13 replies to this topic

[denny]

Sometimes when I test new ingredients or equipment I end up with disappointing beer becasue I;m not use to the new stuff.  Fortunately not always.  I needed to test the GF conical fermenter and glycol chiller unit so I made akind of generic malty lager.  Used Mecca Grade Pelton and Metolius (like pils and Munich)50/50 with Yakima Chief American nobles and 34/70 dry yeast.  Fermented at 52F for 5 days, then 72 F for 3-4, then crashed it to 35 and left it there while I travelled the last couple weeks.  Kegged it yesterday and had a taste...best damn beer I've made in a LONG time!  I was thrilled that an experiment went right for a change!  Also made a kinda generic IPA with Root Shoot and Skagit base malts and a bit of crystal to test out the Veteran's Blend hops that I've had hanging around since Nov.  Again, VERY happy.  Those craft malts give it a nice rich flavor and the hop flavor and aroma is outstanding even before dry hopping.  Maybe I still remember how to brew....

[Big Nake]

That's exciting.  I would love to get my hands on some of that craft malt.  Which "American Noble" hops did you use in the lager?

[denny]

That's exciting.  I would love to get my hands on some of that craft malt.  Which "American Noble" hops did you use in the lager?

 

Palisade and Loral

[Big Nake]

Palisade and Loral

Just picked up a pound of Loral and used some in a blonde. I'm really digging it.

[positiveContact]

Palisade and Loral

 

so these are debittered versions of those 2 hops?  sorry I forget exactly what american noble is.

[HVB]

so these are debittered versions of those 2 hops? sorry I forget exactly what american noble is.

That's my understand...

"Debittered Leaf is the concentrated bract of whole-leaf hops which has been separated from the lupulin glands. It is a high-quality, low-alpha product which retains variety-specific aroma and flavor characteristics and can be derived from any hop brand. The result is an enticing Northwest twist on traditional, low-alpha (noble) hops."

[neddles]

I'm probably being too cynical but it kinda sounds like a well marketed initiative by the hop processors to get some money for as much of the harvested cones as possible. 

[HVB]

I'm probably being too cynical but it kinda sounds like a well marketed initiative by the hop processors to get some money for as much of the harvested cones as possible. 

 

I imagine that as well. I have some to try though and excited to see what it does in a beer.

 

Denny -  What was your hop schedule like?

[denny]

Just picked up a pound of Loral and used some in a blonde. I'm really digging it.

 

The Am. noble Loral isn't at all like "normal" Loral in terms of intensity of flavor or aroma.

That's my understand...

"Debittered Leaf is the concentrated bract of whole-leaf hops which has been separated from the lupulin glands. It is a high-quality, low-alpha product which retains variety-specific aroma and flavor characteristics and can be derived from any hop brand. The result is an enticing Northwest twist on traditional, low-alpha (noble) hops."

 

Yep

I'm probably being too cynical but it kinda sounds like a well marketed initiative by the hop processors to get some money for as much of the harvested cones as possible. 

 

That's kinda how it came about....brewers were visiting Yakima Chief to try the cryo, say the leftover leaf and asked about using it.  But what's wrong with that?

[denny]

I imagine that as well. I have some to try though and excited to see what it does in a beer.

 

Denny -  What was your hop schedule like?

 

2 oz. of each at 60 and that's it for the lager.  For the Am. mild they're used throughout and you get more flavor/aroma, although still subdued.  I've found that when the beer is very young, you get the polyphenol burn similar to NEIPA.  After cold conditioning/lagering, you're left with a very smooth bitterness and a light flavor/aroma from the hops.  In those respects they are like continental nobles.

[HVB]

2 oz. of each at 60 and that's it for the lager.  For the Am. mild they're used throughout and you get more flavor/aroma, although still subdued.  I've found that when the beer is very young, you get the polyphenol burn similar to NEIPA.  After cold conditioning/lagering, you're left with a very smooth bitterness and a light flavor/aroma from the hops.  In those respects they are like continental nobles.

Thanks.  I need to get the lager tap filled again so I plan to brew up a simple lager with them in a couple of weeks.  

[denny]

Thanks.  I need to get the lager tap filled again so I plan to brew up a simple lager with them in a couple of weeks.  

 

I have a blog post coming out on Yakima Chief pretty son with tips, but the biggest thing I've found is to remember that since there is virtually no alpha, the impression of bitternesss comes from the polyphenols.  They're harsh at first (hey, with all the NEIPA you brew, you should know!) but after some cold time mellow out wonderfully.

[HVB]

I have a blog post coming out on Yakima Chief pretty son with tips, but the biggest thing I've found is to remember that since there is virtually no alpha, the impression of bitternesss comes from the polyphenols.  They're harsh at first (hey, with all the NEIPA you brew, you should know!) but after some cold time mellow out wonderfully.

Hey.. my NEIPAs ( APAs really these days) are never harsh!! 

 

I will keep an eye out for the blog post.

[denny]

Hey.. my NEIPAs ( APAs really these days) are never harsh!! 

 

I will keep an eye out for the blog post.

 

I'll let ya know when it goes up.  I think they want it to coincide with the actual product release.