Help interpreting a recipe

[Lvl5springroll]

Hello below is a recipe for a NE ipa. I’m confused on the hop addition part. The recipe states that there are hops to be steeped at the end of boil for 30 min in hot wort. So is it recommending I don’t chill the wort right away? Or should I chill the wort and then add those 3oz of hops. Also there is instructions For hops to be added as dry hops but doesn’t give a time frame. Should I wait until fermention stops? Or wait until beer is in secondary? Thank you!

 

[IslandLizard]

That recipe is indeed not very informative. There's are a few other irregularities in it too. The 1.25# of (raw) flaked grains shouldn't be there unless you'd do a mini mash. If steeped they'd add a lot of starch to your wort, however, most of that will precipitate out. You'll get very little benefit from it, if any.

Adding lots of hops after the boil, when the wort has cooled down a little, is standard for IPAs, especially NEIPAs. You should chill it down to anywhere between 180-150F, then add those hops.

Steeping at lower temps (150F) will retain most hop flavor and aroma, while adding little or no extra bitterness. At higher steeping temps more bitterness will be created, sacrificing more of the hop flavor and aroma due to the higher temps.

A 20'-45' "hop steep," "hop stand," or "whirlpool," as they are called, at temps between 150 and 180F is most common. If you don't have a pump to do a whirlpool, you should stir every 3-5 minutes during that steep. That will keep the hops in suspension, so they can lend their goodness to the wort. Make sure you stir well, but gently, without splashing or whipping air into your wort.

After the hop stand, chill down to pitching temps.

For a NEIPA you want to add your dry hops during active fermentation, say when 50-70% has fermented, so 50-30% yet to go.

Here's a good thread on NEIPAs by Braufessor.

 

[brewcat]

Look up hop whirlpool. There is some debate on best temp. I just have always pitched after boil for 30 minutes or so and then chilled after that time.

I try to dry hop towards the end of fermentation.

No need to secondary.

 

[IslandLizard]

How large a volume can you or do you boil?

What yeast are you planning to use?

How do you control fermentation temps?

 

[GilSwillBasementBrews]

Make sure you stir well, but gently, without splashing or whipping air into your wort.

After the hop stand, chill down to pitching temps.

Pretty sure that wouldn’t hurt anything as you will aerate your wort before you pitch yeast. If this was post fermentation I’d agree but pre fermented o2 mixed into the wort wouldn’t hurt anything.

 

[IslandLizard]

Pretty sure that wouldn’t hurt anything as you will aerate your wort before you pitch yeast. If this was post fermentation I’d agree but pre fermented o2 mixed into the wort wouldn’t hurt anything.

Uhm, there's a big difference!
Hot side aeration causes oxidation, resulting in off flavors, wort darkening, staling and reduction in hoppiness, hop flavor and aroma.

You'd only aerate or oxygenate a wort when it has chilled to pitching temps, right before adding the yeast. Oxygen at that point is beneficial, crucial even, for good yeast propagation and a subsequent healthy fermentation.

As soon as the lag time has passed and fermentation has begun any oxygen exposure is again unwanted and needs to be avoided.