Post
by Barley Water » Fri Aug 10, 2012 9:41 pm
Do you really want all your hops in the boil at 90 minutes? You have a 1.048 O.G. beer there which according to your post has 80+ bittering units. If all that is true trust me, you won't care for it. Also, most use high alpha hops for bitterness and save the low alpha stuff for flavor and aroma. Assuming you're trying to make a low gravity American pale ale you want the ratio of bitterness to O.G. around .70 or so, the rest of the hops should be late hops.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)