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Author Topic: Medusa Hops  (Read 2691 times)

Offline danmages

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Medusa Hops
« on: October 01, 2014, 11:56:40 am »
Lets say in theory that 2-4 ounces of whole cone Medusa hops that are less than 1 week from harvest arrived at your front door... ::) What would you do with them?? An IPA or APA are the obvious choice, but they are verly low alpha, so you will need a good bittering hop.

Ideas?

Offline morticaixavier

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Re: Medusa Hops
« Reply #1 on: October 01, 2014, 12:11:17 pm »
I'd go neutral, bravo, horizon, magnum. or another route would be go dank with columbus or similar.
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Offline kylekohlmorgen

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Re: Medusa Hops
« Reply #2 on: October 01, 2014, 12:28:04 pm »
Dryhop
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Offline fmader

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Re: Medusa Hops
« Reply #3 on: October 01, 2014, 12:33:44 pm »
I'd go the APA route. If you don't want to complicate it, bitter with magnum. I like Columbus to bitter APAs and IPAs personally, so I'd do that. Then I'd add the Medusa at flameout and give it a 45 minute hopstand. If I had more, I'd dry hop too. But with this little amount, I'd want the flavor over aroma. But that's jyst my personal preference.
Frank

Offline erockrph

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Re: Medusa Hops
« Reply #4 on: October 01, 2014, 08:39:19 pm »
85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.
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Offline HoosierBrew

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Re: Medusa Hops
« Reply #5 on: October 02, 2014, 05:56:03 am »
85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.

Sounds about right to me.
Jon H.

Offline danmages

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Re: Medusa Hops
« Reply #6 on: October 02, 2014, 01:35:49 pm »
85% 2-row
10% Munich
5% C-40

1.055 OG

Bitter to 40 IBU with Magnum at 60 minutes

After boil, chill to 170F. Stir in every last cone of Medusa. Hold it at 170F for 30-60 minutes, stirring every so often.

Chill the rest of the way, then pitch a healthy pitch of the neutral yeast of your choice.

Sounds good to me. I might change the hops to 1/3 at 10 minutes, 1/3 at 170 as you mentioned and 1/3 dry hop.