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Old 01-09-2013, 06:27 PM   #591
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I wonder what a single, MASSIVE hopping at flame off (or apparently the magic 175 degrees) would do to the bitterness. I think I am going to give this a try right now....

This will be a one gallon all grain batch.

I am open to any recipe ideas/ ingredients.

Grain bill...anything, probably pale malt and 5-10% crystal malt

Hops, I have Simcoe, Zeus, Cascade, Chinook, Amarillo, Crystal, open to any combinations. I will probably add about 2 oz at 170 degrees. This should be equivalent to 20 ozs in a 10 gallon batch. Should I add more?

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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
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Old 01-09-2013, 07:06 PM   #592
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Originally Posted by somedudefromguam View Post
I wonder what a single, MASSIVE hopping at flame off (or apparently the magic 175 degrees) would do to the bitterness. I think I am going to give this a try right now....

This will be a one gallon all grain batch.

I am open to any recipe ideas/ ingredients.

Grain bill...anything, probably pale malt and 5-10% crystal malt

Hops, I have Simcoe, Zeus, Cascade, Chinook, Amarillo, Crystal, open to any combinations. I will probably add about 2 oz at 170 degrees. This should be equivalent to 20 ozs in a 10 gallon batch. Should I add more?
A 30 minute stand at 175 is equivelent to roughly a 7 minute hop addition
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Old 01-09-2013, 07:13 PM   #593
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A 30 minute stand at 175 is equivelent to roughly a 7 minute hop addition
According to promash: 15.6 aa hop addition @7 mins= 139 IBUs. I don't think I will experience that. I honestly don't know what to expect, I was thinking along the lines of 50 IBUs. It goes aganist all brewlogic and all the books that I have read about hop utilization, yesterday I would have told anybody that 0 minute hops give no bitterness. Now I am questioning everything....

I was not planning on sitting at 175 for long, I usually get the wort to drop to 100 within 15 minutes. Probably only be at 175 for less than 5 minutes. Should I go longer?

Any input is great!
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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
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Old 01-09-2013, 07:18 PM   #594
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Has anyone been following the sort of reanalysis of whirlpool additions? I've been listening to a lot of podcasts and reading a lot of articles about hop utilization and the science behind it. Tasty from The Brewing Network has been doing it a lot and says that when you add a flameout and perform a 15-30 minute extended whirlpool, it actually imparts about the same bitterness of a 20 minute boil addition. Matt Brynildson of Firestone Walker says he's getting 22% utilization of pellet hops and half the total IBUs all from the whirlpool (realize it will be different for the home brewer for many reasons). Mitch Steele also talks about throwing a ton in the whirlpool for (I think) the new Enjoy By IPA and getting decent IBU. And of course everyone is agreement that it imparts a different profile, much higher aroma, and flavor than late boil additions. I don't know - I was planning on brewing my next clone attempt (the first with Conan and HopShot) an hour ago. But, now I'm toying with doing a 60 minute hopshot, just a small 5 minute addition, and pretty much move everything else to a whirlpool for 30 minutes. Might do a 3 gallon test batch so this experiment isn't too expensive.

Anyone ever play with moving most of the flavor/aroma additions to a whirlpool?
I only do 60 min, 0 min, and dry hop additons on my hoppy brews.

for the 0 min i let stand for 20-30 minutes, but i drop the temperature to below 180 before i add the hops to reduce isomerization.
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Old 01-09-2013, 07:30 PM   #595
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Originally Posted by somedudefromguam View Post
According to promash: 15.6 aa hop addition @7 mins= 139 IBUs. I don't think I will experience that. I honestly don't know what to expect, I was thinking along the lines of 50 IBUs. It goes aganist all brewlogic and all the books that I have read about hop utilization, yesterday I would have told anybody that 0 minute hops give no bitterness. Now I am questioning everything....
First things first, the widespread belief that 0 minute hops add no bitterness (iso-alpha-acids) is wrong. Hops can become isomerized(add bitterness) all the way down in the 160's, although at that temp, exposure must be for a very extended period of time. All the books and beer brewing software are wrong. This is still in the beginning stages, but breweries are starting to realize they get isomerization from the whirlpool, like Firestone Walker.

Keep us updated of what you brew and how it tastes. Keep good notes and keep track of temperatures so we can share in your experiment. Remember that the closer you get to 213, the more isomerization occurs.
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Old 01-09-2013, 07:40 PM   #596
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Keep good notes and keep track of temperatures so we can share in your experiment
----No problem

I guess I will try to hang out at 175 for at least 20 mins....
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I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.
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Old 01-10-2013, 06:12 PM   #597
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So how much is too much? I put 14 oz in a 6 gallon batch, split between 5 minutes and 170.

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Old 01-10-2013, 08:44 PM   #598
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My buddy just texted me a pic of him drinking some Heady, he is at Alchemist as we speak. I'm so jealous.

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Old 01-10-2013, 10:18 PM   #599
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So how much is too much? I put 14 oz in a 6 gallon batch, split between 5 minutes and 170.
Was that in addition to hopshot or bittering at 60 minutes?
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Old 01-10-2013, 10:19 PM   #600
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My buddy just texted me a pic of him drinking some Heady, he is at Alchemist as we speak. I'm so jealous.
Tell him to ask lots of questions and figure out if they use Amarillo and what temp they ferment at.

I ask about the Amarillo because I have tapped my clone attempt and it's not quite there. It's very tropical, with mango notes, but it's lacking a sweetness I normally attribute to Amarillo. I took a sample off the tap and bottled it with my bowie bottler. In the bottle was the equivalent of 0.5 ounces of hops per 5 gallons of Amarillo. I dry hopped for 24 hours and it's what I consider very close to the original.

I will brew this again this weekend, and am going to increase simcoe, decrease columbus, remove nugget, and add amarillo.
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