I was at one of our local microbreweries yesterday and was talking with one of the Brewers. On their Bohemian Pilsner they use a 90 minute Bittering hop addition (Magnum), then nothing until flavor and aroma additions near the end, think it was 15 min and 1 min (and Saaz & Tettnanger, 50/50 split). Said doing 90 minute was more effective than 60 minute in creating bitterness, get more done with less hops... I plugged this into the BIABacus this morning and it also showed the brew would be more bitter, so he must be right.
I didn't confirm if all their beers were done this way with 90 min Bittering hops or just this one. Was enjoying a cask conditioned Pilsner, which really accentuated the malt in the beer. Interesting...and very unusual to find a cask conditioned Pilsner. I remember beer halls in Germany and some of these would have beer being poured from hand puller taps (either cask conditioned, or something else...not sure, just didn't seem like regular CO2).
This 90 min hop addition seems similar to that FWH (First Wort Hopping) that gets talked about. Does anyone do this 90 minute Bittering hop addition when brewing rather than 60 minute, and can vouch it is a better idea? If it produces more effective use of hops, why isn't this the norm, especially for us since we are already doing doing a 90 minute boil? Wondered if anyone had thoughts or perspective on this...
Post #1 made 3 years ago
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