First gold / Willamette hops...

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First gold / Willamette hops...

Postby 46philh » Wed Apr 12, 2017 19:09

4.58 Marris otter
0.3 crystal
0.2 torrified wheat

35g first gold

30g Willamette 15mins.
30g Willamette flame out.

ABV 4.48.

What do you think ?

If i say hit 5% ABV on a 23 how much water to bring it down to about 4.5%.? still trying to sort out my efficiency

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Re: First gold / Willamette hops...

Postby Dennis King » Wed Apr 12, 2017 19:56

Two good hops :thumb:
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Re: First gold / Willamette hops...

Postby robwalker » Fri Apr 21, 2017 13:39

Similar to something I brewed a few times, without the crystal. Looks ideal! First gold is known for a green tea like bitterness and it's quite nice. Take your gravity reading pre ferment and use this formula to calculate new volume:

Current OG / New desired OG X current batch volume

So if you get 23L at 1.050 and you want 1.045 then do 50 / 45 X 23.

Add your water pre ferment or it'll contain oxygen that the yeast can't clear up.
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Re: First gold / Willamette hops...

Postby HTH1975 » Fri Apr 21, 2017 15:02

I'd be tempted to use FIrst Gold at flameout and Willamette for bittering. The flavour of the two together as later aroma additions will give you a good burst of flavour.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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