For 50L You may want to up the 50g of cascade at 80C.
Personally I reckon either go with lager malt and use munich or use MO with less Munich (or none).
For dry hopping the to be kegged one i'll put some cascade in the keg for 3 or 4 days
For dry hopping the to be bottled version i'll add some cascade to the FV 3 or 4 days prior to bottling
Does this sound a good idea? What sort of Qtys would people reccomend for dry hopping?
You could dry hop both at the same time in the FV - it's what I do.
You may want to lengthen the dry hop time to a week or two. Are you using pellets or whole? It depends on the freshness but I've had good results with 30g of Columbus pellets in this sort of brewlength of an APA. OTOH I used 50g of Centennial in 40L of a US IPA recently and having tasted it it needs probably double.... :shock:
I'll dry hop both FV's - it seems sensible :thumb: the Cascade that I have are awesome, very fresh and punchy, i'll go with 50g in each FV, i want this beer to scream HOPS!!!!!!
Interesting suggestion on the lager malt, could you explain why you'd do it that way, i've never brewed with lager malt.
I think lager malt is more like American 2-row malt having read descriptions of the malts. MO is a great malt but has a much stronger flavour.
Of course I've never tasted US 2-row malt before it's made into beer but having brewed US style beers with lager malts they seem to come out closer to the commercial ones.
True. I struggle to keep hop character in beer, though, which is exteremly annoying. I'm worried i'll waste my money on £30 of hops and not be able to enjoy any of it. Obviously SN bottle condition their beers which may account for why they still smell fresh by the time they get here. I suppose dry hopping in the keg is the next step.
Agree with Steve about the lager/munich point, hence why i said reduce the amount if you're using MO.
