Any ideas on how to get that Sam Adams hop flavor without the over-bittering that usually happens? I've tried very short boils with lots of fresh off the vine hops - still too bitter for any style beyond IPA.
Hey!
I have only experienced fresh whole hop and have only used this method in a micro-brewery. The best way to get powerful hop taste is to add hops just after your boil. Id say about 2x the amount you used as your bittering hop. I use a recirculating method to get the hops soaked right through! The hops are usually in the wort for up to 30 minuets
It's all about hop bursting. Don't at ANY hops at the beginning of the boil. Start adding them at 20. Keep on hopping at 15, 10, 5, 0 and dry hop. You get a ton of flavor and aroma that way.
I forget the temp where isomerization occurs, but it's around the 160-170 range. Anywhere around that or below you'll be extracting the oils without the bitterness. This is why hop bursting (small boil / bitterness extraction window), whirlpooling hops, and hop rockets work so great for what you're looking to do.
It's all about hop bursting. Don't at ANY hops at the beginning of the boil. Start adding them at 20. Keep on hopping at 15, 10, 5, 0 and dry hop. You get a ton of flavor and aroma that way.
Interesting stuff. I'm slowly developing more of a taste for hops but I have a harder time getting behind the intense bitterness.
Deschutes has a seasonal out -- red chair pale ale -- that has great hop flavor but not a lot of bitterness. Very delicious. I might have to think on some of these techniques come hop harvest time.