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Old 02-20-2008, 03:58 AM   #11
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Not able to get Russian River here, but the highest hopped IIPA's I can get my hands on aren't that hopped up for their clone recipes (DFH IPA's, Stone, Great Divide Hercules).

My last IIPA came in calculated at 172.6 ibu with 5.5oz of high AA bittering hops, another 5oz for aroma and flavor, and that's with a 1.106 OG. I can't imagine using that many hops to dry hop (I usually use 2-3oz), and I love hops more than anyone I have ever met. Bet you lost alot of beer to the hops absorbing it.

But hell, you made one with a half pound just to dry hop, seems like a lot to me, but also sounds like something I want to try. Just wondering, what were the numbers on that brew; ibu, abv, og? And I bet the hop situation is making your wallet a little smaller these days.

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Old 02-20-2008, 04:13 AM   #12
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When I used to brew with that much hops, I lost tons of wort to hop absorption. note the differnece between estimated and measured OG. The dfference is due to over sparging to get the final volume up a little. That recipe had 18 ounces of dry hops. Beersmith did not include the hops I added to the keg.
You are dead right about the cost of hops. With the use of Hop teas, I am spending alot less.

From Beersmith:
Beer Profile

Est Original Gravity: 1.098 SG
Measured Original Gravity: 1.090 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.85 % Actual Alcohol by Vol: 10.23 %
Bitterness: 128.6 IBU Calories: 412 cal/pint
Est Color: 10.9 SRM Color: Color

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Old 02-20-2008, 09:33 AM   #13
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Interesting, I have heard that making hop tea is ideal for dry hopping but I was under the impression the water should not be above 75 C (170 F), otherwise you will loose a lot of the hop aroma. Also just use enough water to cover the hops and add it immediately to secondary. This is what Gerard Lemmens says in a basic brewing podcast anyway and the way I do it with good results.

It seems like the actual flavor and aroma between using a quarter pound and a half pound dry hops would be difficult perceive since it is a ton of hops either way.

But sounds like you like your results so I say keep on doing it!

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Old 02-20-2008, 09:45 AM   #14
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do you need a coffee press? couldn't you just strain the hops off from the tea?

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Old 02-20-2008, 01:35 PM   #15
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I'm pretty sure the coffee press is just a simple and easy way to extract the hop bits from the tea before adding it to the fermentor . Really should work pretty well for getting as much tea outta there as possible.

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Old 02-20-2008, 02:04 PM   #16
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This reminds me of several ponderences I've had of late:

1) How much hops aroma/flavor is carried off by CO2 during active fermentation? (And why wouldn't dry-hopping be the preferred method vs late boil additions?)

2) Could a hop-concentrate tea be brewed, saved and then several drops added to individual beers prior to pouring according to taste?

3) Would simply steeping dry hops in 150 degree water for 20 minutes prior to adding to dry hop vessel improve flavor/aroma extraction? (I now steep all my hops ahead of time, bittering, flavor, aroma and dry hops)

You can see I have a lot of empty space in my head for random beer thoughts.

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Old 02-21-2008, 04:11 AM   #17
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Quote:
Originally Posted by killian
do you need a coffee press? couldn't you just strain the hops off from the tea?
I like the french press because the screen keeps the hops submerged and contains the tea. I feel that it keeps the aroma from escaping more than an open container. It also allows me to gently express the tea out of the hops.
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Old 02-21-2008, 04:16 AM   #18
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Quote:
Originally Posted by daryk77
Interesting, I have heard that making hop tea is ideal for dry hopping but I was under the impression the water should not be above 75 C (170 F), otherwise you will loose a lot of the hop aroma. Also just use enough water to cover the hops and add it immediately to secondary. This is what Gerard Lemmens says in a basic brewing podcast anyway and the way I do it with good results.
Good info, I will give a try to see if it affect the flavor.
Note that the French Press kind of keep the tea from loosing a lot of aroma. The screen keeps the hops submerged and the lid prevents a lot of steam from evaporating
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Old 02-21-2008, 05:21 AM   #19
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Holy **** that is a lot of hops.... are we in the 200 ibu range? I mean if you like the bitterness that much go for it, but overkill.

One thing I think your missing in your making of hop tea is that hops lose all their flavor and aroma around the 45 minute mark. From there on out it's all bitterness. So if you're actually going for flavor/aroma of the hops you should boil for much less time, especially since it's just water. Say 5-10mins tops?

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Old 02-21-2008, 05:41 AM   #20
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Quote:
Originally Posted by puney_the_youkel
Good info, I will give a try to see if it affect the flavor.
Note that the French Press kind of keep the tea from loosing a lot of aroma. The screen keeps the hops submerged and the lid prevents a lot of steam from evaporating
Yeah, hopefully that will keep most of the aroma floating away. I say try doing a batch where you steep the hops for less time and see what effect that has on the flavor and aroma. Should have even more than the longer steeping time, and would be easy to do.
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