My attempt at true hopbursting
I've used lots of hops before but never did a true, hopbursted beer.
I have lots of hops in house but like these together but am open to suggestions.
I not only like hoppy tasting beer but I really enjoy the aroma when I lift the glass to my mouth.
Batch Size (G): 5.5
Total Grain (lb): 13.500
Total Hops (oz): 11.00
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.29 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 89.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
10.500 lb American 2-Row (77.78%)
1.000 lb Crystal 20 (7.41%)
1.000 lb Munich I (7.41%)
1.000 lb Vienna (7.41%)
1.00 oz Cascade Pellet (7.8% Alpha) @ 30 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 30 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Cascade Pellet (7.8% Alpha) @ 7 Days (Dry Hop) (0.2 oz/Gal)
1.00 oz Citra Pellet (11.1% Alpha) @ 7 Days (Dry Hop) (0.2 oz/Gal)
1.00 oz Simcoe Pellet (12.2% Alpha) @ 7 Days (Dry Hop) (0.2 oz/Gal)
Single step Infusion at 153°F for 60 Minutes.
Fermented at 68°F with WLP001 - California Ale
Looks very nice. Should be quite hoppy.
My only change would be that I don't really care for cascade as a dry hop. It gets grassy real quick. But that's just a personal preference of mine which many people disagree with.
If you switch up the hop schedule you can use less hops and get the same or more aroma. If you try not using teha roma hops for the last 15 minutes of the boil you will see increased aroma. Do you have something like Warrior or Magnum you can bitter with at 60 minutes? If so, you could do 1.5 ounces of either at and then do the rest of your schedule from 10 minutes or less. Maybe 10 minutes for Simcoe, 5 for cascade, then a bit of both at flameout in whirlpool. Then dry hop like you mentioned.
The less time spent boiling the better for aroma, so the 30 minute additions won't give you much. I prefer everything 15 or less, with 10 being my usual. Since you won't taste or smell much of the bittering addition, I use the cheapest, strongest alpha hop I have.
Looking forward to hearing about the results.
You are correct, what I have described is a hybrid hopping method which replaces the inefficiency and expense of hop bursting. What you end up with is same flavor and better aroma with less hops.
The bitterness you are talking about I think is not less butter, but smoother. But that issue is up for debate, some thinks the bitterness from 30-15 is smoother, some don't. The research I have read is that it is not different.
Important that you let hops steep after boil too. Obviously most would prefer methods tried by the masses, but if youve got the ability I'd give it a try. Maybe do two, 1 hop burst and 1 hybrid?
I have a couple of hopbursted ales that I just love. One is sort of a copy of Jamil's Evil Twin, as I had to sub some of the malt and some of the hops so it's not the same recipe. But I started hopping at 20 minutes, and I love that so much that I do it often.
I've done they hybrid hopbursting and did either a FWH or a 60 minute hop addition. I could save on hops and do the 60 minute but I want to try what I've read is the 'real' hopbursting technique which supposedly has nothing before 30 minutes. I want to see what the difference is. I know it's a few dollars more but as a brewer I think I should give this a shot.
Thanks for all the info.
I might be in the minority but I only hop burst...any type. 20 minutes or less for me always. Gives me time to get stuff done and I want flavor and aroma. Even with my BoPils...I added all the nobles in the last 20 minutes. With such a low IBU, your not adding much or overpowering the malts. I just don't see any reason to add hops at 60 other than cost, which I don't mind.
I like hopbursting with Centennial, Simcoe, and Amarillo in varying combinations. If I had to pick just one, I'd go with Centennial.
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