This pack was part of my 3rd prize in Welsh National.
Any suggestions for using them? I'm assuming some sort of American Pale Ale.
Any suggestions for using them? I'm assuming some sort of American Pale Ale.
HBC638 Experimental Hop Pellets
- Thread starter RichardM
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If I was given 50g of an unknown New World hop, I'd be doing 15 litres of a 1.045-50 SMaSH with ~30IBU of bittering hop and then smear it across flameout/whirlpool/dry hop (maybe 10:20:20). So yeah, I guess you could call that an APA, just keep it pretty simple so that the hop can shine through.
YVH seem to be promoting HBC638 as a somewhat tropical take on Centennial, if that helps - so a good dose of C-hop terpenols plus some more modern thiols on top.
YVH seem to be promoting HBC638 as a somewhat tropical take on Centennial, if that helps - so a good dose of C-hop terpenols plus some more modern thiols on top.
I asked ChatGPT, it came up with this
4.5 kg Pale Malt
0.5 kg Munich Malt
0.25 kg Crystal Malt (20L)
50g HBC 638 Hops (for bitterness, flavor, and aroma)
1 packet of American Ale yeast
Irish Moss (for clarity)
Priming sugar for bottling
Instructions:
Mashing:
Heat 15 liters of water to 165°F (74°C).
Add crushed grains to a grain bag and steep in the heated water for 60 minutes.
Maintain a temperature around 150-155°F (66-68°C).
Sparging:
Sparge with 17 liters of water at 170°F (77°C) to extract sugars from the grains.
Boil:
Bring the wort to a boil.
Add 30g of HBC 638 hops at the beginning of the boil for bitterness.
Boil for 45 minutes, then add 10g of HBC 638 hops for flavor.
Boil for an additional 10 minutes, then add the remaining 10g of HBC 638 hops for aroma.
I also found this
I've got a couple of other brews planned before I will get to this but I have enough here to start designing a recipe
4.5 kg Pale Malt
0.5 kg Munich Malt
0.25 kg Crystal Malt (20L)
50g HBC 638 Hops (for bitterness, flavor, and aroma)
1 packet of American Ale yeast
Irish Moss (for clarity)
Priming sugar for bottling
Instructions:
Mashing:
Heat 15 liters of water to 165°F (74°C).
Add crushed grains to a grain bag and steep in the heated water for 60 minutes.
Maintain a temperature around 150-155°F (66-68°C).
Sparging:
Sparge with 17 liters of water at 170°F (77°C) to extract sugars from the grains.
Boil:
Bring the wort to a boil.
Add 30g of HBC 638 hops at the beginning of the boil for bitterness.
Boil for 45 minutes, then add 10g of HBC 638 hops for flavor.
Boil for an additional 10 minutes, then add the remaining 10g of HBC 638 hops for aroma.
I also found this
I've got a couple of other brews planned before I will get to this but I have enough here to start designing a recipe
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