Hops in Stouts

[Amiaji]

Is there any reason to use a hop for bittering in a Stout other than a high alpha hop such as Magnum or Simcoe? I have been playing around with a recipe and am not sure which hop to use. With the price of hops these days it makes more sense to me to use high-alpha hops for bittering, but only if it wont make a difference in the final product. From all I have read the flavor and aroma of the hops wll boil away in a 60 minute boil. I guess my question is if that is true? Or will different hops leave different flavors behind?

 

[Travel_mon]

Greetings.

Typically for a stout recipe high AAU hops are not traditionally used. Doesn't mean you can't use 'em though. The hops used on stouts are in the 5% AAU range, and two oz. hops is all you need. Given that you are making a stout, the malt characteristics are what you're looking for. The hops are used to just balance out the malt a bit. I'd suggest Fuggles/East Kent Goldings or something along those lines. Get 2 oz. One oz. 10 min. into the boil, then 1/2 oz. mid way though the boil and the last 1/2 oz. the last 10 min. of the boil. Depending on how much wort you start with on the boil, I'd also suggest a 1.5 hr. boil.

Hope this helps.

Cheers
Travel_mon

 

[Chriso]

For Imperial Stouts, such as the 888 RIS, it's commonplace to use a high-AA for the bittering hop - for ours, many people used Magnum. Also, if you choose to make an American stout, high-AA American hops can be considered appropriate.

When your stout is only 4-5%, and 35 IBUs, it's not too hard to stick with EKGs or Fuggles or the like. But when it's closer to 6, 7, 8% ABV, and when you're pushing 50+ IBUs, then that hop bill can get mighty expensive. I'm in favor of going the economical route, and using a neutral high-AA (or even mid-AA like Challenger - still favors the British style) hop for bittering to save money.

 

[Beerrific]

I agree, if you are looking for a high IBU stout with later flavor and aroma additions, I would use something high alpha for the bittering. However, if you are making a stout that has a very restrained hop profile I would use a lower AA hop that is traditional to the style.

For example, I made an oatmeal stout that needs very little to no hop flavor or aroma. I used 2.25oz of Kent Goldings hop for a 60 minute addition. When you use that many hops some flavor will still come through even though they are boiled for 60 minutes, but this is what I was looking for.

 

[Arneba28]

I just made a traditional irish dry stout, the abv was only 4.5% and 37IBU to follow traditional guildlines so the East kent golding went great with it. I used 1.5oz at 60 and .5oz at 30 and that was it. For a traditional stout or even a sweet british stout you do not need a aroma hop addition as the malt should be accented. This is now 2 months old and is wonderful. The EKG at 30 gives it a very subtle earthy hop tastes that goes great with the roastyness. I have done stout before and didnt care for the outcome even when I used centennial hops, Just to much right in your face hop character for a stout.

 

[Amiaji]

I am making a dry stout with only one hop addition at 60 minutes. So I guess I will go with EKG, Willamette, or something along those lines. Everything I had read said all the flavor and aroma would be gone with a 60 minute boil but it makes sense that if that is the only hop in the beer some of the flavor would still be there. With a later hop addition I can see where that would cover up anything left by the bittering hops.

Thanks for the advice.

 

[mew]

I made an oatmeal stout that needs very little to no hop flavor or aroma. I used 2.25oz of Kent Goldings hop for a 60 minute addition. When you use that many hops some flavor will still come through even though they are boiled for 60 minutes, but this is what I was looking for.

To save a bit of money, you could bitter with a high AA hop like Magnum and then throw in a quarter oz of EKG at 20 min.

 

[david_42]

I use Columbus for bittering in many dark beers, including stouts.

 

[the_bird]

Remember, too, if you're using a 15% AA% hop instead of a 5%, you're only using a third the amount - so even if there WAS any residual flavor after 60 minutes, it would be off a very small amount of hops.

 

[desertbronze]

I recently brewed 12 gallons of dry stout. Bittered with 2 ounces of homegrown Nugget hops - first wort hopped. I know it's not traditional - but that's how I like 'em. Great beer - lots of roasted malt flavor with a dry finish. Try it and see if you like it.

 

[snazzy]

have 2oz of home grown nuggets in the freezer now. Would that be to much hops for 5gal of stout?