Hop additions

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Hazelwood Brewery

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I was just reading a post by @Richy25 about a recipe and noted a 30 minute hop addition. I use 60, 15, 0 minute additions and it made me wonder what timing others use and the rationale for it?
 

the baron

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I do not as a general guideline use bittering hops anymore unless it is a specific recipe that absolutely requires it. I use as any of these 30, 20, 15, 10 ,5 I do not use flameout as I do no chill and it would add too much bittering. So any computation of those 5 figures. I get my bittering from the flavour hops I use in the recipe. I am of the thought that bittering hops are /were only used to save using the more expensive flavour hops but in modern day ales/beers we have all become accustomed to hoppier beers even lagers are getting hopped. I also do not like too much bittering in any beer even bitter which I keep below 30 IBU's
 

Duxuk

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I do as Hazelwood Brewery. At flameout, though, I cool to 80C before adding the hops for a 10 minute steep. It seems to preserve the lighter elements of hop flavour. I've pretty much dropped dry hopping, after more than 20 years of doing it! . It gives a hit of late hopped flavour but lasts a very short time. After a month in the bottle I wonder why I bothered with it.
With no chill, which I used to do, I find the bittering is much higher but it's hard to get good late hopped effects. Dry hopping was my only option then but a home made emmersion chiller greatly improved my beers. It took me a good while to get my hop schedule right when I first cooled to pitching temp.
 

Hengoedbrewer

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I have just brewed an IPA (fermenting now) with Citra and Cascade and I didn't add my bittering hops (Magnum) until 20 mins before the end then 10, 5, and below 80c. I'll also dry hop for between 3-5 days. Will be first time I have "late hopped" so will be interesting to see how it goes.
 

Hazelwood Brewery

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I’ll be making my first hazy IPA at the weekend and plan only late additions for that- another first for me.

I am quite partial to a hop though so will be adding quite a lot probably about 50g of Citra at 15 mins and 100g of lemon drop in my hopstand (30 mins at 165F).

The Citra addition should give me some bitterness without overdoing it.

...probably ;)
 

samale

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I do no chill as well so most of my hops are added at flameout and dry hop for pale ales and IPA. Stout and red ale get a bittering hop at the start of the boil
 

Mrhandsome

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Interesting thread. I dry hop my ipas but it takes me a while to get through a batch and they do lose their initial hoppiness pretty quickly. Maybe more late additions are the way to go for my brews.
 

the baron

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I do dry hop and have not conducted any real experiments but I do only late additions and do not do massive dry hops like some of the hop heads and my IPA's do change over time but so do all beers and maybe some people see that change as the dry hops wearing off. My beers change but I think that the late additions do help to keep the flavour in the beer for longer. If you are into massive dry hops you obviously are burning your taste buds ( as you strive for even hoppier taste)and are more susceptible to changes in hop flavour. I do not doubt that any beer will lose some flavour over time and a freshly dry hopped beer will always taste for a want of words fresher and hoppier but I do not suffer the same large difference that some report as I perceive it as maturing IMO
 
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foxy

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If using no chill the best way to add the late additions is to save a couple of litres of wort separately. When ready to use the no chill boil the couple of litres,. add the hops for 15 minutes or whatever time the late editions go in then add that to the bulk of the wort in the fermenter
Here is a copy of Gordon Strong's Summer Rye no additions until after the boil. I have made this twice now and it is a tasty drop.
https://www.homebrewersassociation.org/homebrew-recipe/summer-rye/
 
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foxy

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Yes I don't do no chill any more but I either boiled them in a bag or filtered through a fine filter. It saves a lot of time doing trial and error to get the late additions right so the beer doesn't end up to bitter as Duxuk found. (also edited my other post.) with an example of no hops until after the boil.
 

the baron

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Thanks for that I do remove my hops at flameout and do not leave them in to chill down as I know that it becomes a minefield regards bitterness and IBU's
 

pms67

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Yes I don't do no chill any more but I either boiled them in a bag or filtered through a fine filter. It saves a lot of time doing trial and error to get the late additions right so the beer doesn't end up to bitter as Duxuk found. (also edited my other post.) with an example of no hops until after the boil.
No hops until after the boil?
Fill us in please mate, I missed the info on that
 
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