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Old 12-16-2011, 07:41 AM   #1
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Default Twenty Minute Flameout

What would happen if I started building my IPA and APA recipes around a 60 minute boil and then a 20 minute steep after boil between 165 and 190 degrees? Of course, after this period i would cool the wort quickly as normal to prevent infection.

I would still get a full 60 minute boil to give a good hot break and remove dms and other undesirables. I would still be adding all of my flavor and aroma additons to wort that was sterile because it would be over 160 degrees.

Perhaps I would get a little extra flavor from the hops because the higher heat makes more of the volatile oils break down?

Anybody else think this might be a good idea for an IPA?

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Old 12-16-2011, 02:26 PM   #2
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I think thats the way flameout additions are supposed to be done. thats pretty much how i do them. I kill the heat then let it steep for 10+ minutes before i chill. i think its great for ipas. give it a try and see if you like it

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Old 12-16-2011, 02:31 PM   #3
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It's a fantastic idea for an ipa or any other hoppy beer. Check out cybi Firestone walker union jack ipa podcast and the recipe- they go into great detail about a 30 minute whirpool/hop steep etc. Stone apparently only hops once in the kettle for bittering and then massively charges the whirpool with flameout hops for flavor and aroma.

I've been doing it in all my hoppy ales. I move any and all additions from 10 min to 1 min to straight up whirpool hops. Here's how I do it.

Flameout-->begin stirring of wort to whirpool and to slightly cool from rolling boil to just hot wort, maybe +- 1 min. total-->toss in flameout addition, cover kettle and let stand for 20 before turning on chiller.

Ive been getting great results with this method and it's repeatable. Also, I tend to think knocking the boil out of the wort is important. You want a hot steep, but not a boil that might drive off of more volatiles..... At least that's what I think. Try it out for sure.

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Old 12-16-2011, 04:39 PM   #4
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I did a black ipa that had 2 oz centennial at knockout. I believe I steeped for an hour. When I bottled it, the aroma pretty much filled my basement.

I'll usually steep for a half hour to an hour, then start chilling.

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Old 12-16-2011, 07:43 PM   #5
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I whirlpool after flame out for 20 minutes on all my beers before I start chilling. Flame out additions are more noticeable and actually mean something now.

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Old 12-17-2011, 02:22 AM   #6
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Quote:
Originally Posted by jester5120 View Post
I think thats the way flameout additions are supposed to be done. thats pretty much how i do them. I kill the heat then let it steep for 10+ minutes before i chill. i think its great for ipas. give it a try and see if you like it
Yeah it seemed clear to me, but I have always had people tell me that they cool the wort immediately after boil. Now I am thinking cool the wort immediately if it gets below appx 160 where it is no longer able to kill pathogens.

Will this change my perception of bitterness in my beer?
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Old 12-17-2011, 02:24 AM   #7
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Quote:
Originally Posted by duckmanco View Post
Stone apparently only hops once in the kettle for bittering and then massively charges the whirpool with flameout hops for flavor and aroma.

Shout out! Stone Rocks!
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Old 12-17-2011, 04:27 AM   #8
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This is common in the UK brewing industry, they call it a hop stand.

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Old 12-17-2011, 04:39 AM   #9
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Quote:
Originally Posted by HopLife View Post
Yeah it seemed clear to me, but I have always had people tell me that they cool the wort immediately after boil. Now I am thinking cool the wort immediately if it gets below appx 160 where it is no longer able to kill pathogens.

Will this change my perception of bitterness in my beer?
the aroma and flavor from flameout and dry hopping increase your perceived bitterness but don't actually increase bitterness. if that makes sense.
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Old 12-18-2011, 01:14 PM   #10
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Yes, it does make sense. I tend to use low cohumulone hops at flame out for that reason. I do flame out hops and let it sit for 20 minutes then chill. Works well for more flavor/aroma. Just keep the lid tightly on the top of the kettle to keep oils from escaping with the steam too much.

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