Unhopped LME 20 min Hop Boil

[cramar]

Second batch brewed, first one went down great, this time I used Briess Golden Light LME but didn't appreciate that this LME is not hopped whereas the last batch I used Coopers Lager LME which IS hopped.

So, like last time, I did a 20 min boil with the additions noted below, if I didn't get any bittering hop effect and the LME is unhopped I'm wondering how this is gonna taste (it's still actively fermenting).
Funny thing was I put this recipe into BeerSmith 2.0 and BrewTarget (used the 2.5 gallon boil setting with 20 min boil time and everything looked good, so I proceeded, actually shows I have a very hoppy beer).
I'm gonna ferment, bottle and age it but I'm just wondering what to expect.

- Bring 2.5 gallons water to boil
- Remove from heat
- Add 2.2 lbs of Muntons Light DME, incorporate
- Return to boil
- Add 2 oz cascade hops for 10 min (20 min total boil)
- After 10 minutes add 1 oz cascade hops for 10 min (10 min total boil)
- Remove from heat, Remove hop bags
- Stir in 1 lb Muntons Light DME
- Stir in 3.3 lb Briess Golden Light LME
- Cover for 10 min, ice bath 20 min, etc
- Add to fermenter, yeast, etc
- Ferment 3 weeks, bottle,etc

 

[logan3825]

Hop schedules are easier to read if you use this format. The time being time left in the boil.

2oz Cascade 8%AA (20m)
1oz Cascade 8%AA (10m)

I have done several 20m boils now. They all turned out really good. It won't be quite as bitter as you originally intended but would have quite a bit of hop flavor. I would dry hop for 5 days before bottling. That will really pump up the hop flavor.

 

[unionrdr]

If you want any bittering in the beer using un-hopped LME,you need to boil some high alpha hops for 60 minutes to get the bittering out of them. Then flavor additions at say 20 & 10 minutes.

 

[Calder]

If you want any bittering in the beer using un-hopped LME,you need to boil some high alpha hops for 60 minutes to get the bittering out of them. Then flavor additions at say 20 7 10 minutes.

I disagree. You can get a lot of bittering by loading the hops at the end. I do a lot of experimental beers with extract and only 20 or 30 minute boils. Yes you will get a lot more with a 60 minute boil, but you do get more out of the first 20 minutes than you get out of the last 20 minutes, so it is diminishing returns.

The 60 minute time seems to be the point where you exhaust the extraction of bittering compound from hops (that is the maximum useful time) and where you boil off DMS from grains (the minimum required time). So it is useful for all-grain, but for extract, there is more flexibility.

My estimate for the OPs beer is 35 IBUs, which isn't too bad.

 

[unionrdr]

Nope. Never got too much bittering at all from the last 20 minutes. Loading flavor hops,especially using "C" hops with there grapefruit flavor,could easily be misstaken for bitterness.

 

[logan3825]

Nope. Never got too much bittering at all from the last 20 minutes. Loading flavor hops,especially using "C" hops with there grapefruit flavor,could easily be misstaken for bitterness.

You haven't added enough hops at the end of the boil then.

When I do a 20m boil I do a 45m steep before cooling.

 

[deerleg]

Both could be right....
Utilization is a function of time and boil gravity. In this case that of the isomerization of the alpha acids that impart bitterness. The longer the boil the higher the utilization. Charts run out as long as 90 min.
So if I want similar imparted bitterness (IBU) in a shorter boil I need more hops.

 

[unionrdr]

Steeping for 45 mins after boiling for 20 might be causing a bit more bittering...

 

[ACbrewer]

Steeping for 45 mins after boiling for 20 will cause a bit more bittering...

(FTFY) ...

And now we take a break for SCIENCE.... Bittering from hops is primarily thought to occur from the isomerization of Alpha Acid.* The issomerization takes place at high heat, and the amount of issomerization is also time dependant. So if you leave the temps on high for long, you will get more alpha acid into solution.

It is also worth noting that the flavor and aroma are temp and time dependant as they are volitale, and will boil off over time as the heat is maintained.


*I say thought because even the hop guys (who study hops) don't know all of what causes the hop flavors. They've identified AA as a major contributor, but in isolation, it isn't the sole contributor.

 

[logan3825]

Steeping for 45 mins after boiling for 20 might be causing a bit more bittering...

Might be. Hops late in the boil do add bittering though so if you add enough you can still get enough IBU's.