Hoppy TTL for AG#2

[quiff]

Hi all,
Planning to get brew on at the weekend and was thinking of a TTL but with a bit more hop explosion without going too bitter for the style.
I've bunged the recipe into beer engine and played around with the hop timings to hit the same ebu but with the hops going in later in the boil.

Pale malt 3660g
Crystal malt 300g
Torr wheat 250g
with AG#1 I hit 78% efficiency so if I can reproduce that it should come out at 1042 with an ebc of 20. sounds about the right colour

hops: 50g Goldings with 30mins to go
20g of Styrian Goldings with 15mins to go
20g of Styrian Goldings with 5 min to go
should give an ebu of 30. Should I dry hop with Goldings or Styrian?
Not sure which yeast to go for. I have us-05 which may work well but I would quite like to save that for a pokey IPA I might do next. (maybe white shield )
Any thoughts, suggestions on the recipe would be greatly appreciated. Would s-04 work ok in this style of beer?

(Bottled AG#1 yesterday. Pendle Witches Brew. Tasted really great though was expcting more of a fuggles hit. Will this develop during conditioning?)

[johnbarleycorn]

Hello mate cant help with the TTL but as for the "witches" you bottled yesterday- what a brew, its cracking- left it a month in the bottle and it is VERY deceptivley strong; sneaks right up on you before you know it , hope you enjoy it as much as i do. Good luck with the TTL keep us posted with your final recipe.

[quiff]

Cheers JBC.
Had a pint of cask PWB on friday lunch at a tiny little ale house in Hull called Hop & Vine. You're right about it sneaking up on you. I had a great afternoon at work
If anybody is unfortunate enough to find themselves in Hull, I recommend this tiny llittle place. Proper beer, properly looked after and properly served.

[haz66]

If i were you i`d put less Goldings in but right at the start of the boil, that was you will achieve a higher IBU from
less hops.
Also if you do decide to late hop i`d go with the Styrian as these are added later on in the original recipe but no
further Goldings are added, so i`m guessing they are wanting more flavour from the Styrian to come through.

But you`ll enjoy this no matter how you decide to add your hops, but personnally i`d do the less Goldings for longer
as you only waste hops by not boiling them for longer to extract more of the Bittering quality from them.

[quiff]

Thanks for your thought Haz. That's now got me questioning what I'm trying to acheive.
The reason for using more hops for a shorter time is to try and create a really hoppy taste/aroma without pushing the biterness up.
Am I barking up the wrong tree do you think?

[haz66]

Thanks for your thought Haz. That's now got me questioning what I'm trying to acheive.
The reason for using more hops for a shorter time is to try and create a really hoppy taste/aroma without pushing the biterness up.
Am I barking up the wrong tree do you think?

Well in a way you are, but you can still achieve hoppy ales by adding the aroma hops later in the boil, but the bittering hops
should go in at the start, so you can build up the IBU`s with the bittering hop(s) and then add the aroma ones later on, and
by adding hops when the wort as cooled to around 80 Deg C will give you lots of flavour and no bitterness.

Heres an example of one of my hoppy beers

3500g MO Pale Malt
400g Wheat
200g Crystal
200g Cane Sugar
35g Styrian Goldings @ 60 mins AA 3.7%
20g Styrian Goldings @ 20 mins AA 3.7%
10g Styrian Goldings @ 10 mins AA 3.7%

[GeeThom]

I brewed a TTL clone last weekend according to GW recipe but using crystal instead of Black Malt.
Caramelised 2 litres of wort and then added 30g of Styrians into the FV in a muslin bag for 4 days then racked to keg.

The aroma and bitterness are good after racking to secondary vessel but I think the caramelisation and dry hops are critical to achieve a close match to TTL. Used WL West Yorshire yeast for the first time, maybe this helped. as its closer than last attempt using Nottingham dried yeast.

The dry hops give the lingering stryian aroma typical of TTL