I was making a Heady Topper clone this weekend from a recipe I found online. The recipe called for a flame out (0 boil minute) addition and then a steeping addition. I couldn’t figure out why. Were the flame out hops supposed to be taken out and then the steeping hops added? I just added them all at flame out and steeped both additions.
What am I missing?
Dave
I am betting that the person that wrote the recipe was intending for a brewer to add the 0 min hops, chill to steep temp (~170-180), and add the steep hops, in the end leaving all of the hop material in the kettle during the steep.
So since I added them all at flame-out I got more flavor than the intended aroma?
I’m sure it is negligible.
You would think…
The hops added at flameout would extract a little more bitterness, being added at boiling temp. Not a lot more bitterness though. Whereas the hops added after cooling to 175 or under extract basically no noticeable bitterness, but give you really nice flavor and aromas. Sounds like this will be a good beer regardless.
Right up your alley Jon: Simcoe, Apollo, Columbus, Amarillo and Centennial…
Sounds good to me! That Apollo is a strong one.
Huh, I did a clone of Highland Gaelic Ale and it it had a steeping hop step at flame out too. I hadn’t run across this yet. I just tossed them in the pot at flame out as well. Then let it sit for 15 min before chilling. Didn’t occur to me to cool it to 175 first. Oh well.
You don’t have to cool to 175F, some don’t. I just like to because: 1/ I can control the bitterness in the kettle
2/ less of the volatile oils are driven off @ 175F and under, leaving better hop flavor and aroma IMO.
I’m not going to worry about it. I agree the results are probably undetectable. RDWHAHB is my thinking.
Not to steal the thread, but has anyone tried adding hops to the boil kettle after fully immersion chilling to run-off/pitch type temperatures? I.e., doing a chilled hop stand?
Just wondering if you get some dry hopped quality or will all the potential aromas get scrubbed out during subsequent primary fermentation?
Never have. I think a lot of the dry hop character might get scrubbed by fermentation. As for steeped ‘whirlpool’ character, the temps might be too cool to extract good flavor. But maybe not. A few years back the conventional wisdom was that whirlpool hopping would cause increased DMS levels - not so. Who knows? Might be worth trying.
Had to try it. On a Saaz based BoPils, so maybe the restrained fermentation will retain some of it.
Yeah it might. I look forward to seeing how it comes out for you.
Not to steal the thread back ::), but I thought Jon would appreciate 2 dry hop additions of the same hops mentioned at 14 and 21 days. Lot’s of hops in this bad boy…
Dave
And ynot, totally joking. please let us know how the pre-fermentation dry hop comes out.
Yep, sounds great, Dave ! You’ll have to post how it comes out - I’ve done plenty of Pliny, Blind Pig and Union Jack clones, but never actually tried a Heady clone. I need to.
If it’s any good, I’ll post the recipe. I missed my gravity by a bunch. Still getting used to the new rig. Came in at 1.059 vs 1.073 but I think it will still be a good brew. Pitched a ton of Conan and it’s burnt out in 5 days. Time to dry hop this weekend.
It’ll be good. That answers about the yeast - I was gonna ask if you used Conan.