Hop drying

Ships that carried beer tended to be less affected than those that carried water and spirits. Presumably, the beer contained some vitamin C, possibly from the habit of dry hopping , i.e. adding a few hop cones to each barrel. Eventually, it was found that lemon or lime juice every day could prevent scurvy. The admiralty waited fifty years before they applied the discovery and then insisted that all British ships carried lime juice. 

Supplier Dried hops, MGH viable seeds, RCS viable root, WP. 

To get the hop aroma, let s also dry-hop in the primary ferment with an ounce or so of hops. The Fuggles should do fine for aroma, so let s use those. 

Steep crushed crystal malt for 15 minutes at 167° in water treated with Burton water salts. Remove grains and add malt extracts. Bring to a boil and add 1 ounce of Hallertauer hops and 4 ounce of Cascade hops. Boil for 45 minutes and add 1 4 ounces of Cascade hops. Boil for another 15 minutes and turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 14 days at 66°, dry-hopping with 1 ounce of Kent Goldings after 3 days. Prime with 5 z ounces light dry malt extract and bottle. 

Bring IV2 gallons of water to a boil. Add gypsum, malt extract, and Vz ounce of Eroica hops. Boil for 60 minutes. Turn off heat and add malto-dextrin. Transfer to the primary fermenter and bring up to 5 gallons with cold water. Pitch yeast when cool. Ferment for 2 weeks. Two days before bottling, dry-hop with 1 ounce of Cascade hops. Prime with % cup corn sugar and bottle. 

Vz ounce Galena hops, 12% alpha, in boil 60 minutes 1 ounce Cascade hops, 5.5% alpha, in boil 12 minutes 1 ounce Cascade hops, 5.5% alpha, in boil 1 minute 1 ounce Cascade hops, 5.5% alpha, dry-hop in secondary fermenter... 

A ounce East Kent Goldings leaf hops, in boil 15 minutes 2 ounces East Kent Goldings leaf hops, dry-hop in secondary Va ounce Burton water salts Sierra Nevada Pale Ale yeast culture % cup com sugar, for priming... 

V2 pound light Carastan malt, 20° Lovibond V2 ounce Kent Goldings hops, 5.6% alpha, in boil 60 minutes % ounce Hallertauer hops, 3.9% alpha, in boil 60 minutes V2 ounce Kent Goldings hops, 5.6% alpha, dry-hop in secondary... 

This is a well-balanced beer, with excellent carbonation and head retention. Be careful not to over-carbonate I have also dry-hopped into the secondary with 1 ounce of Kent Goldings with very good results. 

Steep grains in 150° water for 30 minutes. Strain out grains and malt extracts. Bring to a boil. Boil for 10 minutes and add 1 ounce of Hallertauer hops. Boil for 50 minutes and turn off heat Cool, transfer to primary fermenter. Pitch yeast when cool. Ferment for 4 days at 55°. Dry-hop with 1 ounce Hallertauer hops and ferment for another 4 days at 55°. Prime with Vz cup com sugar and bottle. 

The water used was distilled water treated with calcium chloride. Mash grains in at 125° for 30 minutes. Raise temperature to 158° and hold until conversion, about 35 minutes. Mash-out at 170° for 10 minutes. Sparge grains. Add malt extract and bring to a boil. Add the Tettnanger hops and 2 ounces of Saaz hops. Boil for 59 minutes and add Vi ounce of Saaz hops. Boil 1 more minute and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast when wort is cool enough. Let it ferment for 4 weeks at 50°. Rack to a secondary fermenter and dry-hop with IVi ounces Saaz hops. Let this ferment for 7 weeks at 40°. Prime with % cup com sugar and bottle. 

Perhaps some dry-hopping would help to balance this recipe. 

Boil malt extracts for 60 minutes with 1 ounce of Willamette hops. Add Vz ounce of Willamette hops with 15 minutes remaining in the boil. Cool, transfer to a primary fermenter, and pitch yeast. After fermenting for 8 days at 50°, rack to a secondary fermenter. After 13 days at 50°, dry-hop with Mt. Hood hops. After another 7 days, turn temperature down to 35° and lager for 3 weeks. Bottle with % cup of corn sugar for priming. 

Add malt extracts, honey, and blueberries. Bring to a boil and boil for 75 minutes. Turn offbeat, cool, and transfer to a primary fermenter. Rtch yeasts when cool. Ferment for 3 days at 59°. Rack to a secondary fermenter and dry-hop with % ounce of Willamette hops. Ferment for another 11 days at 59°. Prime with 1 cup corn sugar and bottle. 

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