Hop Addition question

[rkohman]

Hello,

This may be obvious to most of you... but I've been looking at recipes and some have a 0 minute hop addition. At first I thought this meant to dry hop... but then I saw some recipes with both 0 minute and a dry hop.

What is a 0 minute hop addition?

Thanks!
Richard

 

[erick0619]

Once you turn off your burner/stove you add those in. Also know as flame out.


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Where do you place your probe?

 

[Queequeg]

Yep, though IMO a flameout addition is somewhat meaningless as it is effectively a high temperature steep the length of which is determined by the efficiency of your cooling. Instead I add any knock out additions at 1 min or replace with an 80°C steep for about 1 hour or so if the really want a big aroma.

 

[rkohman]

Thanks for the responses.

Can someone explain the process involved in a 80 degree 1 hour steep?

Thank you,
Richard

 

[McGarnigle]

Yep, though IMO a flameout addition is somewhat meaningless as it is effectively a high temperature steep the length of which is determined by the efficiency of your cooling. Instead I add any knock out additions at 1 min or replace with an 80°C steep for about 1 hour or so if the really want a big aroma.

But wouldn't adding at 1 minute also have the problem of being dependent on your cooling system? Only difference is you're adding one minute of boiling.

 

[Queequeg]

^^ yes, but the same can be argued for all your hop additions. The point is they are boiled for different times producing different amounts of bittering and secondary flavour compounds.

At flameout they are steeped below 100C for an unspecified time and temperature.

If you are trying to capture aroma only, imo it makes sense to steep at a specific temp for a specific time.

 

[Queequeg]

Thanks for the responses.

Can someone explain the process involved in a 80 degree 1 hour steep?

Thank you,
Richard

You cool you wort to 80C and then add your aroma hop additions, partially cover and keep it at 80C by periodically applying heat. Steep like this from anywhere from 30Mins to 1hour 30mins. Then precede to cool to pitching temperature

You can steep at different temperatures but the reason I suggest 80C is that you get very little bittering from existing hops in the kettle and the aroma additions, this makes IBU calculations easier, as you can essentially ignore the effect of steeping on IBU's

The closer you get to 100C the more AA utilization you get and since there are not established ways of working this out it makes IBU estimates difficult at temperatures above 80C especially if the steep temperature is allowed to drop naturally.

The other reasons are that 80C temps the wort sanitized and is still hot enough to keep DMS driven off. Plus I think that volatile hop aromas are preserved better at low temperatures when you consider that at 100C they are progressively diminished.