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Old 03-09-2013, 04:02 PM   #1
Andymillah
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Default Best hop order for hopbursting?

1oz Chinook
1oz Centennial
4oz Citra
1oz Cascade
1oz Crystal


I want to hopburst an ipa, but I'm not sure in what order I should do so for these hops. Any suggestions?



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Old 03-10-2013, 09:51 PM   #2
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I'm making a rye IPA next week where I'm planning on using Chinook as bittering. Then Centennial and Citra for the other additions. I was also wondering if I should use the Chinook on some later additions as well.



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Old 03-12-2013, 08:35 PM   #3
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I think it depends on what you are looking for in terms of distinct flavors and aromas. Chinook is much different from Citra is much different from Centennial, etc.

Which of the following would you want to "feature" as flavor and/or aroma:
dank piney forest - Chinook
citrus/floral - Centennial
tropical fruit/citrus - Citra
grapefruit/citrus - Cascade
spicy - Crystal

What you are looking to feature will help us suggest a hopburst schedule.

Also do you want to showcase bitterness or hoppiness more? In that case you should consider co-humulone levels:

Hoppiness (less crushing bitterness):
22-24% - Citra
20-26% - Crystal

Bitterness (more crushing bitterness):
29-34% - Chinook
28-30% - Centennial
33-40% - Cascade

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Old 03-13-2013, 12:46 PM   #4
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Quote:
Originally Posted by kaz4121 View Post
I think it depends on what you are looking for in terms of distinct flavors and aromas. Chinook is much different from Citra is much different from Centennial, etc.

Which of the following would you want to "feature" as flavor and/or aroma:
dank piney forest - Chinook
citrus/floral - Centennial
tropical fruit/citrus - Citra
grapefruit/citrus - Cascade
spicy - Crystal

What you are looking to feature will help us suggest a hopburst schedule.

Also do you want to showcase bitterness or hoppiness more? In that case you should consider co-humulone levels:

Hoppiness (less crushing bitterness):
22-24% - Citra
20-26% - Crystal

Bitterness (more crushing bitterness):
29-34% - Chinook
28-30% - Centennial
33-40% - Cascade

I really want the tropical and citrus flavors and aroma to be the main focus on it. Maybe with some green, forresty notes on the finish. I want to incorporate all of these hops in some way in a hopburst, where all hops are added at 30min to 0.
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Old 03-13-2013, 01:54 PM   #5
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You can still hopburst with a bittering charge. Without one, you will have very low bitterness, not indicative of an IPA. It will just taste like hop juice.

Shoot for 1.062 OG / 1.010 FG

Bitter with all of your Chinook at 60, then use 3 oz. Citra at whirlpool and the remaining 4 oz. hops for the dryhop. This should still be quite fruity/juicy/citrusy, yet better than it would be without a bittering charge.

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Old 03-13-2013, 03:34 PM   #6
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Quote:
Originally Posted by bobbrews View Post
You can still hopburst with a bittering charge. Without one, you will have very low bitterness, not indicative of an IPA. It will just taste like hop juice.
I wouldn't call it hop bursting if you're adding a heavy bittering charge. That would just be called adding a lot of late addition hops. The point of hopbursting is to get all of your IBUs from 20-30 minute additions and later so that you preserve more of the flavor and aroma of all of the hops you use. You can easily get enough bitterness without a traditional 60 minute addition, you just have to use a little bit more hops.

Also doing a hopstand helps because at temperatures over ~180F alpha acids from hops are still being isomerized, but if the wort isn't boiling then you aren't volatilizing all of the flavor and aroma compounds from the hops as much. I just listened to a Can You Brew It episode where Jamil was saying that in his brewery (Heretic) he only adds flameout kettle additions to Evil Twin and the IBUs are listed at 45.

To the OP: are all of those hops you listed for the boil or is that what you have for boil and dry hops as well?
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Old 03-13-2013, 03:47 PM   #7
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This would be my suggestion:
Boil:
1 oz - Chinook for 30 min (AA 13, IBU: 30.29)
1 oz - Citra for 20 min (AA 11, IBU: 15.69)
1 oz - Centennial for 10 min (AA 10, IBU: 9.12)
1 oz - Citra for 10 min (AA 11, IBU: 10.04)
1 oz - Cascade for 0 min (AA 7)
1 oz - Citra for 0 min (AA 11)

Dry Hop:
1 oz - Citra for 7 days (AA 11)
1 oz - Crystal for 7 days (AA 4.3)

That would give you around 65 IBU.

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Old 03-13-2013, 04:06 PM   #8
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Quote:
Originally Posted by peterj View Post
I wouldn't call it hop bursting if you're adding a heavy bittering charge. That would just be called adding a lot of late addition hops.
?????

The two are completely independent of one another. Many breweries are hopbursting and adding far more than 1 oz. for bittering. Alchemist and Russian River included... Besides, 1 oz. hops for bittering is not a heavy bittering charge.

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The point of hopbursting is to get all of your IBUs from 20-30 minute additions and later
Again, you can still hopburst an ale that has early hop additions. Using the technique does not disqualify all ales with hop additions prior to 30 minutes.
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Old 03-13-2013, 04:43 PM   #9
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I would say 1 oz of chinook in a regular IPA is a traditional heavy bittering charge. That would probably get you around 50-60 IBU.

Quote:
Originally Posted by bobbrews View Post
Again, you can still hopburst an ale that has early hop additions. Using the technique does not disqualify all ales with hop additions prior to 30 minutes.
I think you are right that you can add some hops at 60 minutes if you want, but I just wouldn't do very much. Like maybe 0.25 - 0.5 oz depending on the hop. But again I definitely don't think it's necessary at all.

Quote:
Originally Posted by bobbrews View Post
The two are completely independent of one another. Many breweries are hopbursting and adding far more than 1 oz. for bittering. Alchemist and Russian River included... Besides, 1 oz. hops for bittering is not a heavy bittering charge.
I wouldn't say they are completely independent. The more you add at the 60 minute mark the less you will be able to add as late addition hopburst because they will cause the beer to be overly bitter. I feel like the point of hopbursting is to maximize flavor and aroma with the same amount of bitterness. If I was a commercial brewery I would probably add a bittering charge too because it would be way more expensive with such large batches, but on the homebrew scale it's just another couple bucks for a few more ounces of hops.
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Old 03-13-2013, 05:01 PM   #10
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Someone has some IPA learning to do.



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