CanAusBrewer
Well-Known Member
- Joined
- Apr 28, 2014
- Messages
- 191
- Reaction score
- 12
Hi guys,
This is my first post in the forum but I have been brewing and reading posts for a couple months now. I am a relative newbie and have three batches under my belt.
I found an interesting article, describing a technique of using only late addition hops in a boil to achieve all of the bittering and flavouring effects in the final beer. Apparently it creates a smoother and more well-rounded bitterness and big hop flavour/aroma, however it does seem to require significantly more hops.
What do you guys think about this technique? Has anyone tried this before? Also, for hop additions at 0 minutes (2 ounces in the example recipe) would you keep that in the primary as a dry hop? Seems like a waste to dunk it and take it all out.
The link to the article: http://www.mrmalty.com/late_hopping.php
And the recipe I am interested in trying:
Recipe: Evil Twin
This beer ends up rich and malty, yet with a devilishly huge hop aroma and flavor. It is loosely based on AleSmith's delicious Evil Dead Red. Thanks to Peter Zien for his help with this recipe.
Ingredients for 6 U.S. gallons (23 liters)
Target Original Gravity: 1.066 (16.21 Plato)
Approximate Final Gravity: 1.016 (4.08 Plato)
Brewhouse Efficiency: 70%
Anticipated SRM: 17
Anticipated IBU: 23.8
Anticipated ABV: 6.66%
Wort Boil Time: 90 minutes
12 lb (5.44 kg) British Pale Malt 3L
1 lb (0.45 kg) Crystal 40L
1 lb (0.45 kg) Munich Malt 8L
0.50 lb (0.22 kg) Victory Malt 25L
0.50 lb (0.22 kg) Crystal 120L
0.25 lb (0.11 kg) Pale Chocolate Malt 200L
0.5 oz. (14 g) Centennial pellet hops, 10% alpha acid (20 min.) (6.4 IBU)
0.5 oz. (14 g) Amarillo pellet hops, 7% alpha acid (20 min.) (4.5 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (10 min.) (7.6 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (10 min.) (5.3 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (0 min.) (0 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (0 min.) (0 IBU)
Extract with specialty grains option: Using liquid malt extract, replace English Pale Malt with 8.75 lbs (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lbs. (0.34 kg) Munich malt extract. Using dry malt extract, replace English Pale Malt with 7 lbs (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lbs. (0.22 kg) Munich malt extract.
Yeast: A clean neutral yeast that attenuates in the mid-seventy percent range is perfect. White Labs WLP001 or Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68F (20 C).
Directions: Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you're a real hop monster. Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).
This is my first post in the forum but I have been brewing and reading posts for a couple months now. I am a relative newbie and have three batches under my belt.
I found an interesting article, describing a technique of using only late addition hops in a boil to achieve all of the bittering and flavouring effects in the final beer. Apparently it creates a smoother and more well-rounded bitterness and big hop flavour/aroma, however it does seem to require significantly more hops.
What do you guys think about this technique? Has anyone tried this before? Also, for hop additions at 0 minutes (2 ounces in the example recipe) would you keep that in the primary as a dry hop? Seems like a waste to dunk it and take it all out.
The link to the article: http://www.mrmalty.com/late_hopping.php
And the recipe I am interested in trying:
Recipe: Evil Twin
This beer ends up rich and malty, yet with a devilishly huge hop aroma and flavor. It is loosely based on AleSmith's delicious Evil Dead Red. Thanks to Peter Zien for his help with this recipe.
Ingredients for 6 U.S. gallons (23 liters)
Target Original Gravity: 1.066 (16.21 Plato)
Approximate Final Gravity: 1.016 (4.08 Plato)
Brewhouse Efficiency: 70%
Anticipated SRM: 17
Anticipated IBU: 23.8
Anticipated ABV: 6.66%
Wort Boil Time: 90 minutes
12 lb (5.44 kg) British Pale Malt 3L
1 lb (0.45 kg) Crystal 40L
1 lb (0.45 kg) Munich Malt 8L
0.50 lb (0.22 kg) Victory Malt 25L
0.50 lb (0.22 kg) Crystal 120L
0.25 lb (0.11 kg) Pale Chocolate Malt 200L
0.5 oz. (14 g) Centennial pellet hops, 10% alpha acid (20 min.) (6.4 IBU)
0.5 oz. (14 g) Amarillo pellet hops, 7% alpha acid (20 min.) (4.5 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (10 min.) (7.6 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (10 min.) (5.3 IBU)
1 oz. (28 g) Centennial pellet hops, 10% alpha acid (0 min.) (0 IBU)
1 oz. (28 g) Amarillo pellet hops, 7% alpha acid (0 min.) (0 IBU)
Extract with specialty grains option: Using liquid malt extract, replace English Pale Malt with 8.75 lbs (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lbs. (0.34 kg) Munich malt extract. Using dry malt extract, replace English Pale Malt with 7 lbs (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lbs. (0.22 kg) Munich malt extract.
Yeast: A clean neutral yeast that attenuates in the mid-seventy percent range is perfect. White Labs WLP001 or Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68F (20 C).
Directions: Single infusion mash at 154F (68C) using a ratio of 1.3 quarts water to 1 pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. It also adds a touch more melanoidin and caramel notes. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you're a real hop monster. Carbonate to no more than 2 volumes and serve at 45 to 55 F (7.2 to 12.8 C).
