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Re: Wrye American
Posted: Wed Apr 02, 2014 9:24 pm
by jimjohson
DaYooper wrote:jimjohson wrote: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
Re: Wrye American
Posted: Thu Apr 03, 2014 9:40 am
by 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.
Re: Wrye American
Posted: Sat Apr 05, 2014 8:35 am
by jimjohson
Brewbirds wrote: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.
Re: Wrye American
Posted: Sat Apr 05, 2014 9:27 am
by Brewbirds
If your LHBS won't stock it for you I wonder if you can get it whole/health food store?
Re: Wrye American
Posted: Sun Apr 06, 2014 2:33 pm
by 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.
Re: Wrye American
Posted: Sun Apr 06, 2014 5:26 pm
by 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?
Re: Wrye American
Posted: Sun Apr 06, 2014 9:36 pm
by 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.