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Old 09-08-2012, 04:24 PM   #1
BootstrapBill
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So I have been seeing stuff on hop bursted ales. I think it is an interesting idea, so does it just carry a lot of flavor and nose since it is added towards the end while keeping the ibus lower since they have a lower utilization rate? What are some good examples of one commercially and what would be a good hop schedule for one?


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Old 09-08-2012, 04:26 PM   #2
BootstrapBill
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I live in Seattle if that makes a difference for availability of micro and craft examples.


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Old 09-08-2012, 05:00 PM   #3
RainyDay
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For a hop burst schedule, do an ounce or two for bittering (60 min) and save the rest for 20 min and under (20/15/10/5/0). Google 'hop utilization chart' and you can see exactly what the hops contribute at the specific times.

 
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Old 09-08-2012, 05:04 PM   #4
bovineblitz
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Quote:
Originally Posted by RainyDay View Post
For a hop burst schedule, do an ounce or two for bittering (60 min) and save the rest for 20 min and under (20/15/10/5/0). Google 'hop utilization chart' and you can see exactly what the hops contribute at the specific times.
Or add 4+oz at/around flameout, and 4oz dryhop.

 
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Old 09-08-2012, 05:20 PM   #5
biochemedic
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Using an IBU calculator (available in any number of stand-alone programs and also online recipe creators) will allow you to play around with the amounts and times and see what the results are. Generally speaking, you will want to stack all of your hops after 20 min.

Another option would be to use a single clean, high alpha bittering addition (such as Magnum) early in the boil, then just stack a $h!tload of aroma hops in the last 5 min...the addition to the IBU's will be miniscule, but strictly speaking, if you are going to call what you're doing hopbursting, I think all the IBU's should come from additions in the last 15-20 min.

Here's an example, from my last APA (OG 1.055, ~40 IBU's) -- gave a great hop aroma and flavor without any dry hops:

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Cascade Pellet 6.20 15.1 20 min.
0.50 oz. Citra Pellet 14.40 9.2 15 min.
1.00 oz. Cascade Pellet 6.20 5.0 5 min.
1.00 oz. Citra Pellet 14.40 11.5 2 min.
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Old 09-08-2012, 06:09 PM   #6
bovineblitz
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Quote:
Originally Posted by biochemedic View Post
Using an IBU calculator (available in any number of stand-alone programs and also online recipe creators) will allow you to play around with the amounts and times and see what the results are. Generally speaking, you will want to stack all of your hops after 20 min.

Another option would be to use a single clean, high alpha bittering addition (such as Magnum) early in the boil, then just stack a $h!tload of aroma hops in the last 5 min...the addition to the IBU's will be miniscule, but strictly speaking, if you are going to call what you're doing hopbursting, I think all the IBU's should come from additions in the last 15-20 min.

Here's an example, from my last APA (OG 1.055, ~40 IBU's) -- gave a great hop aroma and flavor without any dry hops:

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Cascade Pellet 6.20 15.1 20 min.
0.50 oz. Citra Pellet 14.40 9.2 15 min.
1.00 oz. Cascade Pellet 6.20 5.0 5 min.
1.00 oz. Citra Pellet 14.40 11.5 2 min.
I've done it both ways. Without any bittering additions, I've found the bitterness to be a bit weaker than the measured IBU. In many cases that's a good thing, it's just something to be aware of.

 
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Old 09-09-2012, 05:05 AM   #7
Challenger440
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Could anyone that has experience with dome hop bursted ales give a description of the flavor differences?
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Old 09-09-2012, 10:49 AM   #8
threeporks
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Gumballhead Wheat Ipa is hop bursted. I did one last month. I'll find the hop schedule.

 
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Old 09-09-2012, 10:51 AM   #9
threeporks
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All Grain Recipe - Gumball Head Wheat ::: 1.052/1.012 (6 Gal) Grain Bill (70% Efficiency assumed) 6 lbs. - Wheat Malt 5 lbs. - 2-Row Pale Malt 1 lb. - Caravienne Malt

Hop Schedule (27 IBU) 1/4 oz. - Amarillo - First Wort Hop 1/4 oz. - Amarillo - 60 min. 1/2 oz. - Amarillo - 15 min. 1.25 oz. - Amarillo - 5 min. 1 oz. - Amarillo - 1 min. 1.5 oz. - Amarillo - Dry Hop

Yeast White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil Mash at 153 for 60 min. Sparge as usual Cool and ferment at 68 to 70

 
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Old 09-09-2012, 11:19 AM   #10
ChillWill
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It's a good idea to still put a small amount in at the start to help ward off boilovers.



 
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