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US Magnum


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#21 Genesee Ted

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Posted 16 May 2019 - 12:58 PM

Low co h is definitely something to look for if you want smooth bitterness from a 60. 60 minute additions have become pretty minuscule these days tho. If I’m making 100 IBU beer, I’ll put maybe 20 IBU from the 60 hops. The rest is WP and DH. Although truth be told, IBU is a strange measurement for these heavily back loaded IPAs. Oil content matters much more. I’m sure a lot of this is personal preference. I’d be interested to see who could taste something and right off the bat know the 60 minute hops were high or low co h

#22 Zsasz

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Posted 16 May 2019 - 01:02 PM

Low co h is definitely something to look for if you want smooth bitterness from a 60. 60 minute additions have become pretty minuscule these days tho. If I’m making 100 IBU beer, I’ll put maybe 20 IBU from the 60 hops. The rest is WP and DH. Although truth be told, IBU is a strange measurement for these heavily back loaded IPAs. Oil content matters much more. I’m sure a lot of this is personal preference. I’d be interested to see who could taste something and right off the bat know the 60 minute hops were high or low co h

 

sounds like a good triangle test!


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#23 HVB

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Posted 16 May 2019 - 01:04 PM

I also wonder of hops that were traditional high cohumulone like Chinook have changed in the last several years to be lower.  I have used Chinook to bitter recently and do not find the bitterness harsh like it was previously.


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#24 Genesee Ted

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Posted 16 May 2019 - 01:11 PM

sounds like a good triangle test!

Definitely!!

#25 Zsasz

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Posted 16 May 2019 - 01:17 PM

I also wonder of hops that were traditional high cohumulone like Chinook have changed in the last several years to be lower.  I have used Chinook to bitter recently and do not find the bitterness harsh like it was previously.

 

I haven't done a drez apa lately.  maybe it's time to check your theory out :D


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#26 Genesee Ted

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Posted 16 May 2019 - 01:18 PM

I guess my larger point is that I wouldn’t think twice about subbing a 60 minute hop if I couldn’t get what I preferred (which is usually magnum) for something else, so long as the alphas are the same or higher preferably, as anything lower would decrease my batch yield.

#27 HVB

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Posted 16 May 2019 - 01:18 PM

I haven't done a drez apa lately.  maybe it's time to check your theory out :D

DO it!


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#28 Zsasz

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Posted 16 May 2019 - 01:20 PM

DO it!

 

although there is one problem - that's generally a 30min boil beer for me.  I guess I could stretch it to 60 mins for science.


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#29 jayb151

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Posted 16 May 2019 - 03:01 PM

I also wonder of hops that were traditional high cohumulone like Chinook have changed in the last several years to be lower.  I have used Chinook to bitter recently and do not find the bitterness harsh like it was previously.

 

I'm not sure about if hops are changing, but I know a local place, Penrose, does their Taproom IPA with chinook and it's one of my favorite beers. not too bitter, but great fruity flavor. I didn't think chinook would do that!

 

I had heard that "Midwest" chinook is different than traditional chinook. Who knows?


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#30 Genesee Ted

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Posted 16 May 2019 - 04:53 PM

Kinda like grapes, hops varieties can vary year to year, place to place, when they are harvested, etc

#31 Dave McG

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Posted 16 May 2019 - 08:00 PM

I'm not sure about if hops are changing, but I know a local place, Penrose, does their Taproom IPA with chinook and it's one of my favorite beers. not too bitter, but great fruity flavor. I didn't think chinook would do that!

I had heard that "Midwest" chinook is different than traditional chinook. Who knows?

Where is Penrose? I've heard of it but I never looked into it.
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#32 neddles

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Posted 16 May 2019 - 08:37 PM

I'm not sure about if hops are changing, but I know a local place, Penrose, does their Taproom IPA with chinook and it's one of my favorite beers. not too bitter, but great fruity flavor. I didn't think chinook would do that!

I had heard that "Midwest" chinook is different than traditional chinook. Who knows?

Totally agree, thats a great beer that showcases chinook nicely.

Its in Geneva, Dave.
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#33 jayb151

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Posted 17 May 2019 - 06:28 AM

Yes, Geneva, IL. It's a great place, though I liked it so much since it was always kind of quiet. Not the case anymore. 

 

I went in 2 weeks ago and it was packed. They also had 3 NEIPAs and a pastry stout on tap. At a place that started by brewing mostly European styles.  :wacko:


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#34 Zsasz

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Posted 17 May 2019 - 08:27 AM

These us Magnums certainly smell fruitier than the German ones! But... 60 mins...
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