Continously Hopped Amarillo IPA

[pianobrew]

I was just thinking about doing a single hopped IPA. Let me know what you think.

11 lbs American 2-row
1 lb Crystal 40

3.5 oz Amarillo (8.5AA) for the boil (0.25 ounces every 5 minutes from 65min-0min)

1056 Yeast

1.5 oz dry hopped

OG: 1.065
IBU: 70

I was wondering if anybody had tried something like this before and how it turned out.

I appreciate your thoughts.

 

[heywatchthis]

I personally don't buy in to the continuous hopping thing. For my IPAs, I tend to bitter, and then add all the rest of my kettle hops at <10 minutes. The dry hop looks good though.

To each their own. I think this will make a decent beer, but the contribution to flavor/aroma that you get in the first 30-40 minutes of a boil is minimal (read: not non-existent). Its mostly an in-efficient bittering charge.

 

[pianobrew]

That was what I was worried about. Maybe I'll have two stages of hops. One from say 70-45 min and the other from 20-0 min. I'll run some numbers and see what I come up with.

 

[Gtrman13]

I just tried my first continually hopped IPA. I used a mixture of Amarillo, Columbus, and Citra for the boil, and then I dry hopped the sh*t out of it with Amarillo & Citra. You should see the reactions of the people who try it! It's pretty phenomenal!

I can certainly say that you can get great results with the process, but I've never tried using the same hop bill with the standard addition process so I can't say one is better than the other.

 

[pianobrew]

I was originally thinking a combo of amarillo Citra and simcoe. Would you mind sharing your recipe?

 

[pianobrew]

Or Citra centennial amarillo. For an all citrus blend.

 

[scottland]

I was originally thinking a combo of amarillo Citra and simcoe. Would you mind sharing your recipe?

I've used that exact combo before: turned out excellent. Bittered with warrior, then mixed all three of those hops together (1.5oz citra, 1ozamarillo, 1ozsimcoe), and added them from 15min to 0min.

Turned out great, those hops play very nice.

 

[rodisian]

Just as an FYI, Dogfish Head uses warrior, amarillo, and simcoe in their 60minute IPA. A delicious combo!

 

[pianobrew]

That is! Yummy, but I wanna go for a super citrus IPA. I put in a ibu calc with this:

.5 Oz of each Amarillo citra and centennial from (70-50min) adding every 5 min

1 Oz of each of the previous from 20-0min adding every 5 min

It comes out to 85 ibus which might be a little high. I could just adjust a bit when I get the hops and the exact alpha acid.

 

[Jakemo]

That is! Yummy, but I wanna go for a super citrus IPA. I put in a ibu calc with this:

.5 Oz of each Amarillo citra and centennial from (70-50min) adding every 5 min

You really mean 70-50 min? That's an awful waste of hops.

1 Oz of each of the previous from 20-0min adding every 5 min

It comes out to 85 ibus which might be a little high. I could just adjust a bit when I get the hops and the exact alpha acid.

So you went with 6oz each of citra, centennial, and amarillo. Try this:

If you're going to be hovering over the pot for 5 min additions, why not just pull a Dogfish and have an addition every minute or two from 30-1 (30 additions)?
That's 0.2 oz each per minute.

Or, if you want to make it easier for calculations, 1oz each every 5 minutes from 25-0 (6 additions).

You'll still get your IBUs, but they won't be 85. It *will* have a heckuva lot more hop flavor and aroma.

 

[Jakemo]

Just read the title of the thread....d'oh!

 

[pianobrew]

I guess it is hard to put it in words...lol

Basically 1.5 ounces of bittering hops (1/3 each citra centennial Amarillo) continuously hopping from 70-50 min. And 3 ounces of flavor / aroma hops from 20-0 min (same mixture).

I just put it in 5 min increments to get and idea of the ibu's that I am working with.

From 50-20 minutes you don't get much flavor or bittering from the hops so I broke it up into the 2 steps

 

[pianobrew]

So it is only 4.5 ounces of hops for the boil all together.

 

[Jakemo]

Continuously adding bittering hops doesn't accomplish much. You won't get any tangible benefit from doing that vs adding one dose of the highest AA% hops. You're boiling off a lot of potential flavor and aroma by doing it, too.

 

[stubbornman]

Continuously adding bittering hops doesn't accomplish much. You won't get any tangible benefit from doing that vs adding one dose of the highest AA% hops. You're boiling off a lot of potential flavor and aroma by doing it, too.

He's boiling off flavor and aroma from his bittering addition? Is that what you are saying? If so, can you elaborate?

 

[pianobrew]

You boil off aroma and flavor by the act of boiling...lol. Heat destroys flavor compounds. Correct.

