Need recipe advice??

[birdley123]

I need your help. I'm just about to harvest my third year Cascade and Chinook hops. Both are doing great, but this year instead of drying then freezing all of them I want to make a really good "wet hopped" APA/IPA...

Can I get a good AG recipe from my friends on here please?

Sorry in advance if this is not posted in the correct place!

Thanks,

 

[BobBailey]

12.5 lbs. Pale Ale Malt
1 lb. Munich 10L
.5 lb. White Wheat Malt
1 lb. table sugar
15-20 IBUs of Magnum or other neutral hop at 60
10 to 20 oz. fresh hops at 15 mins.
10 tp 20 oz. fresh hops at 5 mins.
20 to 40 oz. fresh hops for a 30 minute steep
Adjust the late hop additions to reach desired IBUs and then dry hop with a 2 to 4 ounces of similar hops.
Use an english ale yeast and ferment at about 67F.

 

[birdley123]

Thanks Bob,
What exactly would the table sugar do?

 

[dmtaylor]

Sugar is 100% fermentable so it jacks up the alcohol and thins out the malt flavor. Personally I'd ditch the sugar and stay with all malt.

 

[IslandLizard]

12.5 lbs. Pale Ale Malt
1 lb. Munich 10L
.5 lb. White Wheat Malt
1 lb. table sugar
15-20 IBUs of Magnum or other neutral hop at 60
10 to 20 oz. fresh hops at 15 mins.
10 tp 20 oz. fresh hops at 5 mins.
20 to 40 oz. fresh hops for a 30 minute steep
Adjust the late hop additions to reach desired IBUs and then dry hop with a 2 to 4 ounces of similar hops.
Use an english ale yeast and ferment at about 67F.

I've never use wet hops, but... marked in red^, that sounds like an awful lot of (wet) hops, 40-80 oz! Typically you'd use 5x the weight in fresh wet hops compared to dried ones. Maybe cut all those amounts by a factor 4? Then add a "dry hop" using wet hops, around 10 oz for 4 days to a week from a fresh pick or a frozen batch.

I'd also leave the sugar out.

 

[birdley123]

I've never use wet hops, but... marked in red^, that sounds like an awful lot of (wet) hops, 40-80 oz! Typically you'd use 5x the weight in fresh wet hops compared to dried ones. Maybe cut all those amounts by a factor 4? Then add a "dry hop" using wet hops, around 10 oz for 4 days to a week from a fresh pick or a frozen batch.

I'd also leave the sugar out.

...OK, that makes a little more sense!

Thanks

 

[BobBailey]

I've never use wet hops, but... marked in red^, that sounds like an awful lot of (wet) hops, 40-80 oz! Typically you'd use 5x the weight in fresh wet hops compared to dried ones. Maybe cut all those amounts by a factor 4? Then add a "dry hop" using wet hops, around 10 oz for 4 days to a week from a fresh pick or a frozen batch.

I'd also leave the sugar out.

Wet hops weigh between 5 and 8 times what the same volume of dried hops do.

 

[dmtaylor]

Almost exactly 5 times as much.