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US Magnum


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#1 Zsasz

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Posted 10 May 2019 - 04:05 PM

Is this clean enough to use at 60 mins for german lagers?  I've only used the german magnum in the past.  this is from hop heaven if that helps.


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#2 Bklmt2000

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Posted 10 May 2019 - 04:12 PM

Is this clean enough to use at 60 mins for german lagers?  I've only used the german magnum in the past.  this is from hop heaven if that helps.

 

I'd use it without hesitation.


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#3 djinkc

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Posted 10 May 2019 - 04:39 PM

It's been a long time but I don't recall anything really off.  I usually keep enough Gr around that I use it.


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#4 HVB

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Posted 10 May 2019 - 06:28 PM

I'd use it without hesitation.


This, not an issue in my book. Remember, Steve Urquell would use CTZ on his lagers to bitter.
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#5 Genesee Ted

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Posted 11 May 2019 - 07:11 AM

Yup no problem.

#6 SchwanzBrewer

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Posted 11 May 2019 - 08:08 PM

I wouldn't worry too much about a bittering hop. Early enough addition in the boil will rid the beer of most volatiles.

I need to read up on hops again and which acids and oils make up the flavor, bittering, and aroma compounds. Knowing the make up of the hops could aid your decision.
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#7 Zsasz

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Posted 12 May 2019 - 04:47 AM

I wouldn't worry too much about a bittering hop. Early enough addition in the boil will rid the beer of most volatiles.

I need to read up on hops again and which acids and oils make up the flavor, bittering, and aroma compounds. Knowing the make up of the hops could aid your decision.

 

I never really figured that out.  if you find a concise and easy to follow source please share!


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#8 HVB

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Posted 12 May 2019 - 06:27 AM

I never really figured that out. if you find a concise and easy to follow source please share!


This may help.

http://scottjanish.c...te-descriptors/
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#9 Genesee Ted

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Posted 12 May 2019 - 09:25 AM

I wouldn't worry too much about a bittering hop. Early enough addition in the boil will rid the beer of most volatiles.

I need to read up on hops again and which acids and oils make up the flavor, bittering, and aroma compounds. Knowing the make up of the hops could aid your decision.

Bittering hops ultimately don’t matter. Just need to know they are stored well so you can be reasonably sure about the alphas.

#10 SchwanzBrewer

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Posted 12 May 2019 - 06:08 PM

Bittering hops ultimately don’t matter. Just need to know they are stored well so you can be reasonably sure about the alphas.

 

I understand the lore and generalities. That's not where I was going. There are probably direct connections between hop content and bittering. I don't think bitterness is a singular flavor either. There's harsh and soft bitterness, subtle and pronounced bitterness and I'd bet there's different flavors of bitterness. Working out those qualities with regards to hop content would be my aim. 


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#11 Zsasz

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Posted 13 May 2019 - 03:31 AM

This may help.

http://scottjanish.c...te-descriptors/


I wonder where the tropical and Stone fruit comes from.
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#12 HVB

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Posted 13 May 2019 - 05:39 AM

I wonder where the tropical and Stone fruit comes from.

Looks like tropical falls in the last 3...not sure about stonefruit. This is also fun to play with to get an idea oh what the hops may do for a beer.  http://scottjanish.c...oils-calulator/

 

caryophyllene » woody 
citronellol » citrusy, fruity 
farnesene » floral 
geraniol » floral, rose, geranium 
humulene » woody, piney 
limonene » citrusy, orange 
linalool » floral, orange 
myrcene » green, resinous, piney 
nerol » rose, citrusy 
pinene » spicy, piney 
3-mercaptohexanol » guava, tropical 
3 mercaptoheyl acetate » muscat, passion fruit 
4-mercapto-4-methyl-pentan-2-one » black currant, tropical

 

Geraniol-rich Hops 

Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding

Linalool-rich Hops 
Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette

Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP) 
Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit


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#13 Zsasz

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Posted 13 May 2019 - 05:43 AM

These pages must not load quite right on mobile. I'm not seeing that stuff you pasted.
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#14 HVB

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Posted 13 May 2019 - 05:49 AM

These pages must not load quite right on mobile. I'm not seeing that stuff you pasted.

The bottom stuff was from Craft beer and Brewing and not Scott Janish.  Here is the link https://beerandbrewi...charted-waters/


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#15 Zsasz

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Posted 13 May 2019 - 06:32 AM

Oh I misunderstood, thanks :cheers:
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#16 Genesee Ted

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Posted 13 May 2019 - 08:22 AM

Looks like tropical falls in the last 3...not sure about stonefruit. This is also fun to play with to get an idea oh what the hops may do for a beer. http://scottjanish.c...oils-calulator/

caryophyllene » woody
citronellol » citrusy, fruity
farnesene » floral
geraniol » floral, rose, geranium
humulene » woody, piney
limonene » citrusy, orange
linalool » floral, orange
myrcene » green, resinous, piney
nerol » rose, citrusy
pinene » spicy, piney
3-mercaptohexanol » guava, tropical
3 mercaptoheyl acetate » muscat, passion fruit
4-mercapto-4-methyl-pentan-2-one » black currant, tropical

Geraniol-rich Hops
Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding
Linalool-rich Hops
Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette

Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit

That’s useful for dry hops and whirlpool hops but less so for mid boil additions an even less so for bittering additions

#17 HVB

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Posted 13 May 2019 - 08:31 AM

That’s useful for dry hops and whirlpool hops but less so for mid boil additions an even less so for bittering additions

Agree 100% and I was focusing on his aroma comment.  

 

eta: mid boil .. who even uses those anymore.  :troll:


Edited by HVB, 13 May 2019 - 08:31 AM.

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#18 SchwanzBrewer

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Posted 13 May 2019 - 08:09 PM

That’s useful for dry hops and whirlpool hops but less so for mid boil additions an even less so for bittering additions

 

I dunno. I haven't seen a lot of theory or study in first addition bittering contribution on the type of bitterness achieved lately. It's all been the same old, 60 minute is not flavor, just bitterness. I'm sure the hop type and it's content types contribute to a different bitterness perceptions. It might be a tougher sell for many.

 

This is all conjecture on my part. 


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#19 Genesee Ted

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Posted 16 May 2019 - 10:19 AM

Maybe. Probably some difference measurable some way. I don’t seem to be able to tell the difference.

#20 djinkc

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Posted 16 May 2019 - 10:34 AM

I think the high coho hops can give a pretty good slap.  Sometimes it's good and sometimes not


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