittering/aroma hop, and, it goes quite well with Cascade.  Throwing the BU:GU ratio to the wind, I went fairly heavy with the bittering addition.  It's my opinion that once your SG moves beyond the mid-1.060s, (1.067SG in my case) you're more likely to under-bitter an AIPA, than over-bitter (if that's even possible).  And since I like an assertive bitterness, this bittering addition fit the bill nicely.  Bitter, yet malty...and a fine new hop for me in Bravo.

Bravo IPA

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       15.25
Anticipated OG:          1.067    Plato:             16.34
Anticipated SRM:           8.9
Anticipated IBU:         128.0
Brewhouse Efficiency:       73 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts

Evaporation Rate:       2.00    Gallons Per Hour
Pre-Boil Wort Size:    8.00    Gal
Pre-Boil Gravity:      1.050    SG          12.43  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


   %     Amount     Name                          Origin        Potential SRM
 82.0    12.50 lbs. Pale Malt(2-row)              America        1.036      2
  9.8     1.50 lbs. Munich Malt                   Germany        1.037      8
  4.9     0.75 lbs. Crystal 60L                   America        1.034     60
  3.3     0.50 lbs. Wheat Malt                    America        1.038      2

Potential represented as SG per pound per gallon.


   Amount     Name                              Form    Alpha  IBU  Boil Time
  2.50 oz.    Bravo                             Pellet  14.20  111.0  60 min.
  2.00 oz.    Cascade                           Pellet   5.50  17.1  15 min.
  2.00 oz.    Bravo                             Pellet  14.20   0.0  0 min.


DCL Yeast US-05 SafAle American Ale

Water Profile

Profile known for:

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00

Mash Schedule

Mash Type: Single Step

Grain Lbs:   15.25
Water Qts:   24.00 - Before Additional Infusions
Water Gal:    6.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions

Saccharification Rest Temp : 152  Time:  60
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0

Total Mash Volume Gal: 7.22 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Efficiency was 73...SG 1.067

Added 1 tsp gypsum to mash.

Offline denny

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Re: Bravo Hops, revisited
« Reply #3 on: January 16, 2012, 04:00:14 PM »
Thanks for the report, Jim.  My experience with Bravo is almost nil, so it's good to hear your impressions.
Life begins at 60.....1.060, that is!

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