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Old 08-07-2014, 06:21 PM   #11
seckert
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Wolfbrau...no bittering hops? (60m)

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Old 08-07-2014, 07:15 PM   #12
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It is important to rapidly cool the wort for IPA's. The five min. or flameout additions turn to bittering hops if it takes longer than 30 min to cool. When I switched to a plate chiller I found I did not even need to dry hop for a good IPA.

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Old 08-08-2014, 02:27 AM   #13
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I just finished drinking two IPA batches where I only added a 60 min bittering addition and all the rest of the hops were in the mash. The flavor and aroma were great and I didn't have to deal with late boil, flame out or dry hop additions. I'm still working on the right amounts but both of these 2.5 gal batches had 3 oz of Mosaic and Simcoe respectively and turned out real nice.

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Old 08-08-2014, 11:59 PM   #14
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Quote:
Originally Posted by seckert View Post
Wolfbrau...no bittering hops? (60m)
Yeah, it's a "hop burst" type. Works great. Very round flavor.
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Old 08-09-2014, 12:05 AM   #15
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Quote:
Originally Posted by fantasticapparatus View Post
It is important to rapidly cool the wort for IPA's. The five min. or flameout additions turn to bittering hops if it takes longer than 30 min to cool. When I switched to a plate chiller I found I did not even need to dry hop for a good IPA.
But what about the Hop Stand technique where you steep the hops for 30 min or so at around 180°F? I thought this was to keep the hops aromas from cooking out. I think as long as you cool it to 180°F then you should be fine but I just use an immersion chiller so I have no experience with what you describe.
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Old 08-10-2014, 03:56 AM   #16
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I use what I consider a nice immersion chiller from Jaded 50' 1/2" immersion chiller so IDK if size makes a difference but I swirl it while its chilling and that knocks alot of time off the overall chilling time as opposed to just turning the water on and letting it sit. Once I'm close to pitching temp I dont want to mess with the cold break and stir it all up again I'll let it sit and chill the rest of the way. So far the IPA's ive made have turned out tasty to me anyway. Not sure if its due to this chilling or not.

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