Franconian Beer Message Board
Cold-hopping, Local Sourcing |
| Posted by Nick B. on 2012-08-08 02:29:53 |
| Is this the same as "dry-hopping"? IIRC, there's some slight difference between what Germans call "cold-hopping" (historic Rheinländer Bitterbier, for example) and what we call "dry-hopping"....right? W.R.T. dry-hopping: I've not done any dry-hopping at home. I do massive hop additions at 15 and 5 minutes before the end of boil for flavour and aroma, and then again when the wort has cooled to 80°C or so for more aroma. I stir the hops in for a few minutes before continuing the cooling process. This last addition is a new experience for me, one I've only recently read about, and it does seem to add a nice bit of aroma. I never bothered with dry-hopping because it seems a waste of precious hops: flavour is much more important to Mrs and me than aroma. And I only ferment my beer for 2 days before bottling, so I have no real chance to dry-hop. If anyone cares, for 6 gallons (US) (22 L) of finished wort with 8.5% Stammwürze (1.034 OG), I use 1 oz (28 g) at the start of boil, and then the other additions are all 1.8 oz (50 g). That's for my half-double-IPA recipe...my mild is rather less "hop-forward". And the newspaper article does refer to his interest in brewing some international styles, so I don't think this is a secret. Weyermann have told me they get malt from not just Franconia though... |