motorneuron
Well-Known Member
Hey guys--
I am about to brew a Russian Imperial Stout--it's basically going to be this recipe (https://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/), though with a few minor modifications based on what was available at my LHBS.
One question is whether I can/should use Summit hops (18.5% AA, and I have both pellet and whole-leaf around) for bittering. Unfortunately, I don't have Challenger or anything else that is relatively "clean," or even English, available, except Goldings. My hope was that if I use the Summit only for bittering--e.g. 1.5oz at 60 minutes--the somewhat harsher and resinous character won't come through, and basically only the bitterness will be left. What do you guys think? Other hops I could use: Columbus, Chinook, Meridian, Goldings. I could go the all-Goldings route, but my concern there is that I'd need to use a massive quantity to get the right bittering level. But stylistically that seems probably right, or at least plausible.
I am about to brew a Russian Imperial Stout--it's basically going to be this recipe (https://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/), though with a few minor modifications based on what was available at my LHBS.
One question is whether I can/should use Summit hops (18.5% AA, and I have both pellet and whole-leaf around) for bittering. Unfortunately, I don't have Challenger or anything else that is relatively "clean," or even English, available, except Goldings. My hope was that if I use the Summit only for bittering--e.g. 1.5oz at 60 minutes--the somewhat harsher and resinous character won't come through, and basically only the bitterness will be left. What do you guys think? Other hops I could use: Columbus, Chinook, Meridian, Goldings. I could go the all-Goldings route, but my concern there is that I'd need to use a massive quantity to get the right bittering level. But stylistically that seems probably right, or at least plausible.