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Old 12-17-2012, 02:53 PM   #1
Xpertskir
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Default What is your hop schedule philosophy?

For the sake of this conversation it prolly makes sense to talk about your hop forward beers.

FWH? Mash hop?

What do you like to bitter with, neutral...or whatevers around?

When and how do you build your flavor and aaroma? Equal or stacked additions of different hops, ect?


For me(right now) I'm using a combination of FWH and a neutral bittering to achive my IBU's then hopbursting from 15-0. I have been using a standard ratio for each beer with all my hopbursting. IE 2 parts simcoe, 1 part nelson sauvin, 1 part citra for each of my additions between 15 and 0. Obviously the ratio and hops used for each beer changes but for now this is my hopbursting formula. I havent started playing with whirpool additions but thats one of my next hopping frontiers.


I would be interested to here from people that are big proponents of "stacking"

IE citra at 15, cascade at 10, centennial at 5, ect.

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Old 12-17-2012, 02:59 PM   #2
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Light on the first kettle addition. I prefer a weak bittering addition with a high alpha hop vs. a ton of FWH or some combo of Bitter/FWH. I tend to use 90% or more of my hops late for my hoppy beers.

Perhaps a middle charge (30/20) if the recipe would benefit from it.

Heavy on late additions, (15/10 to a lesser extent) particularly a long warm aroma whirlpool steep and obviously dryhops... with pellets of course for a multitude of reasons.

As long as your bitterness is on point, I find that the dryhop tends to dominate the beer's character... followed by the warm aroma steep.

You could honestly skip 30-20-15-10-5 min. additions and still have a great beer with tons of hop flavor/aroma. I sometimes use these addition points to bump up IBUs or to achieve a rounder bitterness, but I don't find them to be particularly beneficial in terms of offering the ultimate, intoxicatingly aromatic, hop character. Too much of the good stuff gets boiled off. In the same respect, you have to be careful about pounding out the beer w/a ton of late fruity hops because this can make it taste more like fruity hop juice than actual beer.

It's a delicate balance to find just enough bitterness for your palate, malt complexity, hop character, and drinkability.

For hoppy American ales, I find the most benefit in a simple 60/10/0/DH schedule to be honest. The continuous hopping method is a sham IMO... especially if you're adding something like .13 oz. of highly valued hops like an Amarillo/Citra/Simcoe blend during every 5 minutes of the boil for an hour.

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Old 12-17-2012, 03:14 PM   #3
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Ah dry hopping, can't believe I forgot that. That could be a whole other discussion.

I usually go for 3-5 ounces for 10 days.

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Old 12-17-2012, 03:59 PM   #4
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Quote:
Originally Posted by bobbrews View Post
You could honestly skip 30-20-15-10-5 min. additions and still have a great beer with tons of hop flavor/aroma. I sometimes use these addition points to bump up IBUs or to achieve a rounder bitterness, but I don't find them to be particularly beneficial in terms of offering the ultimate, intoxicatingly aromatic, hop character. Too much of the good stuff gets boiled off. In the same respect, you have to be careful about pounding out the beer w/a ton of late fruity hops because this can make it taste more like fruity hop juice than actual beer.

It's a delicate balance to find just enough bitterness for your palate, malt complexity, hop character, and drinkability.

For hoppy American ales, I find the most benefit in a simple 60/10/0/DH schedule to be honest. The continuous hopping method is a sham IMO... especially if you're adding something like .13 oz. of highly valued hops like an Amarillo/Citra/Simcoe blend during every 5 minutes of the boil for an hour.
I like hop juice beers. I have a recipes that does 30-20-10-1, but most of my recipes are 60-15-1 with dry hopping.
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Old 12-17-2012, 04:13 PM   #5
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Fruity hop juice beers that are riddled with tropical Citra or fruity Amarillo against a clean grist & fruity yeast profile can be quite tasty, but not all the time. Sometimes I want something piney and dank...like Pliny, or a less caramelly Stone IPA.

And if you want something with a little more malt backbone, that intense fruitiness can really get in the way. Same goes for when you're trying to find a good mix of citrus, fruit, pine, herb, caramel, bread, etc. and instead, all you get is a one note tropical fruit explosion. Gets old.

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Old 12-17-2012, 04:25 PM   #6
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For my hoppy brews I do a 60 minute addition, maybe a 15 if I want more bitterness and some flavor, and always add the bulk of my flavor/aroma hops after flameout, cooling the wort to ~175 and steeping for 30 minutes. I then dryhop with at least an ounce, usually 2-3, for 5 gallons. I get great results and look forward to experimenting more. FWH is next for me, haven't tried it yet!

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Old 12-17-2012, 04:29 PM   #7
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Since most the hops I like are the floral citrusy high alpha types I usually do 15 mins and up with a dry hop. That's for APA and IPA style beers.

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Old 12-17-2012, 04:41 PM   #8
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Quote:
Originally Posted by bobbrews View Post
Fruity hop juice beers that are riddled with tropical Citra or fruity Amarillo against a clean grist & fruity yeast profile can be quite tasty, but not all the time. Sometimes I want something piney and dank...like Pliny, or a less caramelly Stone IPA.

And if you want something with a little more malt backbone, that intense fruitiness can really get in the way. Same goes for when you're trying to find a good mix of citrus, fruit, pine, herb, caramel, bread, etc. and instead, all you get is a one note tropical fruit explosion. Gets old.
Agreed, I really like to offset tropical fruit with piney dankness. I do like tropical fruit explosions from time to time but a balance between fruit and pine is what I like more frequently.
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Old 12-17-2012, 04:52 PM   #9
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I try to get 50% of my IBUs in the last 30 minutes. Usual schedule will be 60, 20, 15, 5, 0. Steep the flameout additions for 25 minutes @ 150-160 degrees. dry hop for 10 days with 3-4 ounces. HOP HEAVEN!

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Old 12-17-2012, 04:52 PM   #10
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MY IPA's 80-90 ibu's

Bittering: high AA% (i.e. Columbus, bravo, apollo). I use high AA% hops, in small amounts, at 60 mins because I use a lot of hops at the end of the boil.

Flavor: any AA%. I usually start the flavor additions at 20, then go down to 10, and/or 5 mins. These hops suck up at least a 1/2 gallon of my wort

Aroma: low-to-high AA% I usually add flameout additions that steep for a small time. After Primary, I dry hop with anything that smells good to me. I've gotten great results with an apollo/bravo dry hop, it smelled floral and like orange. Cascade/columbus/bravo too.

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