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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Hopbursting with European Hops???
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Old 06-21-2012, 10:24 PM   #1
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Default Hopbursting with European Hops???

Here's a question that's been kicking around in my mind-
Has anyone ever tried using European hops but with an American IPA style hop schedule? For example, all late addition UK hops- Northdown/EKG/Fuggles; or German- Hallertau/Perle/Spalt in the last 20 min of the boil....
Note, I'm just spitballin here and pulled these at random. If you've tried this, what were your results?

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Old 06-22-2012, 10:38 AM   #2
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I've had commercial beers that were exactly what you described: American IPAs, hopbursted with European hops. De Molen Saaz Hopburst, De Molen Premiant Hopburst and De Molen Sladek Hopburst, all very nice brews. Definitely AIPAs but with a twist, nice if you want to satisfy your hops craving but want something different than a regular IPA.

While this answer doesn't really help you from a homebrewer's PoV, it shows people have done it, and with success. I say go for it and post you results

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Old 06-22-2012, 05:24 PM   #3
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Ok, cool- thanks for the reply- I'm going to give this a go at some point this summer. Will definitely update when I do!

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Old 06-22-2012, 05:28 PM   #4
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On a side note, on one of the recent BeerSmith podcasts, a hop scientist said that Nugget is actually a great flavoring hop. Who knew?

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Old 06-22-2012, 06:04 PM   #5
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Quote:
Originally Posted by dantheman13 View Post
On a side note, on one of the recent BeerSmith podcasts, a hop scientist said that Nugget is actually a great flavoring hop. Who knew?
These guys knew. http://www.troegs.com/our_brews/nugget_nectar.aspx
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Old 06-24-2012, 08:22 PM   #6
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As an experiment, I am attempting the following at the moment.

Hop Forward Hefeweizen (5 gallons)

3 lbs Wheat DME
3 lbs German Pils
1 lb Acid Malt

Yeast: Wyeast Weihenstephan 3068

Hops:
20M: 1 oz German Select
10M: 1 oz German Select
Flameout: 1 oz German Select

Its not an IPA, but might be interesting. I'm hoping for a slight tang from the acid malt (15% of the grist), and the hops have been described as tangy. They seemed pretty mild though, will see.

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