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Old 01-09-2013, 05:02 PM   #1
bigbeergeek
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Default A IIPA with ZERO HOPS BOILED IN THE KETTLE??!?! (A hopping technique experiment)

For good or ill, I have 15 gallons of the stuff gurgling out in the garage.

First wort hopped with 1.5 oz of summit pellets. 90 minute boil, zero hops in the kettle. Flameout. Recirculated my chilled wort back on top until the kettle reached 150*F, then dumped in 6 oz summit, 3 oz amarillo and 2 oz centennial. Let the lot steep for 30 minutes, then chilled the wort into the fermentors. I'll dry hop with 2 oz summit, 1 oz centennial and 1 oz amarillo per fermentor.

Stay tuned for results in due time.

Nothing quite like 15 gallons of experimentation, eh?



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Old 01-09-2013, 05:23 PM   #2
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I like this experiment! But to be clear, first wort hopping still results in hops being boiled in the kettle

I'm curious what brewing software predicts for your IBUs? 1.5 ounces of FWH for 15 gallons doesn't sound like a lot, and a 15 gallon IIPA with "only" 11 ounces of flameout hops doesn't sound like it'll be overly hoppy. A 5 gallon regular (non-imperial) IPA that I brewed a while back got something like 2-3 ounces at flameout (or close to it), and that was with a FWH and bittering addition. This isn't much more than that, and there was no bittering addition, and it's a double IPA. I guess if I were doing the experiment, I might have even doubled the amount in that flameout addition. But that would lead to a very expensive batch



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Old 01-09-2013, 05:27 PM   #3
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Old 01-09-2013, 05:31 PM   #4
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I wanted to get a feel for the hop-steeping technique by intentionally using less hops than I would in my typical 10/5/flameout regimen. Less hops, but possibly more flavor/aromatics? Time will tell.

As for the first wort hops, I'm aware that they were "boiled" but FWHs are rarely described as a bittering addition in spite of their lengthy boil time. For the record: my measly 1.5 ounces were 16.1% AA summit hops -- hopefully a respectable charge at the beginning of a 90 minute boil. Time will tell!

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Old 01-09-2013, 05:36 PM   #5
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so when are you planning to do the experiment where there are "ZERO HOPS BOILED IN THE KETTLE" ????

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Old 01-09-2013, 05:36 PM   #6
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Fair enough! Valid points all around. Make sure you keep us updated.

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Old 01-09-2013, 05:47 PM   #7
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Quote:
Originally Posted by GarageDweller View Post
so when are you planning to do the experiment where there are "ZERO HOPS BOILED IN THE KETTLE" ????
Quote:
Originally Posted by bigbeergeek View Post
As for the first wort hops, I'm aware that they were "boiled" but FWHs are rarely described as a bittering addition in spite of their lengthy boil time.
There we go, smartypants.
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Old 01-09-2013, 05:47 PM   #8
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Old 01-09-2013, 05:51 PM   #9
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Subscribed as I am interested. 15 gallons is a big batch to do a test run on. Are you a nanobrewery or something?

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Old 01-09-2013, 05:54 PM   #10
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Quote:
Originally Posted by bigbeergeek View Post
I'm aware that they were "boiled" but FWHs are rarely described as a bittering addition in spite of their lengthy boil time.
If you're not using any other kettle hops, then FWH is your only source of bittering.

FWH offers just as much IBUs (or more) as a traditional bitter of the same amount, and they both remain in the kettle throughout the boil. The perception of smoothness is changed, but the IBUs are not vastly dissimilar.

Now if you were to mash hop and discard them after the mash, or use hop extract... and never actually boil solid hop material in the kettle, well then you could make a case for boiling IBUs and claim that you did not use any kettle hops.


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