Hop Bursting.... I love the results

[Owly055]

Not really "HUGE", if you ask me. Last beer I brewed was:
1 oz FWH
7.5 oz hopstand/whirlpool
Haven't dry-hopped yet, but plan on using 3 oz

OG was 1.069 and calculated IBUs were around 75, so that's an IBU/SG ratio of barely over 1, hardly a "hop bomb" by any stretch. You want good aroma, you have to pony up on the hops. Period.

Also, the beer you mention at the end is technically out of style for both American IPA and Imperial IPA (if that's what it's supposed to be). Not my personal preference but a lot of the east coast breweries seem to gear their IPA's towards the malty side.

The beer was not intended to be in any "style"....... I brew to taste, not style. I wanted the spicy herbal evergreen notes that Northern Brewer and Hallertau offer, with a touch of fruitiness. It probably could be called a BPA (bastard pale ale). I frankly do not think there really is a distinct "American IPA" style unless you define it as being 80+ IBUs and intensely citrus. What American microbrewer's label IPA is all over the map.

Is a stout hopped with Nelson Sauvin and made with pork juice a stout? Clearly not to style, but it's excellent...............



H.W.

 

[douglasbarbin]

The beer was not intended to be in any "style"....... I brew to taste, not style. I wanted the spicy herbal evergreen notes that Northern Brewer and Hallertau offer, with a touch of fruitiness. It probably could be called a BPA (bastard pale ale). I frankly do not think there really is a distinct "American IPA" style unless you define it as being 80+ IBUs and intensely citrus. What American microbrewer's label IPA is all over the map.

Is a stout hopped with Nelson Sauvin and made with pork juice a stout? Clearly not to style, but it's excellent...............



H.W.

I was really going by the BJCP guidelines. But you're right, good beer is good beer. Now, the Nelson Sauvin stout, I'm not so sure about...that is a hop where a little bit truly goes a long way!

 

[Owly055]

I was really going by the BJCP guidelines. But you're right, good beer is good beer. Now, the Nelson Sauvin stout, I'm not so sure about...that is a hop where a little bit truly goes a long way!

I love Nelson Sauvin more than any other hop I've encountered. You are somewhat right about "a little bit goes a long way". A have several brews where Nelson is the main character. It goes well with a hop that people describe as having a stone fruit flavor. Most recently Calliente, which was cheap at Yakima Valley Hops. I brewed a beer entirely from Munich 20 (German) at about 6% abv. hopped with Summit for bittering 1/4@60, and Nelson Sauvin and Calliente 1/2 oz each at 5 minutes (2.5 gallon brew). It gets raves from everybody who tries it. I use Nelson a lot with Motueka. I've tried it with other hops with less success. My stout is all Nelson. IBUs 45. 1/4 ounce of Nelson at 60,30,and 5 in a 2.5 gallon brew. It uses 2 row for a foundation, and has Carafa 2, chocolate malt, rolled oats, torrified wheat, and cocoa........ I was "cleaning out the closet ;-).
My next stout will be a chocolate cherry stout hopped with Nelson Sauvin.

H.W.

 

[PissyFingers]

My last brew I did a hop burst from the 15 minute mark, no 60min bittering addition. It was a a simple IPA recipe.

5 kg Pale Ale Malt
450grams Munich
150grams light crystal
Mash @ 68
Fly sparge
WLP001

10grams Nelson 10grams Galaxy 15mins
25grams Nelson 25grams Galaxy 10mins
25grams Nelson 25 grams Galaxy 5mims
35grams Nelson 25grams Galaxy 0 mins..... Whirlpool for 15mins
Chilled wort to 65 celsius 45grams both Nelson and Galaxy.... Whirlpool 20 mins

Ten days at 18 celsius

I decided not to dry hop this just to see what the out come was compared to my usual 160gram DH......

I liked the results, the bitterness is very soft but it is there, the aroma doesn't have the punch DH gives you but it's still there, the taste how ever was a massive fruit punch bowl. This has become my standard way to brew hoppy ales, though I do add a 60 mins additions for higher gravity IPA's. Also these two hops are magic together if you're after a tropical style IPA rather than the classic grapefruit pine style.

 

[Owly055]

My last brew I did a hop burst from the 15 minute mark, no 60min bittering addition. It was a a simple IPA recipe.

5 kg Pale Ale Malt
450grams Munich
150grams light crystal
Mash @ 68
Fly sparge
WLP001

10grams Nelson 10grams Galaxy 15mins
25grams Nelson 25grams Galaxy 10mins
25grams Nelson 25 grams Galaxy 5mims
35grams Nelson 25grams Galaxy 0 mins..... Whirlpool for 15mins
Chilled wort to 65 celsius 45grams both Nelson and Galaxy.... Whirlpool 20 mins

Ten days at 18 celsius

I decided not to dry hop this just to see what the out come was compared to my usual 160gram DH......

I liked the results, the bitterness is very soft but it is there, the aroma doesn't have the punch DH gives you but it's still there, the taste how ever was a massive fruit punch bowl. This has become my standard way to brew hoppy ales, though I do add a 60 mins additions for higher gravity IPA's. Also these two hops are magic together if you're after a tropical style IPA rather than the classic grapefruit pine style.

Nelson Sauvin is my favorite hop bar none. I've found a number of combinations that work, but haven't tried Galaxy. The two best results I've had have been with Motueka and with Calliente. Nelson seems to pair best with tropical fruit / stone fruit flavors.


H.W.

 

[crash568]

The method I have been using for all of my beers now is doing a first wort hop addition for just about all of my IBUs then adding the rest of my hops at 10-0 min followed by about 6-7 day dry hop. I have had a nice smooth but pronounced bitter and tons of flavor and aroma. The first wort addition I think is key in getting the bitter you want but also locking in some of the flavor from that addition as well.

 

[Owly055]

The method I have been using for all of my beers now is doing a first wort hop addition for just about all of my IBUs then adding the rest of my hops at 10-0 min followed by about 6-7 day dry hop. I have had a nice smooth but pronounced bitter and tons of flavor and aroma. The first wort addition I think is key in getting the bitter you want but also locking in some of the flavor from that addition as well.

I've done a pseudo FWH a number of times using BIAB. I don't really think it's a legitimate FWH because the time from draining the bag to boil is far less than in conventional brewing. I suppose a half hour steep at mash temp would mimic it. No lauter or sparge results in less pre-boil steeping time.


H.W.