Newbie question about recipes...

[Ntwkdsnr]

First off, this recipe is extract with specialty grain steeped.

It calls for a hop aroma steep at 0 minutes.

Are the hops added at the end of the wort boil and left in during the chill down and fermentation?

If further indicates that there is 0.0 IBUs added from these hops.

Thanks!

 

[dkevinb]

Yes. Add them at flame-out and leave them there. You won't get any more bittering units (IBU's) from them because you're not really isomerizing much in the way of hop oils, but you will get aroma from them.

 

[kh54s10]

I put them in when I shut off the flame, I take them out when the wort is almost cooled to pitching temperature. I use a 5 gallon paint strainer bag to control the amount of hop trub.

Anything in the fermenter would be added later as dry hopping.

 

[Ntwkdsnr]

Makes sense. Thanks!

 

[DocDriza]

As a fairly new home brewer, here is what I have learned. The longer you boil hops, the more bitter the beer will be.

 

[balrog]

What little I know is
60 min hop boil gives bittering but drives off flavor and aroma.
15-20min hop boil will give very little buttering, but will add flavor but drive off aroma.
0-10min hop boil will give almost no bitter or flavor but will add aroma.

 

[McGarnigle]

As a fairly new home brewer, here is what I have learned. The longer you boil hops, the more bitter the beer will be.

Yep. But the longer you boil/cook them, the less the flavor and (especially) aroma come through.

 

[DocDriza]

Yep. But the longer you boil/cook them, the less the flavor and (especially) aroma come through.

Yes, of course, but that's why you have bittering hops and aroma hops. I understand that.

 

[ncbrewer]

This BYO article http://byo.com/component/k2/item/2808-hop-stands has lots of good info about hop stands. You can get hop flavor and aroma by leaving the zero minute hops in the hot wort for some period of time.