Sorry I am lost with the 3 letter acronymstechnobabble66 said:Fwiw, I researched HTA extensively about a year ago and came across mention from somewhere in their website that the grains claimed to be used in the first 3 HTAs were all the same: Pale Ale malt, Munich malt & crystal.
Not sure whether HTA5 would be the same, but I believe HTA4 followed the same grist.
that helps , thanks , DOHNewtownClown said:Going out on a limb here...
Could it mean Hop Thief Ale? Perhaps the numerical appellation is indicative of the various releases.
sorry back in all the other stuff i mention the wheat extractRod said:Sorry I am lost with the 3 letter acronyms
what is HTA
HTA5 and HTA4
I assume you are saying the first three ingredients in this brew are the same
so if i use dried malt extract to give the right level of fermentables using brewmate
then add the wheat extract
proceed withe hop additions
all will be Ok
as the lady once said , please explain
why are you adding wheat after calculating the fermentables with brewmate. Include itRod said:so if i use dried malt extract to give the right level of fermentables using brewmate
then add the wheat extract
moosebeer said:I work at JS and you're well on the way using a clean buttering hop to about 10IBU make up the final 25-30 with Centennial and Citra late in the kettle, pretty much all at flame out. Whirlpool/Hot stand for 20 odd mins and you're good to go
Also going for a malt bill similar to LIttle Fellas Pale Ale and upping the crystal slightly will have you in the ball park
I am having some problem working out the hop additions from the above using Brewmatedave doran said:Ive done a similar brew using citra and centennial. Used EKG for bittering. Ready to bottle in a couple of days.
Tastes good so far.
71.4% Marris Otter
9.1 IBU @ 45
18 IBU @10
12 IBU @ 5
10g each citra and centennial dry hop 5 days
Yeah but isomerisation of alpha acid is not the only source of bitterness from hops. Polyphenols (I think from memory) can add bitterness during dry hopping. IBUs no, bitterness yes.NewtownClown said:Dry hopping adds flavour and aroma. Certainly does not add bitterness. Isomerisation of alpha-acids requires temps a lot higher than fermentation temperature
Well both actually. Certain polyphenols contribute to astringency and others contribute to bitterness.NewtownClown said:If you are talking hop polyphenols, isn't that "astringency" as opposed to bitterness - as measured by IBU?
To get back on topic, I will stand by my statement regarding the dry hop schedule suggested above will not add IBU (at least perceptively, I concede).Not For Horses said:Well both actually. Certain polyphenols contribute to astringency and others contribute to bitterness.
I'm guessing you know this NC but others reading might not; bitterness is a flavour detected by the tongue whereas astringency is a physical sensation in the mouth but it is most often perceived as bitterness.
There have been a few publications in the JOIB over the years about polyphenols and bitterness that might be worth a read if anyone is interested in searching for them. Google scholar is useful for this.
Sorry for the off topic btw.