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Old 06-20-2014, 06:26 PM   #21
shtoive87
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I did this with 6 types of hops (Amarillo, Fuggles, Kent Goldings, Hallertau, Tettnang, Saaz) and just did extract batches. I boiled each extract wort for 15 minutes with 0.5 oz of the specific hop, then put 0.5 oz an flameout. The flavor turned out great, and I found that I could distinguish between the different kinds of hops. If I had to do it again, I might do .25 oz at flameout and save the remaining .25 oz for dry hopping.

I used two pots and was able to boil one while another was cooling. All in all, it took about 3 hours.

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Old 07-03-2014, 01:56 AM   #22
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So, I ended up doing this, and finally have gotten a chance to post some results.

I went ahead and mashed 15 lbs of Maris Otter at 153, and hit it right at 1.060. The MO wort tasted awesome, with a nice biscuit undertone. I bittered with 1.2 oz of magnum at 60m for ~50 ibu's, although I probably should have used less, as it was good and bitter well before the hop stand.

While I was super nervous about breakage, I probably shouldn't have. I preheated 6 jugs with hot tap water, and poured in wort at about 170° with no problems - although there was always a towel underneath everything, especially my cool tile floors, to prevent any temperature fluctuations. 1 oz of hops went in each one, including
- Citra (last time I used it, it tasted rank, so gonna give it another try)
- Fuggles (seems like there is a lot of fuggles haters, so had to see for myself)
- Simcoe (same reason as Fuggles)
- Cascade (not sure why i chose this... base comparison?)
- Amarillo
- Mosaic
And yeah, I may have gone a bit overboard on the fruity hops here

The biggest problem was cooling everything down. After a good 20 mins of hanging out around 170, I kinda forgot about that part and ran myself out of time. I left them to air cool with a box fan, but I was not able to get them down to pitching temp until 8 hours later... which was not the plan. I should have just thrown them in the bathtub or something similar to get them down to temp, but did not have the forethought, and still had the paranoia of thermal shock after hearing a horror story at my LHBS.

So, that happened.

I really have no idea if they will be insanely bitter, or if I volatilized away all the aroma, and I have been afraid to take any samples so far because of it.

However, all the members of my little hoppy family are apparently happy fermenting away despite the incredible amount of hop sludge. I'll give an update when I finally gather the courage to taste a hydrometer sample.

File Type: jpg 2014-06-27 08.52.30.jpg (56.2 KB, 66 views)
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Old 07-03-2014, 03:06 PM   #23
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Awesome, looking forward to hearing how they turn out!


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Old 07-03-2014, 03:42 PM   #24
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Yeah me too! That looks great.

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Old 07-09-2014, 04:30 PM   #25
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To update, I took a taste of the Mosaic batch. When I first pulled it, it smelled like muddled fruit, and my heart sank for a moment. The aroma was not quite there, and it was probably because I skipped out on the dry hops (something I should probably do next time). My sense of smell is not awesome during the summer anyway due to allergies, so I can't really trust it much.

However, the taste was great. A bit more bitter than before the pre-whirlpool sample I think, but not overwhelmingly so. Got some strong citrus like lemon and grapefruit, tropical fruit, maybe lychee and and kiwi with a herbal hint. it was a big complex fruit basket. Mosaic FTW!

There was a little green apple and maybe some diacetyl, probably from pitching it too warm at ~75. I also fermented at higher than I normally do at 68. Hopefully that will fade while in the bottle.

It got down to 1.009 which was a lot higher attenuation than I expected, around 84%, even though I mashed a bit higher than usual
Ah well. I suppose the dryness brings out the hops a bit more anyway, which was the overall goal.

Despite the hiccups along the way, so far so good. Not looking forward to bottling time, will be a beast. Daydreaming about the chance to do a flight of these all together though

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