A week or two ago, I saw a guy on reddit post a couple of pics and a quick summary about a continuously hopped IPA he had brewed for his 30th birthday. I thought it would be a fun read as a full article, so I reached out to him. He was game, and did this writeup; I think that it turned out great.
And now, it has me wanting to try a continuously hopped beer. Just what I need, something else on the to do list. 
Anyway, here’s the article link, if you care to read: Let There Be Hops.
If your lucky enough you can “enslave” your kids to safely do that work for you on fathers day. 
Hah, great point! I have six kids, so I have a built in workforce. 
Seriously though - my three younger boys (ages seven, five, four) love to add hops as is. I expect that they would enjoy helping on a continuously hopped brew.
This does sound like a neat experiment. I just don’t have the patience to this. I would love to try it though.
A while ago I designed an IPA with a fibonacci hop series in it. It had:
21.00 g Summit [17.00 %] - Boil 55.0 min Hop 11 56.7 IBUs
5.00 g Centennial [10.00 %] - Boil 34.0 min Hop 12 7.3 IBUs
5.00 g Centennial [10.00 %] - Boil 21.0 min Hop 13 5.6 IBUs
5.00 g Centennial [10.00 %] - Boil 13.0 min Hop 14 4.0 IBUs
5.00 g Centennial [10.00 %] - Boil 8.0 min Hop 15 2.7 IBUs
5.00 g Centennial [10.00 %] - Boil 5.0 min Hop 16 1.8 IBUs
5.00 g Centennial [10.00 %] - Boil 3.0 min Hop 17 1.1 IBUs
5.00 g Centennial [10.00 %] - Boil 2.0 min Hop 18 0.8 IBUs
5.00 g Centennial [10.00 %] - Boil 1.0 min Hop 19 0.4 IBUs
5.00 g Centennial [10.00 %] - Boil 1.0 min Hop 20 0.4 IBUs
5.00 g Centennial [10.00 %] - Boil 0.0 min Hop 21 0.0 IBUs
That would be the lazy person’s alternative to continuous hopping…
Hah, that may not be continuous, but it’s a ton of hopping!
That’s hilarious and has the added bonus of working out to a semi-reasonable hop schedule. I’m stealing the idea.
Start at 1 gram at 60 with 144 grams dry hopped.
although had you used the reversed sequence for the quantity it would have been cooler.
OK, so this is the hops amounts Fibonacci series. Satisfied?
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 76.9 %
1.00 kg Munich Malt - 20L (39.4 EBC) Grain 2 15.4 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 7.7 %
0.00 g Centennial [10.00 %] - Boil 60.0 min Hop 4 0.0 IBUs
1.00 g Centennial [10.00 %] - Boil 55.0 min Hop 5 1.1 IBUs
1.00 g Centennial [10.00 %] - Boil 50.0 min Hop 6 1.1 IBUs
2.00 g Centennial [10.00 %] - Boil 40.0 min Hop 7 1.9 IBUs
3.00 g Centennial [10.00 %] - Boil 35.0 min Hop 8 2.8 IBUs
5.00 g Centennial [10.00 %] - Boil 30.0 min Hop 9 4.3 IBUs
8.00 g Centennial [10.00 %] - Boil 25.0 min Hop 10 6.2 IBUs
13.00 g Centennial [10.00 %] - Boil 20.0 min Hop 11 8.7 IBUs
21.00 g Centennial [10.00 %] - Boil 15.0 min Hop 12 11.5 IBUs
34.00 g Centennial [10.00 %] - Boil 10.0 min Hop 13 13.6 IBUs
55.00 g Centennial [10.00 %] - Boil 5.0 min Hop 14 12.1 IBUs
89.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 15 0.0 IBUs
144.00 g Centennial [10.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 16 -
Looks good. Might I suggest moving the 0 to fwh, I feel it would be much more useful there.
Joking aside, you might want to consider going with a 90 minute boil and adding the additions timed to the sequence as well.
Not sure what you mean. Are you suggesting to continue the Fibonacci series up to 90 minutes?
to include the series on quantity AND time so additions at 0, 1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, and Dry (although that wouldn’t be 144
I looked into that. It wouldn’t get me to a sufficiently high IBU. I would have to add a separate bittering hop, but wouldn’t that be cheating?
Boil Size: 27.07 l
Post Boil Volume: 22.81 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.17 l
Estimated OG: 1.064 SG
Estimated Color: 17.7 EBC
Estimated IBU: 16.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.3 %
Boil Time: 90 Minutes
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 76.9 %
1.00 kg Munich Malt - 20L (39.4 EBC) Grain 2 15.4 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 7.7 %
0.00 g Centennial [10.00 %] - Boil 89.0 min Hop 4 0.0 IBUs
1.00 g Centennial [10.00 %] - Boil 55.0 min Hop 5 1.1 IBUs
1.00 g Centennial [10.00 %] - Boil 34.0 min Hop 6 0.9 IBUs
2.00 g Centennial [10.00 %] - Boil 21.0 min Hop 7 1.4 IBUs
3.00 g Centennial [10.00 %] - Boil 13.0 min Hop 8 1.5 IBUs
5.00 g Centennial [10.00 %] - Boil 8.0 min Hop 9 1.7 IBUs
8.00 g Centennial [10.00 %] - Boil 5.0 min Hop 10 1.8 IBUs
13.00 g Centennial [10.00 %] - Boil 3.0 min Hop 11 1.8 IBUs
21.00 g Centennial [10.00 %] - Boil 2.0 min Hop 12 2.0 IBUs
55.00 g Centennial [10.00 %] - Boil 1.0 min Hop 13 2.7 IBUs
34.00 g Centennial [10.00 %] - Boil 1.0 min Hop 14 1.7 IBUs
89.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 15 0.0 IBUs
144.00 g Centennial [10.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 16 -
You could do the 144 minute addition as a hop stand. Flameout at 89 minutes with 89g, then hold it hot until 144 minutes, when you make your last hop addition of 144g.
And dry hop with 233 grams? Not unreasonable.
after 233 hours so roughtly at day 10.
apologies to Olan for hijacking his thread.
And how does that solve my IBU problem?
A hot hop stand will lend considerable IBUs