Wrye American

[jimjohson]

educate me. I thought a bitter hop didn't really matter as long as you hit the expected ibus so the flavor and aroma could make up the rest. i.e. if I wanted to hit say 35 IBUs I'd only bitter to 27-30 and bring it up the rest of the way with flavoring hops. I thought you only got bitter, no flavor, from a bitter boil. as a result I don't really care about the bittering hops as long as the alpha is high enough to not need more than a oz to hit the intended IBUs. am I mistaken in this belief?

I would have to say it USUALLY wont matter if you have a decent amount of aroma and flavor, but if it is singled hopped it would.

Many people also say you can pick up on smooth bittering vs harsh bittering. I personally havent noticed this but I have never tried a back to back comparisson of the same beer with different bittering.

I do remember there was a big discussion on this a little while ago.

Actually I kind of know what you mean I tried to bitter a wheat beer with galena...not the best choice the IBUs were right but it tasted way more harsh a bitter than with hallertauer buttered to the same IBUs

[Brewbirds]

Hey JJ I got that Galena affect on some Blondes and just couldn't drink them.

I think the common thinking that bittering additions don't contribute flavor is not accurate: Think POR for example.

I did a beer with Polaris a while back and got a distinct mint flavor. As a matter of fact I used it in one of the Free Wort Project beers hoping to get that same mint (Pearle is supposed to give mint when used for bittering as well).

Another thing I noticed is that you didn't have any flaked rye. I'd suggest adding some to the next batch (using both flaked and malt) and taste the two side by side. I did a batch of my RyePA with just rye malt, no flked, and there was a big difference in the spicy bang. The beer also seems heavier and less hoppy.

[jimjohson]

Hey JJ I got that Galena affect on some Blondes and just couldn't drink them.

I think the common thinking that bittering additions don't contribute flavor is not accurate: Think POR for example.

I did a beer with Polaris a while back and got a distinct mint flavor. As a matter of fact I used it in one of the Free Wort Project beers hoping to get that same mint (Pearle is supposed to give mint when used for bittering as well).

Another thing I noticed is that you didn't have any flaked rye. I'd suggest adding some to the next batch (using both flaked and malt) and taste the two side by side. I did a batch of my RyePA with just rye malt, no flked, and there was a big difference in the spicy bang. The beer also seems heavier and less hoppy.

sadly my lhbs don't carry flaked rye. flaked barley, oats, and white wheat but no rye. I was lucky in the Galena thing as I had also made a real low ibu wheat for swmbo so I mixed them. used a 1ltr mug from Germany and added a bottle of each. actually made the galena wheat almost good.

[Brewbirds]

If your LHBS won't stock it for you I wonder if you can get it whole/health food store?

[jimjohson]

that's a thought, he won't stock new stuff till 3 people ask for it and as far as I know, I'm about the only one making BEER with the rye.

[Brewbirds]

Well I'm probably not the closest to you but if you can't find any I or one of us could probably get some for you.

We use about 8 ounces in a 2.67 gal. batch as I recall with rye malt as well (I could be wrong here BB2 has the recipes on his "puter) so I'm guess you might want about a pound to play with.

Someone?

[jimjohson]

Thanks Birds, I'm sure I can order it on line, but if not I'll keep you in mind. I use a lb of any other flake I use, corn, oats, wheat, and barley so imo should be about right for rye.