I have been reading a lot about hopbursting on the Brew Board and finally got around to brewing one and kegged it last Friday... and damn they make a great APA
:chug:
For those who haven't heard of this it involved taking 3 or more different hops and mixing them together, then just measure out your hop additions from the mix... beats the hell out of measuring 20+ hop additions individually :blink:
My first mix used 58g each of Amarillo, Cascade and Centennial and the aroma is gorgeous. So who else has done this and what did you use???
Hopburst APA
American Pale Ale
Type: All Grain
Date: 5/03/2006
Batch Size: 25.00 L
Brewer: Jye
Boil Size: 37.64 L Asst Brewer:
Boil Time: 90 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.00 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 79.4 %
0.50 kg Munich, Light (Joe White) (9.0 SRM) Grain 7.9 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.2 %
0.20 kg Caramunich Malt (56.0 SRM) Grain 3.2 %
0.20 kg Crystal (Joe White) (72.0 SRM) Grain 3.2 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 3.2 %
36 gm Hopburst Mix (Mash hop)
18 gm Hopburst Mix (25 min)
18 gm Hopburst Mix (20 min)
18 gm Hopburst Mix (15 min)
18 gm Hopburst Mix (10 min)
36 gm Hopburst Mix (5 min)
30 gm Hopburst Mix (Dry Hop)
1.00 tsp Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 5.6 %
Bitterness: 45.0 IBU Calories: 528 cal/l
Est Color: 8.7 SRM Color: Color
Mash Profile
Mash Name: SK - Double Infusion, Light Body Total Grain Weight: 6.30 kg
Sparge Water: 30.20 L Grain Temperature: 22.2 C
Sparge Temperature: 100.0 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Protein Rest Add 10.08 L of water at 56.6 C 50.0 C 30 min
Saccrification Add 5.67 L of water at 98.0 C 65.0 C 60 min