BRU 1 Hops

Yes perceived bitterness. So if you set the time of contact to 20 minutes you get a lower value that in my opinion more fairly represents the perceived IBUs gained from the hops. If that makes sense.

I leave my last DH in the keg. So if I set the number of days to say 30 I’d get a higher contribution as well. I don’t think that’s realistic so I usually make it the number of days I let the DH sit at room temp before it goes into the fridge. Usually 3 or 5.

It’s really all a bout perception right? I mean IBUs are just targets. All that matters is the drinker’s perception of the beer. A 60IBU beer isn’t always a 60 right? How is it distributed? So like my buddy who doesn’t like IPAs loves my 70 IBU all centennial because it’s just bittered to like 28 IBU and loaded with aroma hops and what he really hates is piney cat pea hops which is what he associates with IPA.

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That’s how my brew was as well. You could smell it across the room when I was pouring a pint!

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Having a pint now. Not carbed well even after two days at 25psi and a couple days at 10. Weird but it’ll get there…

It’s quite back of the tongue bitter. I aimed for the 28-30 IBU from the 60 min hops I usually shoot for in my IPA. Only an ounce of FWH though high AA. BS says it’s 56 IBU. My 70 ibu centennial IPA bittered with german magnum doesn’t seem as bitter and I follow pretty much the same hop schedule. So the Bru1 are the culprit. Maybe use a lower AA more aroma focused hop in FWH.

I’ve had 3 now. It’s growing on me. haha.

Bealtaine IPA 10 gals 6.8abv
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.9 % 1.17 gal
2 lbs BEST Vienna (BESTMALZ) (4.6 SRM) Grain 2 10.3 % 0.16 gal
1 lbs 8.0 oz Wheat Malt (Avangard) (2.0 SRM) Grain 3 7.7 % 0.12 gal
8.0 oz BEST Acidulated (BESTMALZ) (3.0 SRM) Grain 4 2.6 % 0.04 gal
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.6 % 0.04 gal
0.50 oz BRU 1 [16.00 %] - First Wort 60.0 min Hop 6 13.2 IBUs -
0.50 oz Citra [13.00 %] - First Wort 60.0 min Hop 7 10.7 IBUs -
1.20 oz BRU 1 [16.00 %] - Boil 60.0 min Hop 8 28.8 IBUs -
0.50 oz BRU 1 [16.00 %] - Boil 5.0 min Hop 9 2.4 IBUs -
0.50 oz Citra [13.00 %] - Boil 5.0 min Hop 10 1.9 IBUs -
2.00 oz BRU 1 [16.00 %] - Steep/Whirlpool 20.0 min, 17 Hop 11 5.1 IBUs -
2.00 oz Citra [13.00 %] - Steep/Whirlpool 20.0 min, 170 Hop 12 4.2 IBUs -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 13 - -
2.00 oz BRU 1 [16.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs -
2.00 oz BRU 1 [16.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs -
2.00 oz Citra [13.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs -
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs -
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Days Hop 18 0.0 IBUs -

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Hop oils can prevent CO2 absorption, especially the set-it-and-forget it method. Rock it a lil’ to break the surface area.

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I’ll guess and say that beer will be fantastic in another week or two. My grains just came yesterday so now I must work on a hop bill. I got some Wyeast 1318 and WLP067 Coastal Haze yeast, thinking of trying the Coastal first. @loopie_beer has a very good point with these big keg hopped beers, I tend to shake my kegs a few times a day while carbing and that has helped.

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I’ll jostle it a bit. The keg was pretty full too so there wasn’t much head space. My work last night should help with regard to that. I removed a little over three pints sampling…

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I had WLP London Fog for this one but forgot on brew day and pitched some 1056 I had around. Guess i need to do another IPA or a british beer.