No you can still do a 60 min boil.
So instead of a traditional recipe designed like this:
60 min, 1 oz Hop x
15 min, 1 oz Hop y
2 min, 1 oz hop z
You would reconfigure the hop schedule like this:
25 min, 3 oz Hop x (same IBU's total as the 60 min above)
15 min, 1 oz Hop y
2 min, 1 oz hop z
The idea is that instead of boiling that vegetation for 60 min to extract every last bit of alpha, you use a lot more in a later addition to match the IBU's, but at the same time that "burst" of hops contributes greatly to the flavoring addition being at 25 -30 min.
Result: Same bitterness, much more flavoring.
Cost: additional hops.
Larger breweries don't use this method because of the cost of extra hops needed. Home brewers can take advantage of this because we use a lot less hops comparatively.
My last Bee Cave Pale Ale I modified the hop schedule to this:
60 min boil
1 oz cascade @ 25 min
2 oz cascade @ 15 min
1 oz cascade @ 5 min
IBU 39 (same as original recipe)
I also dry hopped with .6 oz homegrown cascade.
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