What would the drawbacks be if I didn't add a 60 minute hop addition, but began hopping at 20, 10, and 5 minutes? BeerTools gives me 61 IBU if I do it this way. I'm trying to achieve a lot of hop character in an American IPA using Simcoe and Amarillo hops.
Here's what I've got so far:
Valley Road IPA
14-B American IPA
Author: Marc L.
Size: 5.5 gal
Calories: 207.12 kcal per 12.0 fl oz
Original Gravity: 1.062 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.47 (6.0 - 15.0)
Alcohol: 6.12% (5.5% - 7.5%)
Bitterness: 60.9 (40.0 - 70.0)
12 lb 2-Row Brewers Malt
1 lb Crystal Malt 60°L
1 tsp Ferm-Cap S - added during boil, boiled 60 min
1 oz Amarillo (7.5%) - added during boil, boiled 20 min
2 oz Simcoe (12.2%) - added during boil, boiled 10 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1 oz Simcoe (12.2%) - added during boil, boiled 5 min
1 oz Amarillo (7.5%) - added during boil, boiled 5 min
1 oz Simcoe (12.2%) - added dry to secondary fermenter
1 oz Amarillo (7.5%) - added dry to secondary fermenter
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:05:00 Mash In - Liquor: 5.0 gal; Strike: 171.01 °F; Target: 154 °F
01:05:00 Rest - Rest: 60 min; Final: 152.0 °F
01:05:00 Sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 3.57 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 6.86 gal
Results generated by BeerTools Pro 1.5.3
There is no need to add hops at 60 minutes if you are getting the IBUs you want from the flavor and aroma additions.
Cool. That was my question. I just took the long way getting to it!:mug:
my first IPA had 4 ozs of hops, 1oz simcoe 12.9, for 60 min, at 30 into boil added another 1oz of simcoe. at 10 min till end added 1oz of centennial hops then 5 til end added another 1oz. Almost to bitter for me and I love IPA!!! Aroma and hop flavour was great!! Partial mash
What I have started doing because of varying alpha content of hops in some of my "house" recipes is making sure that I put the proper IBUs into ProMash for that day's session see where the IBUs come out. I then decrease or increase ONLY the long bittering hop addition to get the IBUs back where I want them and leave the flavor and aroma hops untouched in weights.
Theoretically, if I ever got a batch of cascades that had crazy high alpha content, I might have to eliminate the 60 minute addition from a recipe to keep the IBUs in line.
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