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Old 04-07-2014, 03:20 PM   #1
amcclai7
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I am planning to make my first hopbursted IPA today.

I am going to use maybe 1/2 oz of magnum and FWH it.

otherwise i'm going to use about 6-7 oz of citra, FF, cascde and sorachi ace in the last 20 mins and get my IBU and massive hop flavor that way.

Is there anything I need to look out for? any critical mistakes I might make or things i should make sure to do?

 
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Old 04-07-2014, 03:25 PM   #2
Weizer
 
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Make sure you do a big flameout/whirlpool addition!
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Old 04-08-2014, 12:17 AM   #3
Calichusetts
 
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Quote:
Originally Posted by Weizer View Post
Make sure you do a big flameout/whirlpool addition!
This...granted, I've made amazing DIPAs without it and just bombed it from 20 down to a flameout. But I am using about 75% of my hops post-boil with anything I want to be hoppy. And a nice big dry hop!

A common mistake I often see on here: going to slowly. If you brewing practices are dialed in, your beer should close in on FG in a few days to a week at most...I personally begin my dry hop 3 days after high krausen. Get that beer grain-to-glass as soon as possible

 
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Old 04-08-2014, 01:42 AM   #4
paperairplane
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Almost everything I've done lately has been a warrior or other high AA addition at 60 to get the IBU, then all the rest in the last few minutes or at flameout.

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Old 04-08-2014, 02:14 AM   #5
jigtwins
 
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flame out hops are the key to hoppy, flavorful brews imho.

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Old 04-08-2014, 06:42 PM   #6
amcclai7
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I did the following

.5oz Magnum FWH
1oz Citra 20 min
1oz Citra 15 min
1oz Sorachi Ace Flameout
1oz Cascade Flameout
1oz Citra Flameout
1oz Mosaic Flameout

I'm also planning to dry-hop with 2 oz of Citra. Should be a monster. The prefermentation sample was awesome!!

Its hard to get an exact read on the IBU because I added the majority of the DME at 10 min, but I calculate it being between 60-70. For a 7% IPA that's about right.

 
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Old 04-10-2014, 09:13 PM   #7
seanppp
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Looks pretty good to me! Next time I'd suggest dropping to 170F after flameout and then adding the last hops. The lower temperature preserves even more of those flavorful oils.

 
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Old 04-11-2014, 09:51 PM   #8
amcclai7
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Quote:
Originally Posted by seanppp View Post
Looks pretty good to me! Next time I'd suggest dropping to 170F after flameout and then adding the last hops. The lower temperature preserves even more of those flavorful oils.
Interesting. I might try that next time. Did you read about this in an article/book, or was it something that you just tried one time and worked?

 
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Old 04-12-2014, 09:43 AM   #9
mblanks2
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Quote:
Originally Posted by seanppp View Post
Looks pretty good to me! Next time I'd suggest dropping to 170F after flameout and then adding the last hops. The lower temperature preserves even more of those flavorful oils.
This is similar to my "Hopbursting" technique. I run my chiller until I hit 180*F, stop the chiller and add my hops. Let the temperature free fall to 150*F then restart the chiller. I usually end up with an oil slick on top of the wort. This has taken the aroma in my beers to a new level.

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Old 04-12-2014, 12:51 PM   #10
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Quote:
Originally Posted by mblanks2 View Post
This is similar to my "Hopbursting" technique. I run my chiller until I hit 180*F, stop the chiller and add my hops. Let the temperature free fall to 150*F then restart the chiller. I usually end up with an oil slick on top of the wort. This has taken the aroma in my beers to a new level.
This. Also: more dry hops! For 5 gallons of IPA, I'm using 3-5 oz of dry hops.

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