I'm tentatively planning my second all-grain brew night and as always I'm seeking some advice before the get-go. I'm planning on following Marc Ollosson's Styrian Stunner recipe pretty closely, which I know is very popular on the forum, but I want to substitute Bobek or EKG hops for Styrian. I want a very pale, citrus, hoppy ale that sits in the 4-4.5% ABV range and drops nice and bright. I have a few questions, hope you can help:
- After taking into account the difference in AA, should I make any further changes to the amount of bittering hops bearing in mind the Bobek/EKG switch?
- Similarly, should I change the amount of aroma hops added in the last 15 minutes?
- Would you recommend any other late timed aroma additions?
- Ollosson recommends a 2 hour boil. This is fine by me, but is it preferable to 90 mins? Why?
- I have S-04 and US-05 yeasts - which would you use?
- Any other adaptations or advice based on experience brewing Styrian Stunner?
- Any opinion / advice / experience with Bobek/EKG?
Thanks very much as ever. I was torn between this and an Amarillo version of Townes IPA, but I'd like to check out the Bobek or EKG I think.
So far I have:
Bobek or EKG Stunner
23 ltr batch size assuming 70% efficiency
Altered +5% grain bill for batch sparging inefficiencies
In the tun
Pale malt 4560g >> 4788g
Torrified Wheat 150g >> 158g
Mash time: 90 minutes @ 65 degrees
In the copper
Styrian Goldings (3.7%) 71g 120min >> Bobek (4%) 66g >> EKG (4.6%) 57g
(adjust hop amount to suit the AA of your hops)
Styrian Goldings (3.7%) 14g last 15 mins >> Bobek (4%) 13g >> EKG (4.6%) 11g
Irish moss 5 g last 15 minutes >> one tablet of whirlflock
Boil time 2hrs
Targets
OG 1040
FG 1009
Alc 4.1%
IBU 21
Batch size 23 ltr
AG#2 - A Stunner?
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Martin the fish
Just guessing here but the reason that Styrian Stunner is quite popular is probably cos the recipe is a good un. Changing it won't give you the same beer so i wouldn't expect something as good. May even be better-may be worse. 
I rarely stick to a recipe cos i never can get all the ingredients here in NZ so i gotta substitute some things for others-mainly hops.
Nothing like getting a few brews under your belt and tasting the outcome. Take lots of notes. Have fun. Enjoy your beer.
I rarely stick to a recipe cos i never can get all the ingredients here in NZ so i gotta substitute some things for others-mainly hops.
Nothing like getting a few brews under your belt and tasting the outcome. Take lots of notes. Have fun. Enjoy your beer.
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fivetide
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Martin the fish
Sounds like it's worth a go to me.fivetide wrote:I don't have sufficient Styrian so I can't use those, but although I have no idea what Bobek are like, they are sold as a Styrian substitute, hence the plan.
The EKG idea stems from Marc Olloson's '100% Satisfaction' recipe which is very similar to Stunner but uses EKG (which I have plenty off).
When are you starting?
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Vossy1
Hey Ft,
Any pale ale like this, with any single variatal hop, will give you a great idea whether you like this hop.
The fact that the hop merchants are selling it as a substitute for the Styrian means that, in their VAST experience, it is suitable.
Don't worry about the use of the Bobek they will be fine.
Regards the hops are they the same alpha acid as the recipe calls for?
If not use DaaB's hop calculator at the foot of his signature to work them out from the IBU level
The 2 hour boil among other things helps beer to be stored for longer periods once matured.
That's not particularly important if you drinking it quickly...in say 6 months but for stronger barley wines and ales it is important as they have extended maturation times.
I've reduced most of Ollossons recipes to 60 or 90 minute boils without any detriment to the finished beer in it's short life span.
Any pale ale like this, with any single variatal hop, will give you a great idea whether you like this hop.
The fact that the hop merchants are selling it as a substitute for the Styrian means that, in their VAST experience, it is suitable.
Don't worry about the use of the Bobek they will be fine.
Regards the hops are they the same alpha acid as the recipe calls for?
If not use DaaB's hop calculator at the foot of his signature to work them out from the IBU level
The 2 hour boil among other things helps beer to be stored for longer periods once matured.
That's not particularly important if you drinking it quickly...in say 6 months but for stronger barley wines and ales it is important as they have extended maturation times.
I've reduced most of Ollossons recipes to 60 or 90 minute boils without any detriment to the finished beer in it's short life span.
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fivetide
Cheers Vos.
Okay then, I'm going for a new hybrid recipe borrowing ideas from three Ollosson recipes, using hop calcs and adapted for circumstances. Shout if you think it needs any emergency tweaks:
EKG Sunray
23 ltr batch size assuming 70% efficiency
In the tun
Mash time: 90 minutes @ 65 degrees
Pale malt 4500g
Torrified Wheat 250g
In the copper
Boil time 2hrs
EKG (4.6%) 110g 120mins
EKG (4.6%) 40g 15mins
Whirlflock tablet last 15 mins
Targets
Brew length: 23 ltr
OG 1040
FG 1009
Alc 4%
IBU 42
Equal batch sparging
Mash Volume: 11.75L
Top up with: 9.95L
Next batch: 16L
Okay then, I'm going for a new hybrid recipe borrowing ideas from three Ollosson recipes, using hop calcs and adapted for circumstances. Shout if you think it needs any emergency tweaks:
EKG Sunray
23 ltr batch size assuming 70% efficiency
In the tun
Mash time: 90 minutes @ 65 degrees
Pale malt 4500g
Torrified Wheat 250g
In the copper
Boil time 2hrs
EKG (4.6%) 110g 120mins
EKG (4.6%) 40g 15mins
Whirlflock tablet last 15 mins
Targets
Brew length: 23 ltr
OG 1040
FG 1009
Alc 4%
IBU 42
Equal batch sparging
Mash Volume: 11.75L
Top up with: 9.95L
Next batch: 16L
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kinnockthecat
Was looking forward to reading about the results-
booldawg