The plan is to use brew a bunch of small batches to compare the experimental hops: http://gabriel.nagmay.com/2014/09/hop-breeding-2014-results/
I normally stick to all grain, but for simplicity these will be extract (don’t have to worry about mash temp/efficiency differences between batches). The basic procedure will be as follows:
- Add 9g (2tsp) of “Burtonizing” to 1.5gal of water.
- Place 45g of crystal malt in nylon bag and suspend in water. Crystal malts do not require a mash.
- Bring to about 180, remove the crystal and add the extract.
- Bring to a boil. Add the 30 min hops and start the timer. Keep the pot covered for the boil – we do not need evaporation on this one.
- Add the 2nd batch of hops at 15min
- Add last hops and cool in sink.
- Since I am not using a wort chiller, I will pull all the hops after 5 min in the sink.
- After an hour, pour (using strainer) into a carboy and add a shot of yeast.