Local Hopped American Bitter

Our local Black Bear Microbrew still has some whole cone Cascade hops from a hop farm in Monson, ME. They have been kept airtight in a freezer, and I was asked to do a pilot brew with them to assess their viability for flavor and aroma. These hops look beautiful and still smell quite fresh if you squeeze them.

I assembled a session bitter recipe using english malts and yeast, using whole cone cascade hops for flavor, and Centennial hops for bittering.
whole-cone-cascade-hopsI was given a large bag of hops, about the size of a bagged lunch, which surprised me to weigh only 6oz.  When I went to weigh out the flame-out addition, the bowl I was adding them to overflowed before I could get to 2oz!

I have since added an ounce in primary for dry-hopping, and plan to add another ounce in the keg for keg-hopping.

Batch recipe:

Recipe: Whole Cascade Test Batch

Volume At Pitching: 4.75 US gals

Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.041 SG
Expected FG: 1.011 SG
Expected ABV: 4.0 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 35.0
Expected Color: 8.7 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 66 degF

UK Pale Ale Malt 6lb 8oz (86.3 %) In Mash/Steeped
UK Wheat Malt 8.00 oz (6.6 %) In Mash/Steeped
UK Light Crystal 8.00 oz (6.6 %) In Mash/Steeped
UK Roasted Barley 0.50 oz (0.4 %) In Mash/Steeped

US Centennial (8.5 % alpha) 0.50 oz Loose Pellet Hops used First Wort Hopped
US Cascade (4.5 % alpha) 2.00 oz Loose Whole Hops used 10 Min From End
US Cascade (4.5 % alpha) 2.00 oz Loose Whole Hops used Dry-Hopped

Yeast: Wyeast 1318-London Ale III


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