Hi all
Just wondering how you would go about design a beer based on this scenario:
We got a few hop plants on our old farm in Sweden that has been around for a long time since the time when each farm had their own brewery and bakery. The farm itself is from 1760s but the farm was making beer a bit later than that. Needless to say I have no idea what AA strength these hops have. They smell good, somewhere in the continental European hop territory of character and we harvested and dried the hops.
I am planning to brew a bitter in our brewpub with these hops and I am wondering how other brewers would tackle this. I will start off with brewing a test batch of 50 liters. I am mostly concerned with the balance of the beer since I have no idea what kind of bitterness these will give out.
Would boiling a few hops in wort make sense to try to figure out how much I would use for bittering in the real batch?
Can one assume that old hop plants like this have a lowish AA level?
Thanks a lot!
Just wondering how you would go about design a beer based on this scenario:
We got a few hop plants on our old farm in Sweden that has been around for a long time since the time when each farm had their own brewery and bakery. The farm itself is from 1760s but the farm was making beer a bit later than that. Needless to say I have no idea what AA strength these hops have. They smell good, somewhere in the continental European hop territory of character and we harvested and dried the hops.
I am planning to brew a bitter in our brewpub with these hops and I am wondering how other brewers would tackle this. I will start off with brewing a test batch of 50 liters. I am mostly concerned with the balance of the beer since I have no idea what kind of bitterness these will give out.
Would boiling a few hops in wort make sense to try to figure out how much I would use for bittering in the real batch?
Can one assume that old hop plants like this have a lowish AA level?
Thanks a lot!
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