Brewing Jamil’s Pilsner Ale for the second time, but using some good homegrown Sterlings. I want to smooth out the bitterness by decreasing the 60 min hops and adding a FWH addition. So my question is - how does FWH work in a 90 min boil? Can I still calculate it based on a 20 min addition?
Here’s my recipe:
10 lb Pilsner malt
0.5 lb Carapils
1 oz Sterling, FWH
0.5 oz Sterling, 60 min
1.5 oz Sterling, 15 min
2.0 oz Sterling, 0 min
US05, pitched around 55 degrees, fermented in the upper 50’s.
The last time I brewed this recipe, I used a different hop schedule (1.5 oz Sterling @ 60, 20, and 10 min) and it was good but too bitter for a Pilsner. So I moved 1 oz of the 60 min hops to a FWH addition, and also increased the late hops and moved them closer to the end of the boil. I love the clean herbal flavor and aroma of Sterling hops - they might be my favorite of the varieties I grow. Today is my birthday, so this is my birthday batch (although I won’t brew until Monday, most likely).
My main concern here is avoiding an overly bitter beer but still getting lots of clean hop character. Let me know what you think. I’m posting this in recipe exchange as well as general, hoping to get some good feedback. Thanks!