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Old 07-31-2014, 10:03 PM   #1
rlich
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Default Aroma-hop steep

I plan to brew a recipe that has four hop additions. Here is how the recipe reads:

24.00 gm Chinook [13.00 %] (85 min) Hops 34.9 IBU
24.00 gm Chinook [13.00 %] (45 min) Hops 30.1 IBU
24.00 gm Chinook [13.00 %] (30 min) (Aroma Hop-Steep) Hops -
24.00 gm Chinook [13.00 %] (15 min) Hops 16.3 IBU

What is "(Aroma Hop-Steep)". I think it means that, after boil, steep the last round of hops, then wait 30 minutes. If so, is it ok if I wait 30 minutes without trying to cool the beer? My understanding is that I should be concerned with cooling the beer as quickly as possible. I suppose I could steep the hops while I have my immersion chiller doing it's thing. Would this affect the steep? Thanks for any responses.

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Old 08-01-2014, 01:18 AM   #2
jethro55
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I did this recently. With the kettle lid on, the wort temperature after 30 minutes was at 180 degrees F. From what I read in the literature, the temperature range of serious concern wrt contamination from airborne bacteria and yeasts is between 150 and 90 degrees. So the drop to 180 was safe from that issue. And the beer turned out really fine !

If I understand things correctly, we want to cool rapidly especially between 150 and 90 to minimize the time of peak vulnerability to airborne contaminants. Am not really sure just how fast the cooling really needs to be. I assume that 15-30 minutes for that is plenty fast enough.

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Old 08-02-2014, 12:21 AM   #3
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Thanks for the reply!

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Old 08-02-2014, 03:06 AM   #4
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Do a search for "hop stand". It's a great way to pack in aroma and flavor. There are different ways to do it. For me, after the boil, I get the wort to about 175F and then add hops with the lid on for 30 min. Then finish cooling. Don't worry about the time. Plenty of people cool as slowly or slower with no ill effects.

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Old 08-03-2014, 01:44 AM   #5
rlich
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Ok. I steeped for 45 minutes with lid on. My temp never got below 190. The wort smells great. Can't wait to taste the final product.

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Old 08-03-2014, 11:40 AM   #6
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Quote:
Originally Posted by rlich View Post
I plan to brew a recipe that has four hop additions. Here is how the recipe reads:

24.00 gm Chinook [13.00 %] (85 min) Hops 34.9 IBU
24.00 gm Chinook [13.00 %] (45 min) Hops 30.1 IBU
24.00 gm Chinook [13.00 %] (30 min) (Aroma Hop-Steep) Hops -
24.00 gm Chinook [13.00 %] (15 min) Hops 16.3 IBU

What is "(Aroma Hop-Steep)". I think it means that, after boil, steep the last round of hops, then wait 30 minutes. If so, is it ok if I wait 30 minutes without trying to cool the beer? My understanding is that I should be concerned with cooling the beer as quickly as possible. I suppose I could steep the hops while I have my immersion chiller doing it's thing. Would this affect the steep? Thanks for any responses.
The times given for hop additions is for the boil. I assume that this is intended to be a 90 minute boil so the first hop addition goes in at 5 minutes past the start of the boil. All the hops will be boiled but the last 2 will not have all the aroma boiled off and will add to the aroma/flavor of the beer. Hops added after the boil and the wort cooled will not add any IBUs, just aroma. By adding some of the hops after the boil and the wort has begun to cool you will have a beer that is less bitter than intended and more aromatic.
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Old 08-03-2014, 05:17 PM   #7
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Quote:
Originally Posted by RM-MN View Post
The times given for hop additions is for the boil. I assume that this is intended to be a 90 minute boil so the first hop addition goes in at 5 minutes past the start of the boil. All the hops will be boiled but the last 2 will not have all the aroma boiled off and will add to the aroma/flavor of the beer. Hops added after the boil and the wort cooled will not add any IBUs, just aroma. By adding some of the hops after the boil and the wort has begun to cool you will have a beer that is less bitter than intended and more aromatic.
Aroma hop steep is an addition at the end of the boil (0 minutes), and steeped for the noted time. If added when the wort is close to boiling, it will add to the IBUs. If the wort is cooled quckly to about 175 F, and then the hops added, it will have little effect on IBUs. Hops added at 175 F and steeped, will have greater aroma contribution than hops added at 200 F.
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