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Old 07-25-2012, 01:11 PM   #111
bobbrews
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Jan 2011
Sierra, Nevada
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Try this:

After the boil, chill the wort to 160 F as quickly as possible with your wort chiller - Add 2-4 oz pellet hops for a 5-6 gallon batch - Slow chill with a cold water ice bath (no wort chiller) down to 65 F for approx. 30 minutes.

Awesome aroma everytime for me, but it also depends on your recipe and process.



 
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Old 07-25-2012, 03:13 PM   #112
TimBrewz
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Feb 2008
Portland, OR
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I have brewed this twice, and steeped the late hops for about 20 min each time. I brewed a 10 gallon batch about 7 weeks ago and split in to 2 fermenters. I started by only dry hopping one fermenter, and that is where all the aroma was. The non-dry hopped beer was only moderately hoppy in aroma but huge hop flavor and firm bitterness. I too, expected more aroma from the massive dose of hops at flameout. (Later, I dry hopped the other half in the keg and the beer was much better.)

So, I would say that the dry hopping is really where the aroma comes from in this beer. I did the 2 dry hop additions-one at end of primary and one in secondary, as the recipe calls for. The dry hopped beer seemed more balanced too, I think the aroma balances the bitterness.



Quote:
Originally Posted by uright View Post
Long time lurker...

Interested to hear what methods people used for the flame out hop additions and what the results were. Aroma steep? Whirlpool?

Following the advice on the show I did a 30 min aroma steep after flame out. Then cooled with my immersion chiller. Took a total of 20 mins to go from 190 to pitching temp. I found the finished product to be lacking in aroma. The hop flavor and bitterness were a little more pronounced than UJ. In the future I plan to aroma steep for 10-15 after flameout then chill.



 
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Old 07-25-2012, 03:15 PM   #113
uright
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Mar 2012
Ventura, California
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Thanks for the info Bob. How long does it take ya to cool from 160 to pitching temps usually?

 
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Old 07-25-2012, 03:20 PM   #114
bobbrews
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Jan 2011
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With a wort chiller? Depends on the wort chiller and the batch size. I would say less than 10 minutes on average.

 
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Old 07-25-2012, 03:32 PM   #115
uright
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Mar 2012
Ventura, California
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I meant from 160-pitch temp using the ice batch. Sorry

 
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Old 07-25-2012, 03:35 PM   #116
bobbrews
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Jan 2011
Sierra, Nevada
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Quote:
Originally Posted by uright View Post
I meant from 160-pitch temp using the ice batch. Sorry
I said above, "Slow chill with a cold water ice bath (no wort chiller) down to 65 F for approx. 30 minutes."

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Old 07-25-2012, 03:58 PM   #117
uright
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Mar 2012
Ventura, California
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Quote:
Originally Posted by bobbrews View Post
Try this:

After the boil, chill the wort to 160 F as quickly as possible with your wort chiller - Add 2-4 oz pellet hops for a 5-6 gallon batch - Slow chill with a cold water ice bath (no wort chiller) down to 65 F for approx. 30 minutes.

Awesome aroma everytime for me, but it also depends on your recipe and process.
Thank again Bob. I plan on doing 3 batches in two days using the same recipe. One batch using the standard chill asap method. One using a 15 mins steep after flameout, and one using your method.

If this recipe calls for 4oz at flame out should I use all 4oz at your 160 steep? Do 2oz at flameout and 2oz at 160 instead?

 
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Old 07-25-2012, 04:09 PM   #118
bobbrews
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Jan 2011
Sierra, Nevada
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For a regular IPA, I recommend 6-9 oz. total hops, 90% of which are used at 15 min or less.

Depending on the recipe, (1/2 oz) 60 min (1/2 to 3/4 oz) 30 or 20 min (2 oz) 10 min (2 oz) 0 min and (3 oz) DH is an awesome schedule with pellet hops.

 
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Old 07-25-2012, 11:34 PM   #119
DrinkNoH2O
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Oct 2009
Aliso Viejo, CA
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Quote:
Originally Posted by DrinkNoH2O View Post
Just wanted to post an update - I ended up brewing this beer on 6/29. Hit an OG of 1.073 so I added some water to bring it down to 1.070. Followed the mash schedule exactly, and of course used WLP002 as I pointed out above.

I got amazing attenuation. Right now after 7 days I'm at 1.013-4 and it's still slightly active so I'm sure I'll end around 1.012. Shouldn't have doubted this yeast for a second. Had no problem getting 80%+ attenuation with that mash schedule, a nice healthy starter, and yeast nutrient plus servomyces in the boil. Hydrometer sample tasted dead on for UJ. Just dropped in my first round of dry hops. Very excited.
Working in the garage today and tapped this keg of FW Union Jack clone (a bit early but I'm impatient). Finished at 1.012. Pretty damn close, mine is still a slightly cloudy but has only been in the keg 3 days. Hop profile seems almost the same - maybe a little light on the aroma - but I'm doing the second dry hop in the keg. Looking forward to this one.

 
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Old 07-30-2012, 06:23 PM   #120
DrinkNoH2O
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Oct 2009
Aliso Viejo, CA
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Had a party Saturday night and ended up kicking the whole keg of this... Even pulled out an actual bottle of FW UJ IPA and compared. Pretty much dead on except mine was still cloudy from the dry hopping.



 
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