I’ve missed having a really powerfully hoppy beer in my kegs recently, so I decided to brew one right up.
As beers go this was a straight-down-the-line, no-pissing-about, sort of affair. The only slight difference was that I included a bit of aromatic malt to the grist bill, hopefully with a view to giving the whole thing a bit of a solid, but not cloying, malt body.
The mash regime was a very simple dough-in at 38C, a saccharification rest at 67C (80 minutes) and mash-out at 76C (10 minutes) and a 60 minute boil.
For bittering I used up some Chinook and Herkules that I had in the freezer, the rest of the hops (all late hops, I might add) were 100g of Cascade pellets. No dry-hopping for this beauty – I’m experimenting with some Cascade pure hop aroma oil that I got from Rob at The Malt Miller (http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=244)
Trouble is, I’ve got no idea how much to add? The instructions on the bottle say 1ml per 10l of beer – but that seems a bit miserly; have you tried it? What your suggestion? Maybe I’ll ask Rob, too…
Here’s the recipe, anyway. Oh yes, I’m using US-05 to ferment this – as I want the yeast character right out of the way – this one’s all about the hops:
I’ll let you know how it goes…we’re only a couple days into the fairly business-like US-05 fermentation.
PS: I hit the 1056 gravity smack on the head, but with 25L of wort, so I was quite a bit over. I’m hoping the yeast will slay this wort to 1009 and that’ll get to almost 6%. Sweet.