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03-30-2009, 07:01 PM
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#1
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,379
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all late hops
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I have heard that adding all of the hops in the boil at the last 10 mins or so will give you a lot more aroma and more of a smooth bitterness. Should I double the bittering additions if I'm adding them at the end of the boil.
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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
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03-30-2009, 07:06 PM
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#2
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Senior Member
Join Date: May 2007
Location: San Diego, CA
Posts: 4,317
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It is commonly called hopbursting. It can produce some really amazing beer. If you want the appropriate bitterness, run it through a calculator to make sure you know where you'll end up. I don't think simply doubling the hops will give you an accurate estimate of IBUs, so use a program.
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03-30-2009, 09:21 PM
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#3
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Be good to your yeast...
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,425
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+1 on the program.
One of the homebrewers in our local club makes a wonderful Amarillo pale ale, he uses four ounces in the kettle starting with a 15 minute addition and then uses another ounce or two to dry hop it in the keg. Next time pale ale is up on my brew schedule I'll be trying the same but I'll use 4-6 ounces of Cascade. Should make a nice grapefruit bomb.
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03-31-2009, 09:13 AM
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#4
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,379
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thats funny the hop schedule Im working on right now is mostly amarillo
5 oz amarillo 20min 6%a
1 oz fuggle 20min 4%a
2 oz EKG 15min 5%
2 oz saaz 15min 3%
2 oz amarillo 0min 6%a
wow, that looks crazy
__________________
upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
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03-31-2009, 10:40 AM
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#5
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Member
Join Date: Mar 2009
Location: Vasa, Finland
Posts: 56
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This sounds interesting. What style would you recommend using this technique with?
I'm planning an ale yeast pilsner clone. Hopbursting a bunch of Saaz sounds cool.  |
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03-31-2009, 10:51 AM
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#6
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Vendor
Join Date: Mar 2007
Location: Atlanta, GA
Posts: 1,737
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Hopbursting I would think would be most appropriate for styles that feature more hop flavor, and aroma. Any style that has a flavor profile that is more malty would probably not benefit much from a Hopburst.
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03-31-2009, 11:19 AM
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#7
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Member
Join Date: Mar 2009
Location: Vasa, Finland
Posts: 56
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Well, I really like Budvar, which has a strong floral hop aroma. I think I'll try hopbursting for my clone with the same recalculated bitterness.
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04-01-2009, 03:56 AM
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#8
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Senior Member
Join Date: Apr 2007
Location: western new york
Posts: 1,379
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10g
22.5lbs 2row
1lb munich
1lb wheat malt
1.5lbs kilned amber 28degL
amarillo 5oz 20min
fuggles 1oz 20min
EKG 2oz 15min
saaz 2oz 15min
amarillo 2oz 0min
EKG 2oz 0min
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upnext: Tripel, Belgian dark strong, IRA, Marzen, brett–2 strains, Flanders, Barley wine, Columbus Pale, Hop burst
damn I gotta brew something
Last edited by killian; 04-01-2009 at 08:19 PM.
Reason: add
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