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Old 05-20-2013, 11:35 PM   #1
crusader1612
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Default Hopping techniques

Hey all. Interesting question I'm interested In some experiments relating to hopping schedules
Namely:
Mash hops
First Wort Hops
And Hop bursting. So I thought I'd se what people's thoughts were on each type. As looking for hop flavour and aroma

I've also done other techniques such as hop percolator and so on

Anyone done anything similar


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Old 05-21-2013, 01:40 AM   #2
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http://www.amazon.com/gp/aw/d/193846...sr=8-1&pi=SL75


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Old 05-21-2013, 05:34 AM   #3
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Quote:
Originally Posted by duboman
Thanks. But I'm looking more for personal experiences
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Old 05-21-2013, 05:58 AM   #4
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For my IPA's, I use a small amount of clean, high alpha bittering hops like Warrior at 60 minutes to get about half of my IBU's. Then I add my flavor and aroma hops somewhere in the last 10 minutes of the boil to get the other half of the IBU's I'm aiming for. I then dry hop with about 1oz of hops per gallon. This gets me the hop flavor and aroma I like in an IPA.

I do however keep my grain bill in mind because the malt character of the beer will influence my perception of the hops. I also use only WLP001 or US05. They seem to accentuate the perception of hops better than other yeast strains.
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Old 05-21-2013, 08:27 AM   #5
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Quote:
Originally Posted by julioardz
For my IPA's, I use a small amount of clean, high alpha bittering hops like Warrior at 60 minutes to get about half of my IBU's. Then I add my flavor and aroma hops somewhere in the last 10 minutes of the boil to get the other half of the IBU's I'm aiming for. I then dry hop with about 1oz of hops per gallon. This gets me the hop flavor and aroma I like in an IPA.

I do however keep my grain bill in mind because the malt character of the beer will influence my perception of the hops. I also use only WLP001 or US05. They seem to accentuate the perception of hops better than other yeast strains.
So no mid additions?
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Old 05-21-2013, 11:28 AM   #6
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No, no mid additions in my IPA's.
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Old 05-21-2013, 11:44 AM   #7
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Most of my recipes include largish flame out charge followed by 20-30 min steep/whirlpool at about 180.

The whirlpool temp and time needs to be considered in estimating IBU contributions from late and flame out hop additions.
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Old 05-21-2013, 12:32 PM   #8
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I haven't added any steeping hops at 180F, but that's been on my mind to try the next time I make an IPA. I've done a few with FWH, but didn't notice any benefit to it in my recipes, so I went back to that clean, high alpha addition at 60. This way I save all my good aroma/flavor hops for hop bursting and dry hopping.
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Old 05-21-2013, 12:36 PM   #9
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Quote:
Originally Posted by crusader1612 View Post
Thanks. But I'm looking more for personal experiences
No problem but the book goes into detail about all the different ways to dry hop and to some extent it is an amalgamation of 'personal experiences'

There isn't really anything in the book that hasn't been already done by most, if not all, forum members.
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Old 05-21-2013, 12:46 PM   #10
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- Most instruct to FWH with aroma hops. I am a huge fan of getting all of my bitterness from FWH. Columbus is my favorite. I FWH with 2 ounces of Columbus in my IIPA and it leaves good bitterness and a dank undertone to my flavor hops.

- There are some studies that indicate the oil components of certain hops increase the "perception" of others. Bravo and Appollo (I think) are supposed to accentuate the floral side of some hops. I am doing a side by side adding alittle Bravo with Centennial to see.

- The IPA kegged right now has been very well received
Columbus at FWH .75 oz
Centennial at 20 .5 oz
Centennial at 15 2 oz
Centennial at 10 .5
Dry hopped with and oz each of citra/simcoe/crystal for 10.

On a side note- I have made hop teas with moderate success and Whirlpooled with some success too. Time consuming IMHO and with my setup no real consistency for me.



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