late hopping

kurtz · Post by **kurtz** » Friday Dec 30, 2005 1:17 pm

The kilo of hops, in the boil for how long?
I heard on one of the Brewing Network shows a method of putting a big amount of hops in the boil for only a couple of minutes

The longer the hop is boiled the more the utililistion of Alpha Acids (up to a point). Hops boiled for 60 minutes will reach near max utilisation, hops boiled for 30 seconds will yeild no Alpha Acid but lots of the lovely hop aroma that is driven off in a long boil.
The actual recipe is at home but it is along the lines of

70% of grist Floor Malted Pale Ale..say 7 kilos
30% of grist Melanoidan..say 3 kilos
Mashed at 68 - 69

First hop addition at boil (60 minutes) 100gms Cascade 5.8%
40 minutes 100gms Cascade
30 minutes 100gm cascade
20minutes 100gms Cascade
10 minutes 100gms cascade
0 minutes 500gms cascade

Yeild = 44 litres
Starting gravity 1070
Yeast = Wyeast London ESB 1968
Final Gravity 1020

The high mash temperature led to a massive malt profile which was somewhat balanced by the mega hopping.
You literally got a hop buzz from this beer!!

Had this note from another brewer when it was about 2 weeks old !!
"Great beer last evening; well-balanced, clean, excellent hop character.
You will be very proud of it after at least a month of lagering.
Thanks for bringing along a sample for me to taste."

Kurtz

yardglass · Post by **yardglass** » Friday Dec 30, 2005 1:53 pm

kurtz wrote:Yardglass..$4 to $5 per 50 gms!
Thats $80 to $100 per kilo
Thats a lot of cash...and Kurtz has been known to use a kilo of hops in 25 odd litres !!!..seriously..
......

Kurtz

kurtz,
what qty are you purchasing your hops in and how much $$$$$$$.

if i'm being ripped off i'd be interested in knowing by how much.

cheers
yardy

db · Post by db » Friday Dec 30, 2005 6:38 pm

kurtz wrote:The actual recipe is at home but it is along the lines of

when you find the actual recipe (with some indication of your boil gravity, final ibu's etc) i'd be interested to read it

Dogger Dan · Post by **Dogger Dan** » Saturday Dec 31, 2005 11:36 am

Kurtz,

Out of curiosity, does that beer taste like a big grapefuit?

That is a whole hockey sock of Cascade and not for the faint of heart.

If you love hops, thats a good recipie

Greg

I listened to the same show, I would actually like to try that against one of my regular brews. You wouldn't need any of the standard bittering hops as they don't give aroma. Also it would be a pile of noble hops to replace it. If you try it let me know how you make out.

Yard,

I to buy in small quantity, the HBS goes through a lot so the small quantity I buy is always fresh and I need not worry about stale hops. Its a trade off but one I am willing to make. Mind you I don't use a kilo at a shot, normally 50-75 grams a batch.

Dogger

Dogger

yardglass · Post by **yardglass** » Sunday Jan 01, 2006 9:53 am

thanks DD,
i used 50 gm in my partial yesterday, i can live with $5 a batch.

yard

tyrone · Post by **tyrone** » Sunday Jan 01, 2006 8:30 pm

I've thrown the hops in loose for no bad result, so don't worry!Dogger arn't we all hop heads then ?seing as we all take a dose of hops as often as possiable

tyrone · Post by **tyrone** » Sunday Jan 01, 2006 8:32 pm

sorry about the typing as the Mother in law visited and got me pissed!Lucky arn't I

kurtz · Post by **kurtz** » Sunday Jan 01, 2006 10:12 pm

I to buy in small quantity, the HBS goes through a lot so the small quantity I buy is always fresh and I need not worry about stale hops. Its a trade off but one I am willing to make. Mind you I don't use a kilo at a shot, normally 50-75 grams a batch.

Dogger

I use sometimes a kilo sometimes less but often a few hundred or more grams in a 40 -50 lite batch.
Ol Sopforific which I have on tap used Saaz (3.2%) to about 40IBU ..about 250gms then about 500gms of Hallertau Hersbrucker at about 3% at finish, its a big big 1062 beer as well, and, by the way it is infected.
It has an intense hop nose, a big malty body , a good balance of bitterness and malt but a lingering slightly acidic aftertaste.
It is not , by the way an unpleasant aftertaste, in fact it is almost..come on have another type of aftertaste, you see the beer is quite pleasant to drink.
I used 100% Moravian Pilsener malt of the Hanka variety (grown in Moravia malted in Bavaria) and triple decocted, thus the huge malt profile and the ability to hop it up to 40 IBU (Pils Urquell use a similar regime).
The results of the infection are so minor that it could be put down to overhopping with low alpha hops. Just before christmas I took it aroumd to a friends place where 5 of us were having a little Christmas Tasting Party (and 4 of us were driving, one some 65km home so taste and sip it was). We all agreed that it was a damn fine (tough out of style, any style) beer but were unable to get to the aftertaste...infection or hop over bill?? I am going the minor minor infection path..

Kurtz