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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, 11:39 PM   #11
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Sparging finished and I ended up with exactly 14.4 gallons of wort at the expected gravity. I took a break after sparging for dinner and to take the kids for a walk before starting the boil (now heating up).

Spent grain:



14.4 gallons of 1.029/141F wort, ready to be boiled down to 1.052/68F:



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Old 03-15-2013, 12:15 AM   #12
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Vigorous rolling boil has now started and will continue for 90 minutes. It's mostly 2-row so a 60 minute boil would normally be fine, but given that the wort will be chilled lightly after boil when hops are added, I'm going to boil longer to minimize SMM/DMS as much as possible.



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Old 03-15-2013, 01:43 AM   #13
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Waiting patiently for the boil to finish (less than 3 minutes to go):



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Old 03-15-2013, 02:04 AM   #14
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Boil is over and I hit 12 gallon target bang on (at boiling it's actually 12.5 due to thermal expansion):



Heat off, the hot break and vigorous boil have made the wort look like egg drop soup:



6 oz of hops to be added:



Hops in!:



This thick hoppy film quickly dropped. I stirred gently every 10 minutes.

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Old 03-15-2013, 02:32 AM   #15
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10 oz were added 30 minutes after flameout:



These will be steeped for 50 minutes, for a total of 80 minute steep of all hops combined.


Hops in!:




After a minute the hops fall below the surface:




I was surprised at how fast the wort was cooling off so the boil kettle was set to 170F to ensure it did not drop below. In this photo below you see that it's dropped to 174F after 39 minutes:



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Old 03-15-2013, 03:04 AM   #16
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This might be the Headwaters talking, but that bowl of hops is awfully pretty.

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Old 03-15-2013, 04:50 AM   #17
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Filling the fermenters:





Got about 11 gallons total. The massive amount of hop sludge in the boil kettle sucked up a good gallon of wort.

Hop Stopper showing the level of hop sludge:



Reminds of me of the kind of sludge I get when I brew Pliny the Elder. Similar but different... the sludge this time was not as light. It was more compact.





All cleaned up:




Heading to the bar for a beer (and to post this):



So how does the wort taste? Very hoppy as you would imagine, but not a bitter as when I've made other extremely hoppy beers such as Pliny or HopSlam. The aroma is over the top.

Yeast has been pitched (WY1056 in one fermenter, US-05 in the other) so time will tell if the aroma/flavour subsides from fermentation.

Stay tuned!

Kal

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Old 03-15-2013, 11:43 AM   #18
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Great thread! I haven't read the hop stand article yet, but you have certainly peaked my interest. As always, top notch posts.

One question regarding the hop aroma. Was it similar to the aroma of a heavily hopped/dry hopped beer, or was something a little different?

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Old 03-15-2013, 12:42 PM   #19
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Yes, thanks for doing this experiment and posting about it!

An interesting future experiment (if you have the ability to conduct two boils at once [and the inclination, of course]) would be to compare the sub-180F flameout additions to the "more typical" additions at 20 and 5 minutes left.

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Old 03-15-2013, 01:35 PM   #20
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Quote:
Originally Posted by AVLbrewing View Post
One question regarding the hop aroma. Was it similar to the aroma of a heavily hopped/dry hopped beer, or was something a little different?
Similiar aroma to when I've done Pliny the Elder a few times in the past (with 23 oz in the kettle during the boil at various times). My Pliny recipe has about 8 oz at flameout but no stand. The Pliny wort tasted incredibly more bitter of course. This one I made here, not so much.

It's not really like dry hopping. I find that smells a lot different. Dry hopping to me smells more like what the raw hops smell like. Hard to describe, I'm bad when it comes to explaining smells and flavours.

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