looking for a good recipe that use ctz in it i have these hops and can not make up my mind the best way to use any advice would be good,
.
cascade 400g
ctz 400g
fuggles 80g
EKG 25g
Norhtern brewer 46g
styrian goldings 50g
thinking cascade ctz and fuggles maybe single grain to keep it simple and doing a maxi biab
Post #2 made 12 years ago
Welcome urbanbrewer, sorry for the delayed response but I've been buy harvesting my hops. As far as your request....I grew CTZ hops for a few years but decided I really didn't care for them too much. They were good for bittering but I don't like the flavor/aroma, I found them to be spicey/musty/earthy and very sharp citrus in a tart grapefuit kind of way (not a bright citrus like orange or tangarine). AFAIAC, they taste the way old cat piss smells. Of course my pallet sucks!
I would recommend you brew a SMaSH (single malt and single hop) using a simple 2row pale or Marris Otter malt and CTZ for bittering, flavor, and aroma additions. Doing so will allow you allow you to learn all about the flavor of this hop and help you decide what other posible combinations it will work well with.
As far as a recipe: shoot for @ 1.048-1.052 OG and @ 30-50 IBU's (your basic pale ale), use a neutral yeast such as S-05 or Notingham. I will advise to mash on the high side (154-156F) when brewing a SMaSH as they tend to be thin-bodied. I use my 3 gallon stovetop BIAB setup for these experimental test batches, some guys just do 1 gallon batches.
Do the same with your other hops and feel free to use different malts too, just make sure you use base malts (pale, MO, Vienna, Munich, malted wheat, etc) and not specialty malts which have little/no conversion power (crystal, caramel, roast, chocolate, etc). The SMaSH is the best way to learn what each malt and hop tastes like and is an essential step in learning to create your own recipes.
Now, if you want a really yummy brew I would suggest doing a Vienna/Styrian SMaSH. Yum!!!!!
---Todd
I would recommend you brew a SMaSH (single malt and single hop) using a simple 2row pale or Marris Otter malt and CTZ for bittering, flavor, and aroma additions. Doing so will allow you allow you to learn all about the flavor of this hop and help you decide what other posible combinations it will work well with.
As far as a recipe: shoot for @ 1.048-1.052 OG and @ 30-50 IBU's (your basic pale ale), use a neutral yeast such as S-05 or Notingham. I will advise to mash on the high side (154-156F) when brewing a SMaSH as they tend to be thin-bodied. I use my 3 gallon stovetop BIAB setup for these experimental test batches, some guys just do 1 gallon batches.
Do the same with your other hops and feel free to use different malts too, just make sure you use base malts (pale, MO, Vienna, Munich, malted wheat, etc) and not specialty malts which have little/no conversion power (crystal, caramel, roast, chocolate, etc). The SMaSH is the best way to learn what each malt and hop tastes like and is an essential step in learning to create your own recipes.
Now, if you want a really yummy brew I would suggest doing a Vienna/Styrian SMaSH. Yum!!!!!
---Todd
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Post #3 made 12 years ago
thanks for the reply top stuff very helpful will try all suggestions.With regards to hopping for 30-50 IBU pale ale whats the best way to divide the hop additions?
Bittering - 10 IBU (60 - 45 min)
Flavoure - 10 IBU (30 - 15 min )
Aroma - 10 IBU (10 - 0 min)
Is that the sort of split to work on for a 30 IBU pale ale?
Bittering - 10 IBU (60 - 45 min)
Flavoure - 10 IBU (30 - 15 min )
Aroma - 10 IBU (10 - 0 min)
Is that the sort of split to work on for a 30 IBU pale ale?
Post #4 made 12 years ago
I'd do the flavor at 15 and the aroma at 5, give it a try and see how you like it. Then maybe try doing the same recipe but a small bittering charge and a huge late addition to get the IBU's, this will change the beer completely. Then maybe do an all FWH with a dry hop. Just using a single malt and experimenting with hops additions/timing could keep you busy for months. Then you can play with chill vs no-chill, hop stands, etc. There are so many variables to play with but remember to always keep detailed notes!!!
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- SVA Brewer With Over 100 Brews From United States of America
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