Short boil

[drat12]

So, I just had something happen to me that has never happened to me before. I was having an amazingly smooth brew day, then my propane crapped out with about 10 minutes to go in the boil. It was an Irish red(yep, I know too late for st patricks) and had two hop additions: at 60 and 30.

I am a bit concerned about not getting some of the carmelization, but is there anything else I'm missing in not finishing the boil?

 

[brewkinger]

Simple answer is RDWHAHB.

Nothing you can do about it now. You are.missing out on 10 minutes of bittering utilization and flavor.
If it were me, I would have added some hops at flameout and called it a day.

 

[RM-MN]

If you didn't chill as soon as the propane ran out the hops would have continued to add bittering until the temperature dropped below 180 or so. Without chilling it would probably take more than an hour for the wort to cool that much.

 

[drat12]

If you didn't chill as soon as the propane ran out the hops would have continued to add bittering until the temperature dropped below 180 or so. Without chilling it would probably take more than an hour for the wort to cool that much.

That's what I was thinking. I kept on the same schedule and started chilling when the clock hit zero. Hope it works!

 

[drat12]

Simple answer is RDWHAHB.

Nothing you can do about it now. You are.missing out on 10 minutes of bittering utilization and flavor.
If it were me, I would have added some hops at flameout and called it a day.

What would have adding some hops at flameout done for a beer with additions at 60 and 30?

 

[RM-MN]

That's what I was thinking. I kept on the same schedule and started chilling when the clock hit zero. Hope it works!

The isomerization of the hop oils that give bittering starts fast but then tapers off toward the end of the boil so you will have almost all of the bittering that you planned for.

What would have adding some hops at flameout done for a beer with additions at 60 and 30?

As you boil the wort with the hops some of the oils isomerize to provide the bitterness but there are a lot of different oils in the hops, some of which give us the aroma. The oils that give aroma are volatile and will be mostly boiled off but if you add them at flame-out most of them will remain and provide aroma and flavor, more flavor than your 30 minute addition. As your beer ferments, the action of the CO2 being released will scrub out some of the aroma oils so sometimes we add hops at the end of the fermentation just to add more aroma. That is what is called "dry hopping". Even with dry hopping, over time in the bottles much of the aroma will be lost so plan to drink up a dry hopped beer within 2 to 3 months.

 

[drat12]

The isomerization of the hop oils that give bittering starts fast but then tapers off toward the end of the boil so you will have almost all of the bittering that you planned for.







As you boil the wort with the hops some of the oils isomerize to provide the bitterness but there are a lot of different oils in the hops, some of which give us the aroma. The oils that give aroma are volatile and will be mostly boiled off but if you add them at flame-out most of them will remain and provide aroma and flavor, more flavor than your 30 minute addition. As your beer ferments, the action of the CO2 being released will scrub out some of the aroma oils so sometimes we add hops at the end of the fermentation just to add more aroma. That is what is called "dry hopping". Even with dry hopping, over time in the bottles much of the aroma will be lost so plan to drink up a dry hopped beer within 2 to 3 months.

I get this, RM. I guess I'm still confused about why I would add additional hops when I'm doing a malty red ale where the recipe calls for 60 and 30 minute additions. I didn't chill for those last 10 minutes so the isomerization should have still taken place. There is no desirable reason to add dry hop or hops at flameout when the recipe doesn't call for it, at least from my line of thinking.

I'm not trying to start a war here, just trying to understand the logic. Thanks for any further discussion/suggestions!

 

[Singletrack]

If you like a malty red ale, then you took the best course of action. Good thinking!

I too would have added a bunch of hops at flameout and some dry hops and maybe even a splash of hop tea before bottling, but that's because I don't like a malty red ale. Needs more hops!

 

[drat12]

I see what you're saying , Singletrack. Thanks for the comment. So, I'm not missing anything by not adding hops at flameout or dry hop in this case then (based on the recipe), correct?

 

[Control_Tech]

I don't think you have much to worry about. If it was just the last ten minutes and you didn't chill yet, no worries. The wort was still in the 200 degree range, I'm guessing. I don't think you will notice much if any difference in the hoppiness. And probably not a big difference in caramelization. Had it been thirty or forty five minutes, you would have a noticeable difference in the caramelization. Just my opinion.

Drink it and enjoy!

 

[Singletrack]

I see what you're saying , Singletrack. Thanks for the comment. So, I'm not missing anything by not adding hops at flameout or dry hop in this case then (based on the recipe), correct?

I think your beer will turn out just as you intended. More hops was not the correct answer this time. Happy brewing!