cj in j
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- 24/7/05
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My new 2006 hops came in, and as I tried to jam them in my small Japanese-sized freezer, I knew I had to do something drastic. And here's what I came up with -- Hop 10 Cubed. It's got 10 different hops, 100 grams each, for a total of 1000 grams (which is 10 cubed). It also has 10 different malts/grains. Then I dry hopped every third day for a total of five dry hop additions. Right before adding the last dry hops yesterday, I sneaked a pint -- man, is this good stuff, and it's not even done yet! Oh yeah, and this is for a 21-liter batch.
Hop 10 Cubed
OG = 1.075 (80% efficiency), FG = 1.019, IBUs = 300 (yeah, right!
), SRM = 10.54
Grains
1250 g Crisp Maris Otter
1250 g Weyermann Pilsner
1400 g Weyermann light Munich
900 g Weyermann Rye
600 g Weyermann light Wheat
350 g Weyermann Carafoam
350 g Dingemans Caravienne
350 g Weyermann Melanoidin
350 g Dingemans Biscuit
100 g Flaked Barley
Hops
100 grams each Amarillo, Centennial, Crystal, Liberty, Magnum, Newport, N Brewer, Simcoe, Vanguard, Willamette. Mix together in large bucket and add as follows:
100 g in mash
100 g first wort
100 g each at 60, 50, 40, 30, 20, 10, 5 and end of boil
Yeast
1 pack Nottingham dry
1 pack Safale S-04
Mash in around six gallons of room temp water (need extra water to account for mash hops) with 10 g gypsum and 21 g (1 tablespoon) pH Stabilizer. Slowly heat to 66C over 30-45 min. Hold at 66-67C for 60 min. Sparge with enough 77C water to collect 32 liters in brewpot. This will boil down to 27 liters after 80 minutes, which should allow for ~20 liters of wort after allowing for hop absorption (this allows for 5-7 liters of wort loss to hops! :blink: ). Boil for 20 minutes before starting hop additions (see above for schedule). 15 minutes before the end of boil, add Servo capsule. 10 min before the end of boil, add Whirlfloc tablet.
After boil, chill to <20C, aerate, and add yeast. Ferment at 19-21C for around 7 days or until gravity stops dropping. Transfer to secondary and dry hop with 5 g each of Amarillo, Centennial, Glacier and Simcoe every third day for five additions. One week after last dry hop addition, transfer to serving keg or bottle. Condition until drinkable, ~2-3 weeks. Enjoy!!!
Comments: Actually, it's drinkable remarkably quickly. Yes, there's a lot of hop flavor and aroma, but it's not nearly as bitter as I expected. The dry hops seem to have smoothed things out a lot. At the end of the week, I'm planning to transfer to two 11 liter kegs (3-gal US) -- I may dry hop one of them with an additional 3 g each of the dry hops used above, but I'm not sure yet.
Anyone who's interested in trying something like this, I'd recommend increasing the grain bill by around 5% all around -- I ended up a bit short on the original gravity, 1.068 instead of 1.075. All the hops in the mash and in the boil really screw around with water calculations, and I think I ended up with quite a bit more wort than I planned -- hard to say since the brewpot was so thick I could barely stir for the final boil hop addition. It was really a fun brew, and I'll probably repeat next year if I find myself facing another hop glut.
Cheers! :beer:
Hop 10 Cubed
OG = 1.075 (80% efficiency), FG = 1.019, IBUs = 300 (yeah, right!
), SRM = 10.54Grains
1250 g Crisp Maris Otter
1250 g Weyermann Pilsner
1400 g Weyermann light Munich
900 g Weyermann Rye
600 g Weyermann light Wheat
350 g Weyermann Carafoam
350 g Dingemans Caravienne
350 g Weyermann Melanoidin
350 g Dingemans Biscuit
100 g Flaked Barley
Hops
100 grams each Amarillo, Centennial, Crystal, Liberty, Magnum, Newport, N Brewer, Simcoe, Vanguard, Willamette. Mix together in large bucket and add as follows:
100 g in mash
100 g first wort
100 g each at 60, 50, 40, 30, 20, 10, 5 and end of boil
Yeast
1 pack Nottingham dry
1 pack Safale S-04
Mash in around six gallons of room temp water (need extra water to account for mash hops) with 10 g gypsum and 21 g (1 tablespoon) pH Stabilizer. Slowly heat to 66C over 30-45 min. Hold at 66-67C for 60 min. Sparge with enough 77C water to collect 32 liters in brewpot. This will boil down to 27 liters after 80 minutes, which should allow for ~20 liters of wort after allowing for hop absorption (this allows for 5-7 liters of wort loss to hops! :blink: ). Boil for 20 minutes before starting hop additions (see above for schedule). 15 minutes before the end of boil, add Servo capsule. 10 min before the end of boil, add Whirlfloc tablet.
After boil, chill to <20C, aerate, and add yeast. Ferment at 19-21C for around 7 days or until gravity stops dropping. Transfer to secondary and dry hop with 5 g each of Amarillo, Centennial, Glacier and Simcoe every third day for five additions. One week after last dry hop addition, transfer to serving keg or bottle. Condition until drinkable, ~2-3 weeks. Enjoy!!!
Comments: Actually, it's drinkable remarkably quickly. Yes, there's a lot of hop flavor and aroma, but it's not nearly as bitter as I expected. The dry hops seem to have smoothed things out a lot. At the end of the week, I'm planning to transfer to two 11 liter kegs (3-gal US) -- I may dry hop one of them with an additional 3 g each of the dry hops used above, but I'm not sure yet.
Anyone who's interested in trying something like this, I'd recommend increasing the grain bill by around 5% all around -- I ended up a bit short on the original gravity, 1.068 instead of 1.075. All the hops in the mash and in the boil really screw around with water calculations, and I think I ended up with quite a bit more wort than I planned -- hard to say since the brewpot was so thick I could barely stir for the final boil hop addition. It was really a fun brew, and I'll probably repeat next year if I find myself facing another hop glut.
Cheers! :beer:
