hey brewers,
about to bottle a 19L batch consisting of:
3.2kg jw pils
0.7kg jw dark munich
0.3kg jw wheat
30g ekg (60)
20g cascade (60)
15g galaxy (20)
15g cascade (20)
50g galaxy (dry hop in secondary for 7 days)
got to an estimated 40 IBU, with an OG of 1.040 and an FG of 1.010 using US05
i had done an all centennial batch with around 40 as well and it wasnt this bitter going into the bottle and ive used cascade for bittering before and it wasnt this harsh, so im guessing its the ekg thats pushing it through. and the fact that i hit a lower OG than desired means that i SHOULD have altered my hop additions but i didnt think about it at the time so thats probably why its so bitter as well...
what i would like some help with is how would i go about cutting the bitterness of this with adjuncts and possibly for bulk priming?
ive read honey and dark candi sugar would just lighten the body and are both pretty fermentable so that might not help. but what about molasses or adding ldme for priming?
boris
about to bottle a 19L batch consisting of:
3.2kg jw pils
0.7kg jw dark munich
0.3kg jw wheat
30g ekg (60)
20g cascade (60)
15g galaxy (20)
15g cascade (20)
50g galaxy (dry hop in secondary for 7 days)
got to an estimated 40 IBU, with an OG of 1.040 and an FG of 1.010 using US05
i had done an all centennial batch with around 40 as well and it wasnt this bitter going into the bottle and ive used cascade for bittering before and it wasnt this harsh, so im guessing its the ekg thats pushing it through. and the fact that i hit a lower OG than desired means that i SHOULD have altered my hop additions but i didnt think about it at the time so thats probably why its so bitter as well...
what i would like some help with is how would i go about cutting the bitterness of this with adjuncts and possibly for bulk priming?
ive read honey and dark candi sugar would just lighten the body and are both pretty fermentable so that might not help. but what about molasses or adding ldme for priming?
boris