1/2lb to 1lb of Hops - REALLY?!

[Barley_Bob]

So, in direct response to this thread, I'm going to try making a batch using a full pound of hops later this summer. Why not?

 

[filthyastronaut]

Might be lupulin threshold shift at work . . .

Right now I'm drinking the best IPA I've ever made that was made with 6 oz. of hops, in a 2.5 gallon batch. So 12 oz. in 5. I've been finding that amount to be perfect, half boil/whirlpool and half dry hop. I find my IPAs lately to be potent but still relatively balanced compared to some. I have done 1 pound in a 10.2 percent IPA (5 gallons), and it was great, but had malt to back it up. Balance is up to the brewer and the taster, and you make what you want to make, but to me, 12 oz. is balanced in 5 gallons, and to some, it's subpar.

 

[Bosh]

Just made a split batch bitter and when considering a small dry hop I found some 2013/2014 hops in the back of the freezer (Delta and Bravo) and threw in a half pound of them. Really tasty actually, you get a some nice hop taste and smell right when you sip and then wait for the bitterness hit that never comes, all malt after that. Good beer, not too strong and nice and can take nice gulps of it if I want to.

I get all of those hops on sale at $5/pound so why not throw a **** ton of it in?

 

[Mainer]

I really want to try a beer with 42 ounces of Saaz, just to see what happens.

 

[rhys333]

I really want to try a beer with 42 ounces of Saaz, just to see what happens.

Try Sterling. They're like super-Saaz.

 

[Mainer]

Try Sterling. They're like super-Saaz.

I did a Crystal/Sterling IPA last spring. It was pretty good, actually. It's one of the most-requested recipes among my friends. The low-alpha, high-beta nature of the Crystal gave it a longer shelf life than most IPAs.

Edit: (That's Crystal hops, not crystal malt.)

 

[dstockwell]

Made 3.25G batch with 6.5oz of hops.

 

[rhys333]

I wonder what would happen in a side-by-side comparison with two different malt bills and the SAME hops but different hopping rates. They would be rated against each other on flavor, aroma, and overall appeal.

One cloudy, no finings, with haze-inducing ingredients, possibly some Crystal, 1:3 Chloride water ratio, and a NEIPA hopping rate. The other clear, fined, with a simple base malt grist, 1:3 Sulfate water ratio, and half the amount of hops.

EDIT: the differing water chemistry might introduce a bittering variable that could throw things off, but then again it might be okay as long as the goal is to rate overall perception.

 

[Cavpilot2000]

I really want to try a beer with 42 ounces of Saaz, just to see what happens.

What will happen is you will waste at least 24 ounces of Saaz.

 

[anteater8]

I brew NEIPA's more than anything else and use 3 oz at flameout, 3 oz at whirlpool, 3 oz at primary DH, and 3 oz at regular DH. Probably what a lot of people do for the style. I have been thinking about cleaning out the old hop freezer and making each of those additions 4, 5 or even 6 oz each just to see what happens.

 

[bigplunkett]

5 - 6 ounces in 5 gallons are all you really need to make a hoppy IPA. The key is using hop varieties with strong flavor and aroma, and making sure they are fresh and have been properly stored. A neutral malt base (without Crystal) is also key. I get strong flavor and aroma with 4 oz in the boil and 2 oz dry hop.

What?

No way ive been know to use at leat a pound and last one was all citra. Sn pale ale has more then that.
Ive mad saisons with more hops^^
Id agree even on a sesion ipa youll need atleasy 8 oz even if its a moster like simco.

 

[rhys333]

What?

No way ive been know to use at leat a pound and last one was all citra. Sn pale ale has more then that.
Ive mad saisons with more hops^^
Id agree even on a sesion ipa youll need atleasy 8 oz even if its a moster like simco.

Yes way. 2 to 4 lbs per barrel, or 4 to 8 ounces per 5 gallons. I'm not saying heavier hopping isn't good, but 5-6 oz of fresh hops in an IPA are quite delicious. Pale ales, 3 oz for balanced hoppiness. Saisons being yeast focused, an ounce or two, but I've done hoppy ones too and suppose you can overhop just about anything if you want to.

 

[Sbe2]

I brew NEIPA's more than anything else and use 3 oz at flameout, 3 oz at whirlpool, 3 oz at primary DH, and 3 oz at regular DH. Probably what a lot of people do for the style. I have been thinking about cleaning out the old hop freezer and making each of those additions 4, 5 or even 6 oz each just to see what happens.

My last NEIPA was 3 oz whirlpool, 3 oz DH day 2, 3 oz day 10, for 5.5 gallons. There is no bitterness at all. Huge hop presence up front that disappears within a few seconds.

I think the OP was just ranting, which is ok. But I don't think there is a need to slam ppl for making a juice bomb. I would agree that adding a pound of hops at 60 minutes is crazy, but post flame out no.