Best Use Of 300g Fresh Por

[husky]

I have around 300g fresh POR from my 1st year plant and want to try use most of it today, freezer is overflowing with hops and I want to use these while theyre nice and fresh. I have set aside 40g for a future CPA clone so heres what Im thinking for the rest.


100% Munich1 to 1.060 (6.6kg for 26L at 75% efficiency)

100% Fresh POR flowers @10 to 60IBU (220g assuming around 9%AA)

US05 (would like to do with coopers culture but wont have any in time)

Since I no chill I will make the wort up unhopped. No chill all but 7 or so litres which I will save for the following day to do a seperate boil with the hops. Add the hopped wort to the chilled wort straight away to get a genuine 10 minute hop boil.
Question is, shoild I up the hops since most chiller breweres will have their hopped wort at near boiling for closer to 20 minutes even though its calculated as a 10 min addition?

My recipe theory is that the 100% munich will leave more body than an ale using US05 which tends to strip alot of maltyness i feel. Hopefully it leaves alot of the hops aroma though.

Thoughts?

 

[barls]

cube hop them. they will be a lovely addition so much flavour and aroma you wont believe the difference.

 

[husky]

Thats a lot of volume worth of flowers is the cube but I suppost it would work. Being a high AA hop if it sits at a high temp in the cube for too long it could come out very bitter. Maybe cube hop and sit the cube in an ice bath and pitch to fermenter within 12 hours or so and strain the flowers out so theyre not sitting in the fermenter(may be hard to strain that much however).
Any opinions on the 100% munich1? Anyone brewed something similar?

 

[barls]

its alot but they work. i did 4L of excess volume with 100g and damn its tasty. got nearly all the volume back out as well.

as for the munich, ive gone as high as 75% not 100. i say go for it and it will have a lot of body.

 

[husky]

might go 80% munich1 and 20% pils. Was yours using POR?

 

[barls]

no it was using ether chinook or wurtenburger

 

[Josh]

no it was using ether chinook or wurtenburger

I was lucky enough to get a cube of Wurtenburger. Fermented with Pacman, hop flavour was amazing.

 

[HoppingMad]

That's a lot of munich. Sounds like you'll wind up with a beer that tastes like honey with that much.

Hopper.

 

[barls]

heres the previous wurtenburger ale which josh go


Recipe Overview
Target Wort Volume Before Boil: 54.00 l Actual Wort Volume Before Boil: 58.95 l
Target Wort Volume After Boil: 40.00 l Actual Wort Volume After Boil: 48.00 l
Target Volume Transferred: 40.00 l Actual Volume Transferred: 40.00 l
Target Volume At Pitching: 40.00 l Actual Volume At Pitching: 40.00 l
Target Volume Of Finished Beer: 38.00 l Actual Volume Of Finished Beer: 38.00 l
Target Pre-Boil Gravity: 1.037 SG Actual Pre-Boil Gravity: 1.039 SG
Target OG: 1.053 SG Actual OG: 1.047 SG
Target FG: 1.012 SG Actual FG: 1.010 SG
Target Apparent Attenuation:: 76.9 % Actual Apparent Attenuation: 78.0 %
Target ABV: 5.4 % Actual ABV: 4.9 %
Target ABW: 4.3 % Actual ABW: 3.8 %
Target IBU (using Tinseth): 33.0 IBU Actual IBU: 27.0 IBU
Target Color (using Morey): 13.8 SRM Actual Color: 13.8 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 92.5 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC


Fermentables
Ingredient Amount % MCU When
German Munich Malt 7.000 kg 83.3 % 8.0 In Mash/Steeped
Australian Crystal 140 0.700 kg 8.3 % 10.8 In Mash/Steeped
German Dark Wheat Malt 0.300 kg 3.6 % 0.4 In Mash/Steeped
Sugar - Candi Sugar Amber 0.400 kg 4.8 % 6.3 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
NZ Southern Cross 15.9 % 20 g 20.4 Loose Whole Hops 60 Min From End
homegrown wurtenburger 4.5 % 75 g 11.7 Loose Pellet Hops 15 Min From End
homegrown wurtenburger 4.5 % 69 g 0.9 Loose Whole Hops 1 Min From End


the last 2 additions were combined as a cube hop