Author Topic: Leftover hops  (Read 1757 times)

Offline andrew000141

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Leftover hops
« on: May 04, 2012, 06:40:46 PM »
I have some leftover hops from my last few brews and i want to use them up before they go bad. Anyone have any good ideas what i could use with 1 1/2 oz styrian golding 1/2 oz fuggles and 1oz northendown that would be good?
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Offline tschmidlin

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Re: Leftover hops
« Reply #1 on: May 04, 2012, 08:46:02 PM »
If they are vacuum sealed and in the freezer, they will keep for a long time.

But depending on the alpha %, you could make a nice Belgian pale, bitter with the fuggles and northdown, flavor/aroma with the styrian goldings.
Tom Schmidlin

Offline andrew000141

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Leftover hops
« Reply #2 on: May 05, 2012, 07:24:35 AM »
That sounds pretty tasty what grains would you suggest to make that with
Fermenting:
Cherry melomel

In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

Keep your nose out of trouble and no trouble will come to you

Offline kmccaf

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Re: Leftover hops
« Reply #3 on: May 05, 2012, 10:44:26 AM »
Sounds like you could make a good ESB with those hops. Northdown for bittering, Fuggles for Flavor, and Styrian Goldings at Flameout. Maybe same some Goldings for dryhop.
Kyle M.

Offline liquidbrewing

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Re: Leftover hops
« Reply #4 on: May 05, 2012, 12:34:40 PM »
All of my stouts lately have been using a bittering addition using Styrian Goldings.  Always turns out good. 
Justin
Liquid Brewing, Co.
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Offline tschmidlin

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Re: Leftover hops
« Reply #5 on: May 05, 2012, 10:39:35 PM »
If you do a Belgian pale, I'd go with something simple.  Maybe 70% Belgian pale malt, 25% Vienna, 5% crystal of some sort.  Aim for OG 1.050 ish, or even up to 1.060.  It's your call.  I'd use the Wyeast Ardennes yeast.
Tom Schmidlin

Offline snowtiger87

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Re: Leftover hops
« Reply #6 on: May 06, 2012, 02:25:19 AM »
Gordon Strong has what looks like a pretty good recipe for a Belgian Pale Ale (The King) in his latest book. I plan to brew that one when I get home. The hops are different but the grain bill is close to what tschmidlin suggests. Oh, and Gordon suggests WLP Antwerp Ale yeast (a seasonal one) which is fairly sublime as far as "Belgiany" flavors go so the Wyeast Ardennes will make a more yeast driven beer.
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