Adding hops to mash?

Discussion in 'General Beer Brewing Discussion' started by BeerisGOD, Jun 14, 2018 at 4:05 PM.

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  1. Jun 14, 2018 at 4:05 PM #1

    BeerisGOD

    BeerisGOD

    BeerisGOD

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    I thought I'd see if anyone has done this and why?
    Think. I read another thread on here a while ago about it

    Can someone please explain what the purpose is of this
     
  2. Jun 14, 2018 at 6:09 PM #2

    YeastFace

    YeastFace

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    Done it in a Berliner Weisse. Contributes very little IBU (a high IBU is said to inhibit lactic bacteria) but still provides anti-bacterial properties from the hops.
     
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  3. Jun 14, 2018 at 6:49 PM #3

    simon12

    simon12

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    I'm guessing a bit here but think it likely was what they did in medieval times as most beers then were raw ie no boil, now it may be good for a mild where you don't want much flavour or bitterness just for preservation.
     
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  4. Jun 14, 2018 at 9:22 PM #4

    Sadfield

    Sadfield

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    I did it in a raw ale. Took about 100g of First Gold (7,5%AA) to get 35 IBUs.
     

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