Oops, I did it again

[duskb]

There's always something...this time I made my 60 minute hop addition (.3oz of Williamette) at the 45 minute mark. I misread the recipe.

So, what exactly can I expect to change with my brew this time out?

 

[ksbrain]

0.3 oz? LOL

You will have approximately 2 fewer IBU.

RDWHAHB.

 

[BreckBastion]

You could have just went crazy on that and added .5 oz to counter your tardiness.

 

[strat_thru_marshall]

.3 oz of willamette for bittering? what style is this?

 

[Ace_Club]

Bunch of EACs.

 

[duskb]

.3 oz of willamette for bittering? what style is this?

It's supposed to be an amber ale sort of like Fat Tire. 6lbs of Munich, 1lb of DME, 1lb of light grain, .3oz of Galena at the start and .3 of Williamette at 60 min.

I thought the longer you boiled the hop the more bitter the brew got? This should mean the beer would be a couple of IBU more, no?

 

[lumpher]

omg.. throw it out. trash all the way.. or maybe it's such a minor thing, it's fine

 

[Frodo]

It's supposed to be an amber ale sort of like Fat Tire. 6lbs of Munich, 1lb of DME, 1lb of light grain, .3oz of Galena at the start and .3 of Williamette at 60 min.

I thought the longer you boiled the hop the more bitter the brew got? This should mean the beer would be a couple of IBU more, no?

The way you state ".3oz of Galena at the start and .3 of Williamette at 60 min" indicates to me that you're doing it backwards.

The hop additions are done "count down" style, so a 60 minute hop addition is done for a total of 60 minutes (or the start of a 60 minute boil) and a 0 minute hop addition is put in at flameout, or at the end of the boil.

 

[duskb]

The way you state ".3oz of Galena at the start and .3 of Williamette at 60 min" indicates to me that you're doing it backwards.

The hop additions are done "count down" style, so a 60 minute hop addition is done for a total of 60 minutes (or the start of a 60 minute boil) and a 0 minute hop addition is put in at flameout, or at the end of the boil.

You are correct. Poor nomenclature in the OP. I executed the 1st addition correctly, 60 minutes out from the end of the boil. The 2nd, however was at 15 minutes out instead of 0 min/flameout.

I know the beer will be fine since I do 15 min additions all the time...it's just usually they are followed up by another 0 min addition as well. I was just curious how I could expect the beer to change given how I (accidentally) deviated from the recipe. A previous poster suggested I'm a few IBU's short, which is actually a bummer since the last time I made this I thought it could some extra hops...but not enough to turn my smile into a frown.

 

[Frodo]

In that case, it will be ever so slightly more bitter. The larger difference would be that more of what was to be hop aroma (0 minute) will now be more along the lines of hop taste (15 minute).

 

[duskb]

In that case, it will be ever so slightly more bitter. The larger difference would be that more of what was to be hop aroma (0 minute) will now be more along the lines of hop taste (15 minute).

Well there you go a perfect mistake. : )

 

[SankePankey]

There's always something...

Oh... You're not that innocent, Britney.

 

[Pappers_]

If you want to add some aroma (for what you lost by adding at 15 instead of 0 minutes), you could dry hop.

 

[Hannable1975]

Bunch of EACs.

bwahahahahaaaaaaaaaa

 

[duskb]

If you want to add some aroma (for what you lost by adding at 15 instead of 0 minutes), you could dry hop.

Good idea. I've never tried that. How exactly does this work and how much should I be adding?

 

[Frodo]

Dry hopping is adding hops directly to the fermenter for aroma, usually only for maybe 5 to 7 days, so you wait until you're nearing the time when you're going to bottle to add the hops. Definitely wait until fermentation is at least slowing or stopped so the dry hop aromas don't get pushed out of the airlock. You can add to the primary fermenter, or add them to the secondary if you use one.

You can add them in a hop or grain bag (especially if you use pellets), or just directly to the fermenter (usually if they're whole). If you use a bag, you should sanitize or boil that first, but the hops you don't have to worry about because they're naturally resistant to bacteria.

The amount to use is up to you, but 1 to 2 oz seems to be the norm. And any type will work, but supposedly you'll get more aroma out of hops with higher AA%.


Some discussion on dry hopping here:
https://www.homebrewtalk.com/f12/should-i-use-hop-pellets-whole-hops-dry-hop-question-too-163319/

Many other discussions on dry hopping on this forum as well, if you search.