It’s time to use these Bravo hops in an AIPA. Never used them before, but I will use them for the bittering addition, and perhaps at flameout. Since I’m not getting much info using the forum’s Search engine, does anyone have any advice as to what other flavor hop might complement the Bravo? Will a C-hop be a good choice? Maybe British/Willamette?
Bravo is hard to define. Here’s what I think of it. (I’ve brewed twice with it–a brown ale and an english pale ale)–I only used it since I got in as a “prize” in a beer competition.
Bitterness isn’t clean, IMO. I found it to be OK, yet noticeable even with an EPA that was dry hopped. I found it to be somewhat metallic/coiny tasting with my ABA–perhaps an interaction with, or overuse of, the darker malts and/or water salts/pH issue.
IMO, Bravo hop flavor and aroma isn’t much beyond “grassy/hoppy.”
I split-batched the 10 gallon EPA (bittered and flavored with Magnum and Bravo hops only), and dry hopped the EPA with either 2 oz Bravo/1 oz Cascade (5 gal)–very good, or 3 oz Willamette (5 gal)–good, but not as good. I didn’t get as much coiny/metallic flavor with the EPA probably since the use of Magnum allowed me to use less Bravo hops for bittering and/or the lack of dark, roasted grains (SRM was 11) in the EPA.
My suggestion is to use Bravo in restrained amounts for AA’s in lighter beers, i.e., bittering additions
With some trepidation, I finally brewed the “Bravo IPA”, below. To my pleasant surprise, it turned out better than I had hoped for. I think this is a fine bittering/aroma hop, and, it goes quite well with Cascade. Throwing the BU:GU ratio to the wind, I went fairly heavy with the bittering addition. It’s my opinion that once your SG moves beyond the mid-1.060s, (1.067SG in my case) you’re more likely to under-bitter an AIPA, than over-bitter (if that’s even possible). And since I like an assertive bitterness, this bittering addition fit the bill nicely. Bitter, yet malty…and a fine new hop for me in Bravo.
Bravo IPA
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.25
Anticipated OG: 1.067 Plato: 16.34
Anticipated SRM: 8.9
Anticipated IBU: 128.0
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
Evaporation Rate: 2.00 Gallons Per Hour
Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.050 SG 12.43 Plato
Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
82.0 12.50 lbs. Pale Malt(2-row) America 1.036 2
9.8 1.50 lbs. Munich Malt Germany 1.037 8
4.9 0.75 lbs. Crystal 60L America 1.034 60
3.3 0.50 lbs. Wheat Malt America 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz. Bravo Pellet 14.20 111.0 60 min.
2.00 oz. Cascade Pellet 5.50 17.1 15 min.
2.00 oz. Bravo Pellet 14.20 0.0 0 min.
Yeast
DCL Yeast US-05 SafAle American Ale
Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
Mash Type: Single Step
Grain Lbs: 15.25
Water Qts: 24.00 - Before Additional Infusions
Water Gal: 6.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 7.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
Efficiency was 73…SG 1.067
Added 1 tsp gypsum to mash.
Thanks for the report, Jim. My experience with Bravo is almost nil, so it’s good to hear your impressions.