5 Minute vs 0 Minute Hops - Page 2

dcp27 · 02-03-2012, 05:06 PM

Quote:

Originally Posted by smyrnaquince

I thought the alphas and betas only contributed to the bitterness.

they do

Quote:

I didn't realize that they also affect how long the aroma (or flavor?) would last.

they don't

Quote:

Given my slow, in-sink wort cooling, I may change my APA recipe's hop schedule from 60-30-10-0 to 60-20-5-Dry.

how slow is it? I'd be doing something closer to that 2nd schedule for a fast-chill anyway, prolly 60-10-0-dry if its that slow

Quote:

I could just toss the last 0.2 oz into the fermenting bucket. (This is dry hopping, right?)

yup, but i wouldnt dry hop a dubbel (unless you want a hop aroma). also, just to be clear dry hops should be added after fermentation is complete, otherwise you drive off much of the aroma. id stick with the 60-20-5, or just cut out the late adds

smyrnaquince · 02-04-2012, 02:24 AM

First, I realize that there is no absolutely correct answer. Thank you all for educating and helping me.

I checked my notes--for my last brew, it took 2 hours to chill down to 86F, at which point I pitched the yeast. I think I need to try adding ice to the sink next time.

Hops are not supposed to be a dominant part of a dubbel, but I've got a slow chill. I think I'll try to balance these out by shifting the recipe's 60-20-5 hop schedule to 60-10-0, but not add in a dry hop.

For my next APA, I think I'll change the recipe's 60-30-10-0 hop schedule to 60-10-0-Dry, as dcp27 suggested.

kerant · 02-04-2012, 02:27 AM

Quote:

Originally Posted by TopherM

I think for me it would more depend on your drinking patterns.

The bitterness/alpha and beta acid of the hop is absorbed more by the beer the longer you boil it, so 5 minute addition is going to stick around with the beer and dissipate less quickly than a 0 minute addition, though the 0 minute addition will be slightly more aeromatic.

If you drink your beers realively quickly, that 0 minute addition will give you better aeromatics, but will start to dissipate pretty quickly within 2-3 weeks, while a 5 minute addition would be slightly less aeromatic, but wouldn't dissipate as quickly, so it might stick around a few more weeks.

So, it's a little give and take, but I would personally model it around my drinking patterns. I drink most kegs pretty quickly, but a dubbel might take slightly longer, so I might opt for sticking with the 5 minute late addition or even hop bursting the batch and doing 1/2 of the late addition at 5 and 1/2 at 0 (and even maybe hop bursting the bittering and flavor additions as well).

I do agree with an earlier post, however, that I would typically stick to 60/30/15 additions, and just make sure that my 15 addition for an IPA was a hop with high aeromatic qualities, like Amarillo, Citra, Cascade, Sterling, Williamette, or Columbus.

Hope it turns out great!!

What's your definition of drinking quickly

**starrfish** · 02-04-2012, 02:33 AM

For a double I wouldn't add much if any after 20min... these should be malt and yeast profile forward beers. some hop flavor is ok. a french strissle spalt would be the only hop I would add late as has a low aa & a raisin like flavor and a earthy root aroma. which goes well in any belgian or french ale.

smyrnaquince · 02-04-2012, 11:45 PM

Quote:

Originally Posted by smyrnaquince

I checked my notes--for my last brew, it took 2 hours to chill down to 86F, at which point I pitched the yeast. I think I need to try adding ice to the sink next time.

OK. After reading my own post, went out and bought the parts and made myself an immersion chiller.

**beergolf** · 02-05-2012, 01:12 AM

Quote:

Originally Posted by starrfish

For a double I wouldn't add much if any after 20min... these should be malt and yeast profile forward beers. some hop flavor is ok. a french strissle spalt would be the only hop I would add late as has a low aa & a raisin like flavor and a earthy root aroma. which goes well in any belgian or french ale.

+1. ... Also if you age a Belgian, the late addition aroma hops are just a waste. Most Belgians do best with a lot of age so the aroma just goes away. I usuallly just do a 60 and a 30 for most Belgians. 2/3 of the IBU's at 60 and then the last1/3 at 30.

**Ramitt** · 02-05-2012, 01:23 AM

Quote:

Originally Posted by smyrnaquince

OK. After reading my own post, went out and bought the parts and made myself an immersion chiller.

One of the best investments you will make in your brewing.

smyrnaquince · 02-13-2012, 12:20 AM

Just used it today. I do 2.5-gallon all-grain BIAB. 16 minutes to take the wort down to 66F! Wow!

**klnosaj** · 02-13-2012, 12:26 AM

Recent research (still looking for the cite) determined that peak flavor of hops is achieved at 22 mins boiling and peak aroma at 7 minutes boiling.

I don't think it's accidental that a typical hops addition is with 5 mins to go.

I'll keep trying to track down the paper.

*EDIT: not quite the original source, but the data are an accurate reflection of what I read: