Creating Recipe for Leftover Hops

Creating Recipe for Leftover Hops

I have some hops in the freezer that I want to use before buying more for another beer. I'd like to hear your suggestions on how to use them.

I have quite an eclectic assortment (Hop/AA%/Weight):
Cascade 5.9 16g
Sterling 6.0 8g
Fuggles 3.6 17g
Hellertau 3.8 13g
Northern Brewer 9.8 19g

I'd like to keep the grain bill very simple, I was thinking about a ~1.060 IPA with 100% Maris Otter possibly buying another package of Cascade to dry hop.

One last thing, this will be a half batch.

What does everyone think?

Last edited by BrickBrewHaus on 23 Mar 2011, 21:11, edited 1 time in total.

- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Post #2 made 14 years ago

by hashie

I'd throw the Northern Brewer in at 60 minutes, Cascade and Sterling in at 20 and the Fuggles and Hallertau at 5.

Would make a nice beer.

"It's beer Jim, but not as we know it."

- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Post #3 made 14 years ago

by maheel

i saw the thread title and thought wow someone is re-using hops that have already been boiled...
this is going to be interesting !!!

carry on, nothing crazy to see here

- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Post #4 made 14 years ago

by BrickBrewHaus

maheel wrote:i saw the thread title and thought wow someone is re-using hops that have already been boiled...
this is going to be interesting !!!

carry on, nothing crazy to see here

Good call. Title changed.

hashie wrote:I'd throw the Northern Brewer in at 60 minutes, Cascade and Sterling in at 20 and the Fuggles and Hallertau at 5.

Would make a nice beer.

Thanks. Along the same lines of what I was thinking, but better.

Do you think 100% Maris Otter is a good idea? Would I need to increase mash temp. slightly since it's 100% base malt so as to not dry it out too much?

Last edited by BrickBrewHaus on 23 Mar 2011, 21:13, edited 5 times in total.

- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Post #5 made 14 years ago

by Yeasty

I did a SMaSH with MO and cascade, Mashed at 64c and it turned out ok. Gave a few bottles away and I've had good feedback, nothing negative apart from a slight chill haze. I put that down to it being served too cold

Why is everyone talking about "Cheese"

- SVA Brewer With Over 50 Brews From Great Britain
- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Post #6 made 14 years ago

by hashie

No need to adjust mash temps, all my brews are mashed at 64°C regardless of malt mix.

"It's beer Jim, but not as we know it."

- Quote
- - 0
  - 0
  - 0
  - 0
  - 0

Creating Recipe for Leftover Hops

Display posts from previous

Sort by

Creating Recipe for Leftover Hops

Brewers Online