This recipe is the last chapter in the hubs hop posts, but it will not be the last brew we post. We will share several more successful extract brews before we switch to all grain brewing in the new year. Then we will start the adventure of sharing those recipes too! Enjoy.
Fresh Hop Amber.
This fresh hop recipe was very simple because I wanted to really get the flavor and aroma of this years hop harvest. Next year I plan on brewing a single hop beer with wet hops from each plant. This year I used both the Centennial and the Mt Hood (both of which were on their second year) in the same batch.
Since fresh or, wet hops, straight off the bine can lose around 80% of their moisture during the drying process it is important to use significantly more ounces of hops when you brew a fresh hop beer. I read on various sites to use anywhere from 3 to 6 times the amount of hops (in ounces) that you normally would for the recipe. The range varies so significantly because some hops will have a higher lupulin content then others depending on their vintage and their growing conditions. Since the hops I harvested were only on their second year I erred on the high side and went with the 6 to 1 ratio. (6 ounces of wet to equal what would normally be 1 ounce of dry). This beer turned out hoppy, and I like that.
Extract & Grains:
6 lbs of Light/Pale liquid malt extract
1 lb of Crystal 80
Bring 4 gallons of water up to 165 to 170 degrees. Turn off the burner and steep 1 lb of the crushed Crystal 80 in a grain bag for 30 minutes. Keep the lid on during the steep to help hold the heat.
With 10 minutes left on your 30 minute steep begin bringing 2 quarts of water up to 170 degrees in a separate pot. Once the 30 minute steep is completed, pull up your grain bag and let gravity drain the liquid out of the grains for a moment. If you have a helper have them pour the 2 quarts of 170 degree water (sparge water) over the open grain bag as you hold it. If you don’t have a helper you can set the open grain bag in a colander and pour the sparge water over the grain into another pot or straight into your brew kettle. I try to press as much liquid out of the grain bag as possible at this point before setting the spent aside.
Now that you have steeped your specialty grains bring the liquid (wort) to a boil in your brew kettle. Once you reach your initial boil turn off your burner and add half of the liquid malt extract (about 3 lbs). Stir constantly as you add the extract to ensure that it all dissolves and does not scorch to the bottom of the kettle. Bring you wort back up to a rolling boil. Right as your rolling boil begins add your first hop addition and start you 60 minute timer. Here is the hop and adjunct schedule I used for the 60 minute boil (minutes count down):
6 oz of wet Centennials @ 60 minutes
4 ounces of Centennials @ 30 minutes (remove from heat and add remaining liquid malt extract here)
1 tsp Irish moss @ 15 minutes
6 ounces of Mt. Hoods at @ 5 minutes
I also used 1 oz of dried Mt. Hoods to dry hop the beer in a secondary fermentation carboy for 7 days.
Once you’ve finished your full 60 minute boil, chill your wort with a wort chiller or submerge in an ice bath. Cool wort to around 80 degrees and transfer to your sanitized primary fermentation vessel (I use glass carboys). Top off the fermenter to reach a full 5 gallon volume. Aerate your wort by shaking it vigorously for minute or two and then thief enough liquid to take a gravity reading (be carful to keep everything sanitized during this process). Document your original gravity reading and either add the thiefed wort back to the fermenter or discard. At this point the wort should be at around 68 to 70 degrees.
Wyeast 1056 American Ale
Pitch (add) your yeast to the fermenter and aerate the wort for another minute. Plug your fermentation vessel with your fermentation lock and let the beer ferment for around 7 days at 68 degrees. Watch your fermentation lock and once you begin to see less than one bubble per minute transfer the beer to your secondary fermenter with 1 oz of the dry Mt. Hood hops.
Let the beer continue to ferment in the secondary for another 7 days (don’t worry if you bubble activity subsides). After 7 days in the secondary fermeneter bottle and store the beer for 14 days. The beer will be fairly carbonated by 5 to 7 days but when I tried the beer after 7 days it was still a little green. This beer tasted best after 14- 20 days in the bottle.