Hop Burst Ideas

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?

Dave

A couple different ideas.

1/  Add them all incrementally from 15 down to FO.

2/ Add them all at FO, then do a hop stand for 30 - 45 minutes before you chill. Of course you could do a hopstand after #1 as well.

I’ve done all the above, Dave. Personally, I like #1 with a hopstand the best. It’ll be good !

BTW, no I don’t use a bittering charge when I do these.

I knew I could count  on you for this one Jon!  :wink:

Go figure  :wink:

Is this an APA or an IPA?

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.

Make sure you save some hops for dry hops, too!

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.  :slight_smile:

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…

Dave

OK, change of plan.  Seems I am going to lunch as soon as the boil is done for Mother’s Day.  So it’s going to be about a 2 hour hop stand…

You’ll have to report back on this one, Dave !  I’m curious to hear your impressions of how it comes out.

Will do!

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?

That might be the longest hop stand in the history of hop stands.

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 !

Did you chill before adding the steeped hops?  Can you post your recipe and process?

No, I added all the hops in the last 5 minutes then let it steep covered for 4 hours.  It was at 142F when I got home and chilled it.

Dave

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.

Please let us know what happens.

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Good on you, Dave!

How many gallons, by the way?

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.

LOL.  10 Gallons.

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!  :slight_smile:

Dave