Need to be more realistic about the amount of hops I should use for bittering. Of the recipes I’ve done so far these are the ones I liked the best.

Beer 9, 24 pints 15g NB
Beer 14 (Chocs Away), 22 pts, 13g NB
Beer 13 (Santas Grotto), 20 pts, 5g Northern Brewer/10g Challenger
Beer 7 (Nob Jockey), 16 pts, 20g NB

NB has approx 9% AA content.

So for this one, I want to try using an aroma hop for bittering as well as target (Progress 7.1% AA), goldings for flavour and then 2 other types of hop for dry hopping but really load the hops for dry hopping.

So basing bittering on Beer9, will use (40/24)* 15 = 25g NB which is approx 8/12 * 25 = 18g of Target hops.

So I’ll split the bittering into 11g Target + 10g Progress

4 gallons of water
300g Pale Malt (cracked)
2×1.6kg Pale Malt Extract (Brupaks)
12g Target Hops (12% AA) (Hops 1 – 90 mins)
10g Progress Hops (7.1% AA) (Hops 1 – 90 mins)

17g Goldings (Hops 2 – 85 mins) [TO DO: USE MORE?]

Working on the principle of 7 to 28g dry hops per gallon, will use 15g per gallon for dry hopping in two batches
45g Cascade (Hops 4 – Dry Hopping, 1 day into ferment)
45g Williamette (Hops 5 – Dry Hopping, 4 days into ferment)

Total fermentation time 2 weeks.

Put malt in boil bag
Put bag in 4 gallons of cold water
Slowly raise temperature to 80C, move the boil bag up and down every 5 mins or so. Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Remove from heat and dissolve malt extract
Bring to boil and add hops 1
After 85 minutes, add hops 2
Remove from heat after 90 minutes
Strain out hops and transfer to fermentation barrel. Add extra boiling water to make to 40 pints
Allow to cool (I let this just air-cool for about 8 hours)
Add brewers yeast

Allowed this 14 days to complete fermentation and then transfered to a king keg barrel (didn’t have time to bottle) with 125g of sugar boiled in water.

*SG before fermentation ???
*SG after fermentation 1.01 (approx 4-5% alcohol)
Made – To do
Completed Fermentation – To do

Couple of changes for this beer. Want to try dry hopping and I’ve also bought a stainless steel boiler that will allow me to boil 4 gallons.

4 gallons of water
300g Pale Malt (cracked)
2×1.6kg Pale Malt Extract (Brupaks)
32g Target Hops (12% AA) (Hops 1 – 90 mins)
15g Styrian Goldings (Hops 2 – 85 mins)

10g Styrian Goldings (Hops 3 – Dry Hopping)
30g Goldings (Hops 4 – Dry Hopping)

Put malt in boil bag
Put bag in 4 gallons of cold water
Slowly raise temperature to 80C, move the boil bag up and down every 5 mins or so. Don’t let the mixture boil. Don’t squeeze just let water drip from it.
Remove from heat and dissolve malt extract
Bring to boil and add hops 1
After 85 minutes, add hops 2
Remove from heat after 90 minutes
Strain out hops and transfer to fermentation barrel. Add extra boiling water to make to 40 pints
Allow to cool (I let this just air-cool for about 8 hours)
Add brewers yeast

Allowed this 7 days to complete fermentation and then transfered to a king keg barrel (didn’t have time to bottle) with 125g of sugar boiled in water.

*SG before fermentation ???
*SG after fermentation 1.01 (approx 4-5% alcohol)
Made – 05th July 2009
Completed Fermentation – 11th July 2009