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Home Brew Forums > Home Brewing Beer > General Techniques > Has anyone tried the "Hop Burst" Technique?
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Old 06-14-2008, 10:53 PM   #1
Redweasel
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Default Has anyone tried the "Hop Burst" Technique?

As described here. I'm going to do this on a brew Tuesday and was wondering what kind of results to expect.

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Old 06-14-2008, 11:42 PM   #2
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Yup, pretty much standard for an hoppy American ale I make. If I have enough hops, I will add them all from 30 to 0 minutes.

Only thing I would say to expect is a nice hop flavor and aroma in you final beer. Also, there will be a lot of hop matter left in the kettle, make sure you have a good way to strain them out.

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Old 06-15-2008, 12:36 AM   #3
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It's how I do my IPA's now, almost all under 20 minutes. I think it adds to the mouthfeel a bit as well, perhaps from the increas in hop oils.

EDIT: I have actually made a version of that beer with different hops, came out amazing.

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Old 06-15-2008, 12:38 AM   #4
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All I do is FWH my bittering, and then everything else goes in with less that 15 minutes.

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Old 06-15-2008, 12:41 AM   #5
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I will occasionally FWH or mash hop, but never do bittering additions any more on my IPA's.

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Old 06-15-2008, 02:12 AM   #6
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Well good then. I'm looking forward to trying this soon.

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Old 06-15-2008, 03:42 PM   #7
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Seems like it will dramatically increase hop consumption.....

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Old 06-15-2008, 04:16 PM   #8
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Did it with an IPA a few years ago and took first place in a local comp with it. Incredible hop aroma and flavor.

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Old 06-16-2008, 02:18 PM   #9
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I do lots of additions at 20 minutes or less, but I do not depend on those for bittering. It's just too inefficient.


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Old 06-16-2008, 03:37 PM   #10
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I have been pushing the late hops up over the last few batches. It creates a big hop flavor. I have been adding gelatin to the fermenter to get the beer clear and let the hop flavor come out. I also add a bit of Koji enzyme to dry the beer out.
I make a APA that is exactly 1/2 of the malt and hops, but the same late-hop schedule. It is a great summer beer.


Light DIPA Late Hop #3
Imperial IPA


Type: All Grain
Date: 2/6/2008
Batch Size: 11.00 gal
Brewer:
Boil Size: 10.39 gal Asst Brewer:
Boil Time: 60 min Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
32 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 91.43 %
2 lbs Munich Malt - 20L (20.0 SRM) Grain 5.71 %
1 lbs Aromatic Malt (26.0 SRM) Grain 2.86 %
5.00 oz Sorachi Ace [14.00 %] (90 min) Hops 72.6 IBU
2.00 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
4.00 oz Simcoe [13.00 %] (30 min) Hops 43.1 IBU
4.00 oz Simcoe [13.00 %] (20 min) Hops 33.9 IBU
2.00 oz Mt. Hood [4.00 %] (20 min) Hops 5.2 IBU
4.00 oz Simcoe [13.00 %] (10 min) Hops 20.3 IBU
4.00 oz Simcoe [14.00 %] (10 min) Hops 20.8 IBU
2.00 oz Mt. Hood [4.00 %] (10 min) Hops 3.1 IBU
2.00 oz Columbus (Tomahawk) [16.00 %] (5 min) Hops 6.9 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
4.00 tsp Amylase Enzyme (Primary 14.0 days) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.086 SG
Measured Original Gravity: 1.092 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.67 % Actual Alcohol by Vol: 10.76 %
Bitterness: 205.5 IBU Calories: 421 cal/pint
Est Color: 8.1 SRM Color: Color


Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 35.00 lb
Sparge Water: 4.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 1 Step, Light Body Step Time Name Description Step Temp
90 min Saccharification Add 43.75 qt of water at 149.9 F 140.0 F
30 min Mash Out Heat to 168.0 F over 30 min 168.0 F



Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 34.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Note: 90 min mash @ 140 degrees to provide highly fermentable wort. Increase to 170 over 45 minute
Add 10 grams of Koji to primary fermenter

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