I know what you mean about the fruit in beer. youmustbemellow and I brewed an IPA the other day that required two additions of grapefruit (one in boil and one in secondary). YMBM made up too much rind (36 grams instead of 14 grams) for the boil and asked whether to throw it in. I didn't think the boil addition would do anything but man does it taste like grapefruit! I don't think we'll be doing the secondary addition!
Quick Question
mally's linked Gordon Strong's recipe above (sort of) and we want to do that recipe but do the round-about mash schedule. The only thing that worries me about the recipe is the 14 grams of 16.5% Apollo hops going in at 60 mins - 23 L VAW giving 24.4 IBU's in BIABacus).
The Apollo seems to be way out of style. Also, can't get it here. Looked up different hop substitute sites and have 7 different answers - Bravo, Columbus, Magnum, Nugget, Summit, Tomahawk and Zeus .
I can get or have about four of those subs. (Have to buy ingredients in 12 hours).
But, main question is, does anyone know why Gordon would be using such a high AA hop in a Saison? I like contrarian's idea of letting the yeast do the work rather than anything else???
Post #26 made 8 years ago
Last edited by PistolPatch on 14 Jun 2016, 23:28, edited 1 time in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-