1lb hopburst?

[Joewalla88]

I have a 1lb bag of exp grapfruit hops in my freezer that are getting a but old and I want to get them used. I was thinking about doing an IPA and doing just a giant flameout additions of like 12-16oz. Anybody done that? It would be a 5 gallon batch, and dont want to be totally wastful.

 

[kh54s10]

The most hops I have used in any beer is about 6 or 8 ounces..... YMMV. BTW, I have not brewed a NEIPA since I have yet to find a commercial one that I even like..... Those I guess use a lot of hops.

 

[day_trippr]

Yeah they do - I do three different neipa recipes and they average 22 ounces of hops for a 10 gallon batch.
I don't think 16 ounces per 5 gallons is that much further out there

Cheers!

 

[Joewalla88]

Yeah, I've used a lot of hops before, especially in the whirlpool, but no more than 12 ounces. But for some reason I'm just curious what would happen if I dumped a lb in at the end. Probably not too different from a massive whirlpool addition thought huh?

 

[Joewalla88]

Just to clarify, normally when I do beers with lots of whirlpool hops, I do one addition at 180 for like 10 minutes and one at 150 for like 10-20 minutes. What kind of difference can I expect from just one huge hop charge at flameout compared to the whirlpool. I'm assuming there'll be a little more bittering going on, but if I get it chilled pretty quick I dont know that itll be too intense. Thoughts?

 

[mashpaddled]

You should do a big whirlpool addition rather than at flameout to avoid a huge bittering contribution from the 180+ temperatures. Personally I think you are better off doing a big 8-10oz addition at flameout and the rest as a dry hop addition. Add a bittering addition of whatever you want to adjust the bitterness to your liking.

 

[IslandLizard]

I like bitterness, 150 IBUs doesn't scare me, I embrace it.

When I use 7 grams of Warrior or Nugget for a 60' boil, then whirlpool 3-5 oz of a mixture of 10-18% AA IPA hops at 150F for 30' I sometimes get a little more bitterness than I want, but nothing excessive for that style. Then 4-6 oz of dry hop. This is for 5 gallon batches of NEIPAs.

Good IPAs hinge on dry hops. Definitely split (not necessarily evenly) your hops between boil/whirlpool and dry hop. Don't do a massive flameout addition unless you can chill it down immediately to 160/150F within 5 minutes, seriously. Or split your whirlpool hops, some at flameout => chill => the rest at 160/150F, or so. Then a generous dry hop.

 

[Hwk-I-St8]

I used those hops as a dry hop in my last NEIPA...they were fantastic mixed with mosaic. I'd split between flameout, WP (at 170) and dry hop. Make it a single hopped NEIPA and I think you'll love the result.

 

[Joewalla88]

I used those hops as a dry hop in my last NEIPA...they were fantastic mixed with mosaic. I'd split between flameout, WP (at 170) and dry hop. Make it a single hopped NEIPA and I think you'll love the result.

How grapfruity are they? My friend is giving me a can of grapefruit puree, and thought I might throw that in too.

 

[IslandLizard]

How grapfruity are they? My friend is giving me a can of grapefruit puree, and thought I might throw that in too.

I wouldn't.

 

[Joewalla88]

I wouldn't.

Any particular reason why not?

 

[IslandLizard]

Any particular reason why not?

1. Let the hops shine.
2. When you ferment citrus (puree), the sugars that make it taste so good will ferment out, leaving a vile tasting sour liquid behind.

 

[Joewalla88]

1. Let the hops shine.
2. When you ferment citrus (puree), the sugars that make it taste so good will ferment out, leaving a vile tasting sour liquid behind.

I usually like fruited IPAs, but never used grapefruit before. You're probably right, it might get a little muddled if I add too much stuff to it.

 

[MaxStout]

Leave out the grapefruit--no idea what off-flavors will result after the yeast have at that. But definitely do the 1 lb. hop burst. I think that's a great idea for old hops--a brute force addition to squeeze flavor out of them.

 

[gnef]

I found this article to be quite interesting: https://patspints.com/2019/01/16/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/
It may provide some insight into how best to use your hops!

 

[Joewalla88]

I found this article to be quite interesting: https://patspints.com/2019/01/16/th...q2A4G6er3bpGLvKQeqeoekF7IeMGzl-rqrWUgEFdHKs40

It may provide some insight into how best to use your hops!

Oh cool! Thanks.

 

[imasickboy]

I've done a pound per 5 gallon batch several times. It works, kind of.

It's hop dependent, kind of, oddly enough, in my experience.

Simcoe, yes, every time.

Cascade. Nope, nope, nope.

My schedule:

1 oz @20
1 oz @15
1 oz @10
1 oz @5
8 oz whirlpool @150°
2 oz dry hop for 6 days ---- add these hops during second day of active fermentation
2 oz dry hop for 3 days

OG should be in the 1.065-1.075 range. Simcoe can handle some crystal malt in the grain bill, but the cascade just didn't put up enough of a front end to handle the same grain bill. I would suggest thinking about how assertive the planned hop is when formulating your grain bill. Something like cascade could work, but it would probably only work in these quantities with nothing darker/sweeter than a toasted malt, unless you moved some of the hops to a bittering addition. You really need a substantial amount of IBUs.

 

[Hwk-I-St8]

How grapfruity are they? My friend is giving me a can of grapefruit puree, and thought I might throw that in too.

I thought they had great grapefruit flavor.