Home Brew Forum

I wanted a beer with a bit of colour so with the help of beersmith I put this recipie together

4 Kg Pale Malt
250g Torrified Wheat
150g Chocolate Malt

44g Cascade hops--Full boil
20g Cascade hops--15 mins

Nottingham yeast

I was going to put another 10g of cascade in at flame out but instead I put the said hops in a pyrex dish with 1ltr of kettle boiled water left to go cold and strained liqiud from the hops and threw the hops in the boiling wort.

I kept the hop juice and added it to the FV after i'd emtyed the boiler and i'm thinking of doing 5g of hops the same way and add it to the keg instead of dry hopping
Here's the pics

Hops in water



Straned hop juice very citrusy tasted like grapefruit


Wort running into boiler bit darker than expected


Copper hops they smell fantastic


Boil started first hops added


Nice rolling boil


Spent hops

Looks like a good one ni9e, great pictures

I love single hop beers you will have to tell us how this one turns out

Fantastic pics! Hope it turns out well.

Let us know how you get on with steeping the hops in boiling water instead of dry hopping.
I'd be interested to know the out come, good or not so good, as I've asked about this recently.

Keep up the good work.

StrangeBrew wrote: I'd be interested to know the out come, good or not so good

My only worry about adding steeped hops when kegging is the risk of infection I don't want to boil them as this would remove the aroma i'm trying to keep but i'll just suck it and see

ni9e wrote:

StrangeBrew wrote: I'd be interested to know the out come, good or not so good

My only worry about adding steeped hops when kegging is the risk of infection I don't want to boil them as this would remove the aroma i'm trying to keep but i'll just suck it and see

I don't think infection will be a problem. I've never heard of infections from dry hopping so steeping/hop tea shouldn't be a problem.
It'd be worth trying whatever happens.

Quick update I put 5g of cascade hops to steep in 1 pint of kettle boiled water and left it until it felt cold to touch strained the hops and added the amazing smelling juice to the keg

I also syphoned of a bottle full without added hops for a taste comparison will post results in a couple of weeks if I can wait that long

Nice work

Looks good, N. The darkness of the wort must be down to the chocolate malt.

Jim wrote:Looks good, N. The darkness of the wort must be down to the chocolate malt.

Yes unfortunatly beersmith predicted a light redish coloured wort I won't be trusting that feature again

Great pics, I can amost smell those hops

Question - I have read you should not chill the beer while the hops are in. Is this correct?

So really you should remove the mort first then chill in a different bin. I dont really see why?

ChrisG wrote:Question - I have read you should not chill the beer while the hops are in. Is this correct?

First I've heard of it.

steve_flack wrote:

ChrisG wrote:Question - I have read you should not chill the beer while the hops are in. Is this correct?

First I've heard of it.

Me too, seems a lot of bother to take out the hops and then chill, plus they help act as a filter bed. Where did you read this?

thats exactly what i thought......weird eh?