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Old 09-18-2008, 04:33 PM   #1
balto charlie
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Hey guys: Am I reading this article correctly. It says not to hop until the end. Just increase the amount of hops to get the needed IBU but keep all additions to the last 5-20 minutes. The amount of hops needed must be increased since utilization for the times is much less than for a full 60 minute boil. If the beer is a bigger IBU beer then some full boil hops will be needed. I just started to do a FW hopping in the last 2 batches and now this! Apparently the beer is less "coarse". I wonder if a hop grower put this out
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Old 09-19-2008, 12:48 AM   #2
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I, too, am very curious about this idea. Has anyone tried it? I absolutely love my hoppy, citrusy West Coast IPAs. I would love to hear any and all advice on getting more hop aroma and flavor into my beer.

I think my ideal IPA or double IPA would be a roughly 6.5% - 8% golden/light amber beer that tastes dry with incredible aromatics and flavor but with less than 85 IBUs. I'm thinking along the lines of Stone Ruination, Pliny the Elder, or even Bell's Two Hearted Ale.

Advice on how to achieve such a thing? I've been using less Crystal malt and using lower lovibond crystal...

 
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Old 09-19-2008, 02:42 AM   #3
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I recently tried the "hop burst" idea with my IPAngus (see my signature line). I started with the first addition at 35 minutes remaining, and then another at 25 minutes, followed by every 5 minutes after after that. I did the 35 and 25 minute additions to get a bit more bittering for a little less total hops.

This IPA came out pretty well, and I would agree that the bitterness is less "harsh." My wife, who isn't a big IPA fan, even likes this one - although that may have also had something to do with the Belgian Ale yeast that I used. Beersmith calculated it at 92 IBU, and I'm drinking it up!
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Old 09-19-2008, 03:09 AM   #4
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I did this with a pale ale. turned out great with a big hop nose and not too much residual bitterness.

 
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Old 09-19-2008, 03:28 AM   #5
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Any additions under 20 min shouldn't give bitterness or very little. You are now in the flavor zone. If you are trying to bitter with late additions you will be consuming large quantities of hops. to increase flavor and aroma look into FWH and dry hopping as alternatives. I still add a decent 60 and sometimes 45 min addition, but dry hop almost all of my beers and have FWH the last few brews. My last IPA used 7 oz of hops for 10 gall with 1 oz 13.2 aa bittering at 60 min and 2 oz at 20. The beersmith IBU was still only 53.
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Old 09-19-2008, 04:16 AM   #6
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Quote:
Originally Posted by beerthirty View Post
Any additions under 20 min shouldn't give bitterness or very little. You are now in the flavor zone. If you are trying to bitter with late additions you will be consuming large quantities of hops. to increase flavor and aroma look into FWH and dry hopping as alternatives. I still add a decent 60 and sometimes 45 min addition, but dry hop almost all of my beers and have FWH the last few brews. My last IPA used 7 oz of hops for 10 gall with 1 oz 13.2 aa bittering at 60 min and 2 oz at 20. The beersmith IBU was still only 53.
Actually, alpha acid extraction is not a linear function, and a good percentage of the AA's have been isomerized by 15 minutes into the boil.

I have an IPA, that has NO regular boil additions, and comes in aroun 60 IBU's. It takes a couple extra ounces of hops, but it is BY FAR my favorite homebrew.
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Old 09-19-2008, 04:18 AM   #7
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Quote:
Originally Posted by balto charlie View Post
I wonder if a hop grower put this out
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That's actually by Jamil Zainasheff (sp?), a renowned homebrewer. And this particular recipe is in his book, and in the keg at Ale Smith I believe.
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Old 09-19-2008, 05:00 AM   #8
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Gotta love the late additions. I usually try to get my IBU level to about 15 points below the desired mark with the 60 minute additions... then load up at 10 min, 5 min, and 1 min. I did an IPA this way and the nose and flavor were amazing. Less harsh bittering finish, too.
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Old 09-19-2008, 02:49 PM   #9
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A 15 minute add will give you about half the IBU of a 60 minute add. It's a great way to get massive flavor and aroma, but it means using twice the hops or more.
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Old 09-19-2008, 07:27 PM   #10
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Quote:
Originally Posted by BarleyWater View Post
That's actually by Jamil Zainasheff (sp?), a renowned homebrewer. And this particular recipe is in his book, and in the keg at Ale Smith I believe.
I was only kidding
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