Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Big hop flavor with 1/3 the hops
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Old 04-10-2012, 11:19 PM   #131
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Bringing this back once again. I got a couple of new french presses a bit back from the SA store new in the box for like 7 dollars. Its actually a set with a large one for the coffee and a smaller diameter for frothing cream. I looks like the smaller one would be perfect for making a hop tea. Is anyone doing this currently and if so is there more consensus on water temp, water type (or wort?), time of steep, etc to get the maximum hop aroma while minimizing astringency?


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Old 11-21-2012, 08:53 PM   #132
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195 degrees for 30 minutes is my general go to.


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Old 04-03-2013, 03:45 PM   #133
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Ok... so, I've read 14 pages in the thread. My question hasn't been answered. I'll ask and hope someone throws me a bone. Sorry in advance.

I have an ale that's done but isn't balanced. It skews towards sweet, I don't want that. Could I bring up the bitterness (even if just by 10 ibu) by using this method???
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Old 04-04-2013, 03:12 PM   #134
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Quote:
Originally Posted by Vman
Ok... so, I've read 14 pages in the thread. My question hasn't been answered. I'll ask and hope someone throws me a bone. Sorry in advance.

I have an ale that's done but isn't balanced. It skews towards sweet, I don't want that. Could I bring up the bitterness (even if just by 10 ibu) by using this method???
This technique is basically a mini whirlpool addition in a separate container. The industry consensus seems to be that whirlpool hops do add some bitterness, but I'm not sure how much you will get here. I would try it though. Let us know if it works.

My other thought is creating a concentrated hop boil for 90 minutes and using that to add some IBU to balance through blending to taste.
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Old 04-04-2013, 04:10 PM   #135
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After reading the For the Love of Hops. Using cold water/beer and infusing hops into the beer will create a whole different taste compared to a heated infusion tea or yeast eaten hops.

So I am thinking of using .....edit: sorry I found my answer starting at page eight.
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Old 04-06-2013, 12:20 PM   #136
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Subbed for reference.
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Old 11-24-2013, 12:14 AM   #137
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I have about 4.5 gallons of Double Bastard that has little or no flavor or aroma but plenty of bitter. I would like to do a hop tea with Chinook to add flavor and aroma.

Perhaps I could draw some of the beer off, heat it up, make a hop tea out of it, chill it, then dump it back into the keg.

Does this sound like a good or bad idea? If good, how much beer and hops? The pelletized Chinook is approximately 12 AA.
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Old 11-24-2013, 01:57 AM   #138
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Any thoughts on why a maximum temperature should be ???
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Old 12-01-2013, 12:01 AM   #139
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Quote:
Originally Posted by puney_the_youkel View Post
I want to share a technique for maximizing hops by using a french coffee press to add hop aroma an flavor to beer.
In summary, I make a strong wort with primarily bittering hops. For these additions, I use high IBU hops and boil for at least sixty minutes. I make the wort between 10%-20% stronger than usual by using less water, but the same grain bill.

At the end of fermentation, I make a very strong hop tea in a one liter french coffee press. Generally, I add one liter of boiling water to two ounces of aromatic hops which steeps for approximately sixty minutes. I add this tea to the keg and replete by adding another liter of boiling water and steeping for another sixty minutes, for a total of approximately two liters of hop tea. This hop tea essentially brings the final volume of beer up to my desired five, or ten gallons.

Finally, I finish the beer as usual. Force carbonate and chill for about a week.

The results are very profound. I am producing a hop flavor and aroma with two ounces of hops, which previously required three to four times the amount of hops. My double IPA once required a pound of hops, most of which were used for aroma and flavor, now requires around four ounces per five gallons of beer.

Give it a try. As an experiment, make a strong hop tea with a french press and add it to an existing lightly hopped beer in a keg. Or on a smaller scale, make a cup of hop tea and add a portion of it to a pint of Pale Ale or IPA.

This technique works very well for me. I am able to continue to make my highly-hopped Double and Triple IPA's with a reasonable amount of hops.
Thanks for posting this. I will give it a go. Cheers
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Old 12-02-2013, 01:01 AM   #140
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Subbed out of curiosity.


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