Boiled whole hops instead of steeping (DIPA)

[BobCobb]

Hey all,

I'm a relatively new homebrewer with a few brews of experience. I recently brewed my most complicated batch, the Pliny the Elder clone from Morebeer. The kit comes with both pellet and whole hops. I misread the instructions while I was brewing, and instead of steeping the whole hops with the grains and removing them before the boil, I boiled them for a whole hour (it was a 90-minute boil). I realize that these are hops and this is beer, so I'm sure everything will be fine, but I'm wondering how this might change the intended flavor profile of the beer. How much of a mistake did I make?

Any insight is appreciated!

 

[HB_ATL73]

Someone that has experience with mash hopping can chime in as I don't use this technique but your IBU are likely going to be dramatically different(lower) had you done the way that was instructed.

So you would expect to have a beer with greater bitterness

 

[BobCobb]

Ah, right. That does make sense. Thanks for your input!

 

[HB_ATL73]

What amount of whole hops did you use?

 

[BobCobb]

The amount of hops in this recipe is crazy! It was 2 oz of whole cascade hops. Here is the list for the recipe:

2 oz Cascade (Whole) – Steep or mash (see recipe tips)
2 oz Magnum – Boil 90 min
1 oz Simcoe – Boil 45 min
1 oz Columbus – Boil 30 min
2 oz Centennial – Boil Last 0 min, flame out
1 oz Simcoe – Boil Last 0 min, flame out
3 oz Columbus – Dry Hops added to primary fermentation, 3–7 days
1 oz Centennial – Dry Hops added to primary fermentation, 3–7 days
1 oz Simcoe – Dry Hops added to primary fermentation, 3–7 days

 

[HB_ATL73]

well you know what 2oz of whole cascade is going to give you little IBU relative to the rest of the hop additions. I wouldn't even worry about it

 

[bkboiler]

Hrmmm....I wouldn't worry at all...you steep them with the mash correct? That is more analagous to a first wort hop which just tried to get the hop compounds dissolved into solution in the wort. Typically with pellets they get left behind in the mash during sparge. The compounds then get boiled and isomerized for the full boil duration anyway.
It's likely the reason they wanted you to remove the whole hops is so your sparge didn't get channeling occurring (read: bad rinsing = poor efficiency and tannin extraction).

TLDR: you did what they asked more or less...

 

[BobCobb]

Thanks to both of you for your input, much appreciated. Can't wait to try this brew! Cheers!