Neil1454
Active Member
- Joined
- Oct 30, 2018
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Hi,
I'm doing a clone of Doom Bar and it says about the hop stand being for recommended 60 mins.
Would I need to cool the wort first or lights out and leave for 60 mins?
Here are the instructions...
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23L
Original Gravity: 1040
Final Gravity: 1009
ABV %: 4.3
IBU: 22
THE MASH
Temperature °C: 64
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 85
Additions and timing:
14g Northern Brewer – 80 mins
Secondary additions and timing:
hop stand with:
82g Pearle
82g Northdown
Yeast: S-04
Fermentation temperature/steps: 25c for 5 days, then condition for 10 days
Comments:
The most popular cask beer in the UK is Sharps Doom bar, this is our interpretation of that beer.
Hop Stand can be 20-60 minutes, its up to you, the recommended is the full 60 mins.
High temp fermentation’s essential (under pressure if possible), this delivers the fruity flavours of this beer.
What do people normally do with hop stand?
Lights out and leave to hop stand for desired time or maintain a temp until hop stand finished.
Or cool to around 20-23 C and then hop stand?
Thanks
I'm doing a clone of Doom Bar and it says about the hop stand being for recommended 60 mins.
Would I need to cool the wort first or lights out and leave for 60 mins?
Here are the instructions...
Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23L
Original Gravity: 1040
Final Gravity: 1009
ABV %: 4.3
IBU: 22
THE MASH
Temperature °C: 64
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 85
Additions and timing:
14g Northern Brewer – 80 mins
Secondary additions and timing:
hop stand with:
82g Pearle
82g Northdown
Yeast: S-04
Fermentation temperature/steps: 25c for 5 days, then condition for 10 days
Comments:
The most popular cask beer in the UK is Sharps Doom bar, this is our interpretation of that beer.
Hop Stand can be 20-60 minutes, its up to you, the recommended is the full 60 mins.
High temp fermentation’s essential (under pressure if possible), this delivers the fruity flavours of this beer.
What do people normally do with hop stand?
Lights out and leave to hop stand for desired time or maintain a temp until hop stand finished.
Or cool to around 20-23 C and then hop stand?
Thanks
