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Old 04-05-2007, 11:42 PM   #1
Brewpastor
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I have been playing around with hopping schedules for brews that get 100% of their bitterness from hops added for 20 minutes and less. The results are huge and wonderful.

I have found that hops starting at 20 minutes and then added every 5 minutes through flame out makes one hoppy brew! It takes a whole lot of hops, but man, if you are a hop head, look out.
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Old 04-05-2007, 11:58 PM   #2

I AM a hop-head and that sounds very interesting to me. Does it lend more to the hop flavor and aroma and less to a lingering bitterness? I'm definitely oing to have to experiment with this as well. Thanks BP!

 
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Old 04-06-2007, 12:06 AM   #3
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I've done that before and I was underwhelmed. It was too soft of a bitterness for me. I think I actually prefer my pale ales that have a 60 minute bittering charge and 2-3 flavor/aroma charges near the end.
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Old 04-06-2007, 12:09 AM   #4
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Most of my brews have used hop schedules of about 30 minutes, with great results. The longest schedule I've used was just 45 minutes, for my IIPA, with additions every five minutes. That one tastes awesome.
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Old 04-06-2007, 12:10 AM   #5
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I understand the sentiment Dude and tend to agree, but I have really enjoyed the difference it makes. I like the massive hop flavor I get with this schedule. I have always been a 60 20 end kind of brewer, so it is nice to be bumped out of my rut.
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Old 04-06-2007, 12:16 AM   #6
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Quote:
Originally Posted by Brewpastor
I understand the sentiment Dude and tend to agree, but I have really enjoyed the difference it makes. I like the massive hop flavor I get with this schedule. I have always been a 60 20 end kind of brewer, so it is nice to be bumped out of my rut.
On a similar note, I've been overloading flavor/aroma hops recently. I've been doing double what I used to and my pale ales have been better for it. One at around 5-10, and then another at flameout.
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Old 04-06-2007, 12:24 AM   #7
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Yup. One problem with recipe design is we can get caught up in the IBU side of things and forget about the oils and the flavor and aroma we want. I think it is Daniels in Designing Great Beers that suggests starting with aroma and working back to bittering to get all those great late hops in at the levels you really want.
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Old 04-06-2007, 12:37 AM   #8
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My Murder beer had SOME bittering hops, but the vast majority of the additions were fairly late. Only a half-ounce of Chinook for 60, then 1.2 ounces total of Cascade, Amarillo and Centenial at 30, three ounces combined of these at 15, 2.25 ounces (combined) at 5, plus a small flameout addition. Got a lot of flavor and a ton of aroma from this. Not sure I have the cohones to completely forgoe all bittering additions, but with this beer, I got a ton of flavor but without the overpowering bitterness.
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Old 04-06-2007, 01:34 AM   #9
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So what's a recipe, or what kind of volumes of hops are we talking about??

I've been doing a lot of FWH lately and like the results, though I'm hard pressed to define the taste in words.

 
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