I have about 7-8 varieties of hops and am looking to do a hop burst Pale Ale today. The mash is about ready. When should I throw them in? 1 minute, 5 minutes, flame-out? What does the forum say about this? Should I use any bittering hops at all?
I like doing as much of my flavor and aroma addition as I can at flameout, but for something like an APA where you don’t want to overshoot your IBU’s you probably want to use additions where you can accurately calculate your IBU’s to get your bitterness (FWH and/or additions in the 5-15 minute range). Then you can chill to 180F and add the rest of your hops and do a hop stand for as long as you can stand it.
For an IPA, I just add everything at flameout and don’t worry about calculating IBU’s.
Yeah, good point. The 15 down to FO with a hopstand works for IPA- ish hopping . If this is actually an APA, a little more attention to IBUs is in order. I’d go with the 15 minute approach, using software to get to appropriate APA bittering levels. +1 to leaving room to dry hop, of course.
And the other hop head I knew would respond to this.
Thanks Eric, good stuff! Gravity is going to be about 1.055 so right in the middle.
It’s last year’s homegrown which I’m finally using up so it will be a 5 minute addition and 30 minute hop stand. Looks to be about 12 oz of Cascade 5 oz of Chinook. We will see how it works out…
Well it ended up being a 4 hour hop stand. The wort was at 142F when I turned on the IC. Not sure what that will do as isomerization stops below 180F, right?
Yeah, you won’t extract much bitterness below 180F. From 212F to 180F, you would in that range though. But you will have extracted a sizeable amount of hop flavor and aroma though. Now you really have to post the end results. Gotta know !
You added 17oz. of C hops @ 5 and let it free cool for 4 hours? Wow! I want to know what that tastes like. You will get bitterness, flavor and aroma even below temperatures where isomerization occurs. Science hasn’t identified what you have done.
FWIW, I typically do 90 minute hop stands for my hop juice IPA’s. I read something somewhere saying that 80 minutes allegedly gives you the most hop character from a hop stand, so that’s where I got that from. I’m not sure how much the hops have left to give up after that, but I doubt it’s going to hurt by going longer.
OK boys, for my next trick I just added the rest of last year’s harvest. 3.4 oz of Cascade, 1.6 oz of Chinook and .6 oz of Tetnanger. The tets smelled amazing I must add. Put them in 5G so good experiment versus the non-dry hopped 5G. You guys should seriously consider a trip to Philly to taste this one!