Cedar Rapids Brewing Society

I am bumping this to restart the discussion, for the potential of having one or more tech meetings.

Hop Profiling
So I suggest we select a base beer...preferably a light ale, single malt (2-row?)...brew 12-15 gallons of it. Do four separate boils, each with a different hop. Ferment each with an neutral yeast. And then we can taste test the four, and discuss in a Tech meeting. We can select hops based upon a class....for example, perhaps we would select hops popular in the creation of IPAs. The same could be done for the different noble hops (but lagering might be a good idea for those). Or, one hop that is grown by several countries. There are many combinations here that could result in multiple Tech Meetings.

Yeast Profiling
Select a base beer....something light...select a neutral hop (maybe a noble hop)...brew 12-15 gallons. Do separate fermentations, each with a different yeast. And then taste and discuss in a Tech Meeting. The yeasts could be different yeasts for similar styles (Belgium, British Ales, German Lagers, etc.). This could yield multiple Tech meetings as well.

Thoughts?

What permutations would you like to see?

I like that idea, especially with single hop brews. Something like 85/15 2row/wheat and select 3-4 different hops. Michigan copper from buck creek would be a good one. The usual suspects of mosaic, Galaxy, Citra, centennial would work well.


Sent from my iPhone using Tapatalk

For the hop profiling...
Should we use a fixed IBU target for each?
Should they be used as only-bittering, only-floral, or both? That is, what should the boil schedule look like (one for 60 ming another at flame-out)?

For the hop profile, if folks want to know how they will work in a NE IPA, I would suggest that for a grain bill. Then only add hops at flame out and dry hop. If someone wanted could do one single boil then run off to separate pots for a hop stand, then chill each one and move to fermenter. This will give you the best flavir aroma profile. Then you just use the same weight and not worry about IBU calcs at all. I have not even considered IBU in my NEIPA for years. I just measure by th oz...or lbs.

Matt F wrote:For the hop profile, if folks want to know how they will work in a NE IPA, I would suggest that for a grain bill. Then only add hops at flame out and dry hop. If someone wanted could do one single boil then run off to separate pots for a hop stand, then chill each one and move to fermenter. This will give you the best flavir aroma profile. Then you just use the same weight and not worry about IBU calcs at all. I have not even considered IBU in my NEIPA for years. I just measure by th oz...or lbs.

Ya I think to get a good idea of the flavor and aroma characteristics a single hop NE style would be best. Flameout/whirlpool/DH additions only


Sent from my iPhone using Tapatalk

You know, one way of getting this off the ground more easily...would be to use extract versus all-grain; since the focus is on the effect of different hops.

Would be similar for a yeast experiment.

At least the base wort would be consistent across the variations.

Different Malts....yeah, for base malt, you're doing All Grain.