Hi guys!
In the lasr days I have concentrated my studies on the hopping and mostly in the Apa/IPA hopping.
My question is: in your opinion, what’s the best “hop charges routine” for an Apa/Ipa?
For example:
60’ bittering charge
20’ flavor charge
5’ (or flameout or whirlpool?) aroma charge
Dry hopping
Kill the heat at the end of the boil and wait for all boiling activity to stop. Add 2-4 ounces per gallon (15-30 g/L) of your hops, and whirlpool with the kettle covered for at least 60 minutes prior to chilling. You can add an additional 1-2 oz/gallon of dry hops if you wish, but I don’t usually bother. No boil additions are necessary. You will get plenty of bitterness from the whirlpool, but it won’t be a harsh bitterness.
I’ve tried dozens of different hop schedules for my IPA’s, but this one is the one I keep coming back to. This gives a massive hop flavor, and enough bitterness to balance it without becoming abrasive.
You will probably see a bunch of other suggestions from other brewers, and they will all be good. Try a few out and decide what you like the best. It is worthy (and tasty) research.
Thank you! But i don’t sure if i understand it well (the fault of my bad English): you introduce the hop in worth only when the boiling is over and nothing during the boil?
That is correct. This allows you to get the most flavor out of your hops.
Really interesting approach to the hopping!
Keep in mind the “best” approach to hopping a beer is whatever you like the most. The classic 60/30/15 minute additions with dry hopping in a secondary is preferred by many. All hops in whirlpool is sort of the opposite approach. The way that is “best” for you is based on your trial and tasting.
I know this sounds like I’m dodging your question but there really is no standard of “best”. That is one of the best parts of homebrewing.
Cheers!!
Paul
I’m perfectly agree with you! But since i have never brewed an Apa/IPA i’m trying to understand how to do it in the right way
There’s not one right way as much as there are many good ways to create different results with different hops.
I think mid-boil additions work well with the older American hop varieties (in addition to whirlpool additions) but the newer fruitier hops don’t seem to gain anything over just unloading them post-boil in whirlpool additions.
Agreed. It also depends on the beer I brew. German lagers get all additions in boil, generally a 60, with a 20 and flameout optional with style. APA and AIPA get a 60 addition and a whirlpool addition. Lots of methods out there to get good results.
Yes, that is one way to do it. A lot of people like it, a lot of people (like myself) find that it doesn’t give you the hop bitterness you expect in an IPA. I often use the post boil hops in addition to a traditional 60 minute addition in order to give me the bitterness I’m looking for. There are many approcahes and the best thing to do is experiment with different methods and find what you like best.
Thank you so miche eveybody!!
I think I’ll start with 60’, 20’, 5’/ flameout(or both, i don’t know) anche dh