A lucky man indeedi have 5KG styrians to use.
Styrian Stunner 08/04/2007
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SteveD
Sorry Garth, been really busy of late and not checking the forum.Garth wrote:SteveD, gonna give your recipe a go, what size batch was this for and what efficiency does it work on? Also I get about 50 IBUs is this right?
Cheers
Batch size 25L, Brewhouse efficiency was 80%. 50 IBU? Well, if you say so, but who knows ACTUALLY how bitter it is. What was my utilisation? What was the actual alpha of the hops?? No idea. It was fairly bitter, but not uncompromisingly so. Moreish. What I do know is that everyone who tried it liked it, without saying GADZOOKS!!! This is BITTER!
My calcs made it about 40 IBU but I didn't allow for late hop bittering, of which there is some.
Have fun
Cheers,
Steve
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Vossy1
Racked my SS brew to corny today and by god it's as good as usual
SD, for my Broadsword recipe I doobled the arome hops as you suggested, ish, for the SS brew.
Today after 5 days in primary I thought, I'll just test the gravity using a sample jar, which has to be drunk in the interests of research of course
Down to 1010, target 1009
Wow, the hop aroma is massive
Cheers SD
SD, for my Broadsword recipe I doobled the arome hops as you suggested, ish, for the SS brew.
Today after 5 days in primary I thought, I'll just test the gravity using a sample jar, which has to be drunk in the interests of research of course
Down to 1010, target 1009
Wow, the hop aroma is massive
Cheers SD-
SteveD
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RabMaxwell
I have worked this out from your recipe steveD does it look ok.SteveD wrote:Oh yes.... how about 75G's, plus dry hopping, as in my recipe below. This came out lovely, sadly gone too soonVossy1 wrote:I'd love to dry hop this one as well.
I love really hoppy beers and I'm sure the 28g's of aroma hops could be improved upon for my taste
4.5kg Maris Otter Pale (Warminster)
46g UK Goldings - copper
42g Styrian G's - copper
30g Styrian G's - last 15 mins
45g Styrian G's - on switchoff steep 1hr+ during settle & cooling
15g Styrian G's - dry hop in cask
OG 43
Nottingham yeast.
The styrian character really comes through. This is such a popular type of beer now, if you just count the number of pale/golden/summer beers hopped with styrians on the supermarket shelves. Yes, summer is approaching, but I'm sure there are more of this type this year than last.
110 Litre 75% Eff/ 1.043 / 40.1 EBU
Pale Malt 20.900g 100%
wye challenger 6.1% alpha - 24.0 - 180g - 60 min.
styrian goldings 3.2% alpha - 12.3 - 176g - 60 min.
styrian goldings 3.2% alpha - 2.9 - 198g - 0 min.
styrian goldings 3.2% alpha - 1.0 - 66g - Dry hop.
Going to add Challenger as i haven't got any UK Goldings.Does it not come out overly grapefruit citrus like with this amount of Styrians.And do you start to cool right away after switchoff or wait 1 hour then cool.Suggestions welcome before i start crushing grain
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SteveD
Hi Rab
It comes out with a definite citrus Styrian character, but not grapefruity as such, more lemony. In any event, although the hop character is defintely there, it doesn't belt you in the face. In this instance I don't think it would make any difference wether you added Challenger or Goldings, as they're being used as copper hops.
The steeping hops were put in at switch off and cooling started almost immediately. By the time it had cooled and been allowed to settle before running off, about an hour had elapsed.
Cheers,
Steve
It comes out with a definite citrus Styrian character, but not grapefruity as such, more lemony. In any event, although the hop character is defintely there, it doesn't belt you in the face. In this instance I don't think it would make any difference wether you added Challenger or Goldings, as they're being used as copper hops.
The steeping hops were put in at switch off and cooling started almost immediately. By the time it had cooled and been allowed to settle before running off, about an hour had elapsed.
Cheers,
Steve