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HOPS!!! Dilemma

General brewing ingredients discussion

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Postby bmock » Fri May 06, 2011 2:43 pm

I passed this around last night. The thought was something between Chinook and Northern Brewer. Piney/woody/earthy with no citrus. It made an ok American Amber, but not the big West Coast version that most people crave.
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Postby StLBeer » Sat May 07, 2011 8:34 am

Willamette?
Serving - "Close Enough" Bigfoot Barleywine Clone, JD RIS (jealous?), Hard Apple Cider, American Wheat Ale, Nut Brown Ale, & commercial samples...
Carbonating -
Primary - Belgian Blonde
On Deck - American Wheat Ale
In the hole - AIPA
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Postby Lynux » Sun May 08, 2011 5:52 pm

StLBeer wrote:Willamette?


I'm betting this is it.
A good brew will quench the parched soul

P -
C - Lambic
Tap - Red Lager, Black Lager, Patersbier, Cream Ale
Bottle - Barleywine, Mead, Flanders Red, Wit Wine
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Postby bmock » Mon May 09, 2011 8:12 am

Lynux wrote:
StLBeer wrote:Willamette?


I'm betting this is it.


I concur. I'll be bringing a growler of this to Homebrew Day for sampling pleasure.
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Postby Kerth » Wed Aug 24, 2011 8:12 pm

I'm going to brew this weekend.
What do think? Blonde Ale with an OZ at 60.
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Postby bmock » Thu Aug 25, 2011 7:49 am

Kerth wrote:I'm going to brew this weekend.
What do think? Blonde Ale with an OZ at 60.


I wouldn't use them for bittering on an American blonde.
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Postby Mike C-Z » Thu Aug 25, 2011 10:34 am

Go for it. I used 1 oz of Willamette for a Blonde ale with good results. For the record I also had .5# of rye malt and .5# of jagerarry sugar in mine, and used the White labs dusseldorf alt yeast.
Teaching that does not promote learning makes as much sense as brewing that does not promote drinking.
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