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Home Brew Forums > Home Brewing Beer > General Techniques > Step by step of my brewday: Doing a massive hop stand
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Old 03-14-2013, 10:54 PM   #1
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Default Step by step of my brewday: Doing a massive hop stand

[I was posting this in a different thread but to avoid derailing I thought it would be better on its own]

Hi everyone,

Some say that you get the best hop flavour and aroma (as well as some added bitterness) doing a "hop stand" where you add hops at flameout and then let it sit for 60-90 minutes.

So I'd like to try and take this experiment to the extreme: Push the aroma and flavour as far as possible by *only* doing a hop stand. That is, not add any hops during the boil at all.

I think a 1.050-1.055 fairly standard APA (95% 2-row, 5% crystal) with its lower bitterness could pull this off. What I need to make sure of is that I get enough bitterness to not have the beer be overly sweet. The target is to get an extremely hop flavoured and aromatic APA that doesn't have much bitterness. I also need to make sure I don't overdo the bitterness. I don't think you can overdo hop flavour and aroma, but bitterness you can.

BYO has an article on Hop Stands in their March-April 2013 issue which was a good read:

http://byo.com/stories/issue/item/2808-hop-stands

Kal
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Old 03-14-2013, 10:55 PM   #2
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Below is the recipe I'm going to brew later today. There's a full pound of hops added after boil at two times. It's part of a local APA competition we're having and I figured I'd try something completely different/new. According to Beer Tools Pro, my bitterness should be 0 IBU.


Electric Hop Stand Pale Ale (batch #154)
10-A American Pale Ale
Author: Kal Wallner

Size: 12.0 gal @ 68 °F
Original Gravity: 1.052 (1.045 - 1.060)
Terminal Gravity: 1.010 (1.010 - 1.015)
Color: 7.53 (5.0 - 14.0)
Alcohol: 5.46% (4.5% - 6.2%)
Bitterness: No friggin' idea

Ingredients:
17.5 lb (89.7%) Standard 2-Row - added during mash
1 lb (5.1%) Caramunich® TYPE III (56.85L) - added during mash
1 lb (5.1%) Carapils®/Carafoam® (2.05L) - added during mash
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
2.5 oz (12.8%) Centennial (11.1%) - added end boil
1 oz (5.1%) Cascade (6.0%) - added end boil
1 oz (5.1%) Chinook (11.4%) - added end boil
1 oz (5.1%) Citra (11.1%) - added end boil
5 oz (25.6%) Centennial (11.1%) - added +30 m into hop stand
1.5 oz (7.7%) Cascade (6.0%) - added +30 m into hop stand
2 oz (10.3%) Chinook (11.4%) - added +30 m into hop stand
2 oz (10.3%) Citra (11.1%) - added +30 m into hop stand
12 g Fermentis US-05 Safale US-05 (fermenter #1)
WYeast 1056 American Ale slurry (fermenter #2)
1 oz (5.1%) Centennial (11.1%) - added dry to secondary fermenter
0.5 oz (2.6%) Cascade (6.0%) - added dry to secondary fermenter
1 oz (5.1%) Chinook (11.4%) - added dry to secondary fermenter
1 oz (5.1%) Citra (11.1%) - added dry to secondary fermenter

Notes:
19.5 lbs of grain. 1.25 qt/lb mash thickness.
Single infusion mash @ 150F for 90 minutes.
Sparge with 168F water for 1-2 hrs.
Boil for 90 mins.
Adding first hops at flameout (0 mins). Whirlpool by gently stirring every ~10 mins. Lid off.
Drop temp to 170F and add +30 min hops. Steep for 80 mins total then chill.
Aerate well (60 seconds with Fizz-X). Hydrate dry yeast for 30-60 mins until frothy prior to pitching.
Ferment at 68F. Dry hop for 7-10 days in secondary.

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Old 03-14-2013, 10:56 PM   #3
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Water heating up in the HLT:



16 oz of hops blended up (before I split it into 6 and 10 oz):



With a pen for scale:



That's a lot of hops for 12 gallons of APA!

Will it be too bitter? I have no idea. But that's what experimentation is about.

Kal

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Old 03-14-2013, 10:56 PM   #4
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Mashed in and hit 5.25 pH with only the grain and the salts I added, so no need for any extra lactic acid to bring the pH down further.

About half way through the ~90 minute mash:



The Hot Liquor Tank is set to 150F mash temp and the Mash/Lauter Tun is following exactly.

The wort is already fairly clear:



Added 2 ml of 88% lactic acid to the 13.5 gallons of water left in the HLT to get ready for sparging. This bring my city water down to about 5.8 pH.

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Old 03-14-2013, 10:57 PM   #5
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The 90 minute mash is done so the HLT temperature raised from 150F to 168F to perform a mashout. No valves or hoses are touched. The mash will automatically rise in temperature.

15 minutes into the mash-out, the HLT has already reached and is holding at 168F, and the mash has gone from 150F to 162F:



The entire mashout-out took approximately 20 minutes and then sparging starts.


168F water is deposited on top of the grain mash in the MLT:




Sweet wort coming out of the bottom of the MLT is collected in the boil kettle:



The sweet work is perfectly clear after having been circulated through the mash grain bed (which acts like a filter) for 90 minutes.

Kal

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Old 03-14-2013, 10:58 PM   #6
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The warmer the wort is allowed to stand at flameout for the hops soak, the more alpha acids will be extracted and the less hops aroma and flavor you'll wind up with. I'm glad that you're doing the second soak addition at 30 minutes. You might want to monitor your temperatures during the hops soak. If I remember the BYO article correctly, a lot of brewers will hold the wort at 170f for the majority of the hops soak.

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Old 03-14-2013, 11:03 PM   #7
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Quote:
Originally Posted by aiptasia View Post
If I remember the BYO article correctly, a lot of brewers will hold the wort at 170f for the majority of the hops soak.
Really? I was just going to let it drop expecting it to do "different" things as the temperature went down. I can certainly hold 170F (I just enter 170F in the PID and it'll hold). I have a couple of hours to think about this as boil is close to starting...

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Old 03-14-2013, 11:04 PM   #8
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Looking forward to seeing the progress on this one!

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Old 03-14-2013, 11:56 PM   #9
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I was thinking of making a no boil hops APA but I was going to do FWH to get some bitterness and then a large flameout addition.

off topic but I don't think I'll ever get sick of seeing your rig in action.

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Old 03-15-2013, 12:27 AM   #10
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Quote:
Originally Posted by Tinga View Post
I was thinking of making a no boil hops APA but I was going to do FWH to get some bitterness and then a large flameout addition.
Depending on how this experiment goes, my plan was to make an AIPA exactly like that (FWH + Hop Stand).

I think (or should I say, am hoping) that an APA can do with only a really large Hop Stand.

We'll see! Sparge is over... I'm heating up to boil now...

Kal
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