To me continuously hopping does two things:

1. Allows more for bittering or hoppiness for the beginning of the boil because less hops at a single time allow for more extraction

2. Develops a depth of flavor and aroma from the end of the boil because you kill off different flavor compounds per time in the heat of the boil. Think of a properly seared scallop. Brown crisp on outside; almost raw in the middle. Layers of flavor and texture. You (in theory) are allowing the beer to have as much flavor and aroma from the hops as possible.

 

[Gtrman13]

Sure, here's my recipe:

Batch Size - 5.5 gallons
Boil Volume - 5 Gallons
Boil Time - 90 minutes
OG - 1.090
FG - 1.028
Mash Temp - 154 degrees F
Fermentation Temp - 68 degrees F
Yeast - Wyeast Whitbread Ale 1099


Malt:

18# German Pils
1# Amber Thomas Fawcett

Boil Hops:

3 oz. Amarillo
2 oz. Citra
1 oz. Warrior

Dry Hops:

2 oz. Amarillo
2 oz. Citra


For the boil additions, it was easier to convert to grams. I mixed all of the boil hops together and did 13 additions from 90 minutes to flameout. This came to one 13 gram addition every 7.5 minutes. I kegged the beer and I dry hopped directly in the keg with a nylon hop bag with a ping pong ball to float it. Everything came out super delicious! It really is one of the very best things I've ever brewed. Obviously it was a spin-off of the Dogfish 90 minute IPA, but I changed up a few things to suit my tastes a bit better.

 

[Jakemo]

You boil off aroma and flavor by the act of boiling...lol. Heat destroys flavor compounds. Correct.

To me continuously hopping does two things:

1. Allows more for bittering or hoppiness for the beginning of the boil because less hops at a single time allow for more extraction

I would really like to see anything that supports this statement. The on;y way you're going to affect the utilization and AA extraction is by adding so many hops that it kills the boil. Otherwise, if it's still boiling, you're still extracting. No difference in how effectively AA is extracted.

2. Develops a depth of flavor and aroma from the end of the boil because you kill off different flavor compounds per time in the heat of the boil. Think of a properly seared scallop. Brown crisp on outside; almost raw in the middle. Layers of flavor and texture. You (in theory) are allowing the beer to have as much flavor and aroma from the hops as possible.

Yes. By continuously hopping throughout the "flavor" and "aroma" periods, you are essentially getting the whole possible range of flavor and aroma compounds possible. Whether you're getting the maximum amount of flavor and aroma is slightly debatable, since you can always add more hops, but the effect is still present.

 

[Jakemo]

Sure, here's my recipe:

Batch Size - 5.5 gallons
Boil Volume - 5 Gallons
Boil Time - 90 minutes
OG - 1.090
FG - 1.028
Mash Temp - 154 degrees F
Fermentation Temp - 68 degrees F
Yeast - Wyeast Whitbread Ale 1099


Malt:

18# German Pils
1# Amber Thomas Fawcett

Boil Hops:

3 oz. Amarillo
2 oz. Citra
1 oz. Warrior

Dry Hops:

2 oz. Amarillo
2 oz. Citra


For the boil additions, it was easier to convert to grams. I mixed all of the boil hops together and did 13 additions from 90 minutes to flameout. This came to one 13 gram addition every 7.5 minutes. I kegged the beer and I dry hopped directly in the keg with a nylon hop bag with a ping pong ball to float it. Everything came out super delicious! It really is one of the very best things I've ever brewed. Obviously it was a spin-off of the Dogfish 90 minute IPA, but I changed up a few things to suit my tastes a bit better.

When I first read this, I missed that you were dry-hopping in keg. I read "ping pong ball to float it" and went, "wait, that's what everybody tries not to have happen" hahahaha

 

[pianobrew]

I think that this is what I am going to go with:

11 lbs 2-row
1 lb crystal 40

.5 oz Amarillo (continuously hopped from 70-50)
.5 oz Centennial (continuously hopped from 70-50)
1 oz Amarillo (continuously hopped from 20-1)
1 oz Centennial (continuously hopped from 20-1)
1 oz Citra (continuously hopped from 20-1)
.5 oz Amarillo at flame out
.5 oz Centennial at flame out

1 oz Amarillo dry hopped for 10 days
2 oz Citra dry hopped for 10 days

1056 Yeast

OG: 1.065
IBU: 67 (estimated)

 

[Turfmanbrad]

FYI, for a great citrusy brew check out the "Fresh Squeezed IPA" recipe. I'm brewing it for the second time tomorrow but using citra instead of amarillo.

 

[pianobrew]

I did look at that recipe before. Let me know how it turns out.