Anybody experimenting with this in pale ales or IPAs (or any other styles I suppose)? I just brewed up a pale ale that got all my ibus 10 mins and later. I've read of some people doing it, but just wondering how the results are for others.
What was the batch size? One of the limiting factors would seem to be the amount of hops needed to impart bitterness at that stage. My wallet would cry at $20-$50 worth of hops having to be used in a pale ale.
I'm mainly wondering if people are just forgoing the bittering additions altogether, and what their experience with that is. Here's my most recent recipe, although it's in the fermenter now, so I can't comment on it for a few weeks:
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.17 l
Estimated OG: 1.061 SG
Estimated Color: 21.5 EBC
Estimated IBU: 41.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.30 kg Vienna Malt (8.0 EBC) Grain 1 23.0 %
1.00 kg Munich (BestMälz) (15.0 EBC) Grain 2 17.7 %
0.40 kg Caramel/Crystal Malt - 60L (120.0 EBC) Grain 3 7.1 %
0.36 kg Caramel/Crystal Malt - 20L (30.0 EBC) Grain 4 6.4 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 3.5 %
0.20 kg Munich Dark (BestMälz) (25.0 EBC) Grain 6 3.5 %
50.00 g Cascade [6.70 %] - Boil 10.0 min Hop 7 12.0 IBUs
50.00 g Cascade [6.70 %] - Boil 5.0 min Hop 8 6.6 IBUs
30.00 g Mandarina Bavaria [8.30 %] - Boil 5.0 mi Hop 9 4.9 IBUs
2.20 kg DME Golden Light (Briess) [Boil for 1 mi Dry Extract 10 38.9 %
40.00 g Cascade [6.70 %] - Steep/Whirlpool 25.0 Hop 11 9.2 IBUs
30.00 g Mandarina Bavaria [8.50 %] - Steep/Whirl Hop 12 8.7 IBUs
30.00 g Orange Peel, Sweet (Boil 0.0 mins) Spice 13 -
1.0 pkg British Ale Yeast (Mangrove Jack's #M07) Yeast 14 -
40.00 g Cascade [6.70 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
30.00 g Mandarina Bavaria [8.50 %] - Dry Hop 7.0 Hop 16 0.0 IBUs
Recipe Specifications
--------------------------
Boil Size: 11.94 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.037 SG
Estimated Color: 4.5 SRM
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
11.00 gal Light colored and hoppy Water 1 -
12.75 lb Pale 2-Row (1.8 SRM) Grain 2 82.3 %
2.00 lb Munich - Light 10L (10.0 SRM) Grain 3 12.9 %
0.75 lb Caramel / Crystal 15L (15.0 SRM) Grain 4 4.8 %
5.29 oz Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
5.29 oz Columbus [15.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
5.29 oz Simcoe [12.70 %] - Boil 0.0 min Hop 9 0.0 IBUs
3.4 pkg German Ale/ Kolsch Yeast WLP029 (White Yeast 10 -
One of my fellow brew club members and I did a collaboration of 10 gallons of session IPA, using a pound of hops at flameout. Those were the only hops used.
We did do a 30 minute hop whirlpool before chilling.
Came out with massive flavor and aroma, and we definitely got some bitterness.
Code:Recipe Specifications -------------------------- Boil Size: 11.94 gal Post Boil Volume: 11.44 gal Batch Size (fermenter): 11.00 gal Bottling Volume: 11.00 gal Estimated OG: 1.037 SG Estimated Color: 4.5 SRM Estimated IBU: 0.0 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 72.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 11.00 gal Light colored and hoppy Water 1 - 12.75 lb Pale 2-Row (1.8 SRM) Grain 2 82.3 % 2.00 lb Munich - Light 10L (10.0 SRM) Grain 3 12.9 % 0.75 lb Caramel / Crystal 15L (15.0 SRM) Grain 4 4.8 % 5.29 oz Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs 5.29 oz Columbus [15.00 %] - Boil 0.0 min Hop 8 0.0 IBUs 5.29 oz Simcoe [12.70 %] - Boil 0.0 min Hop 9 0.0 IBUs 3.4 pkg German Ale/ Kolsch Yeast WLP029 (White Yeast 10 -
I've gravitated to all late addition hops, and then resorted to a bittering addition FWH so I could move even closer to end of boil.......I spend more on hops than on malt......but I don't care as my object is "good beer". My typical beer has virtually all the hops in the 5-10 minute range and whirlpool. I'm currently drinking (as I write) a beer that has 1.25 ounces of hops PER GALLON!! Summit at 60, and Willamette, Mosaic, and Motueka at 5, and Mosaic Whirlpool.........The result is awesome!! Mosaic is the dominant hop, with Willamette for spice, and a touch of Motueka to broaden the "fruit spectrum"....... About 30% of the total hops is Mosaic in whirlpool at 160.
I'm crying crocodile tears as I near the end of my Mosaic Delight............Mosaic is "unobtanium" in any kind of quantity at the moment......... I'm trying to decide what combo will give me more or less the same thing......... Mosaic is my current love!!
H.W.
Haha, don't go searching out some of the other recent IPA topics then...I posted a regular and black IPA recipe that both use about 3 oz per gallon. Regular IPA is still fermenting but dear lord that black IPA is good. I feel like I need to brush my teeth after taking a sip to get rid of the hop resin.
I get all my hops at farmhouse. They have 4oz packs which are priced $4-6, even for stuff like Mosaic. I usually buy 3 4oz packs and use those in an IPA along with a bittering hop and maybe an ounce or two of some staple like citra or simcoe. I'd check them out if you are constantly spending so much on hops
Im pretty sure even my IPAs where Im using a pound or more dont have anywhere close to 100 IBUs. I only do like 1 or 2 ounces before flameout. The rest is in a hopstand or dry. Like my mom can drink my IPAs and she doesnt ever like beer. She certainly cant stomach any commercial IPA or dark stuff. Off the top of my head, I'd guess they dont go above 60IBUs. Its hard to guess how much bitterness actually comes from letting hops sit at like 200F for an hour
But Im seeing this extreme emphasis on late hopping as a shift in the IPA mentality. It doesnt seem like too many commercial breweries are doing it yet so its a cool time to be a homebrewer
now that is really interesting with only hopstand! how did the beer come out overall though? was it just as good as with a normal hopping schedule, was it better, was it worse?
It's tough to say, since I don't brew 1.037 hoppy beers often.
But it definitely had strong aroma, strong hop flavor, and it picked up a reasonable amount of bitterness given the OG and malt bill, so we were very pleased with it.
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