Has anyone ever tried this?

[smarek82]

I was just drinking a founders centennial IPA and was intrigued by the amount of hop flavor it had.

I've seen recipes that throw a lot of hops at then end of the boil to preserve
alpha acids and not have them isomerized, but what if there was 1 large hop addition at 30 min which is typically the "flavor addition" during the boil?

For instance an average pale ale with 80% base malt and 20% lt. crystal/munich/etc....with 2 oz of centennial (~9%AA) at 30 min.
With an OG of 1.054 and FG of 1.011 this rounds out to about 46 IBU using Tinseth.

How would the beer turn out? Has anyone ever done this?

This could be completely stupid, but I'm just having a curious kinda night.

 

[bkov]

yup, although 20mins but be slightly more efficient than 30mins.

they say 25mins-10mins is mainly for flavor and 10minutes or less is mainly for aroma....but everyone has greatly different chilling times

 

[JLem]

I haven't tried it, but I have heard it referred to as hop-bursting. There's a good article here on this technique - http://www.mrmalty.com/late_hopping.htm