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Zero Hot Side Hops - Scott Janish Post


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#41 Genesee Ted

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Posted 15 March 2017 - 06:49 AM

I definitely include them in that category.


And I've found I far prefer dry hop to WP hops.


Recent research has shown that you get bitterness from dry hopping...don't you listen to the podcast? :) It comes from humulinones, which are oxidized alpha acids.


All of this.

Your money and time are best spent on the dry hops.

#42 Genesee Ted

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Posted 15 March 2017 - 06:55 AM

Boiling drives off DMS though. Perhaps not an issue unless you use Pils malt

#43 HVB

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Posted 15 March 2017 - 07:30 AM

Boiling drives off DMS though. Perhaps not an issue unless you use Pils malt

 

I have done 30 minute boils all beers that were mostly pils malt, helles, and have not had DMS issues.  One if these days I need to try it with a 15 minute boil.



#44 positiveContact

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Posted 31 March 2017 - 06:52 AM

I've been communicating with a friend who has now done 3 batches of no boil IPA.  After sparging he brings the wort to 170 and does a hop stand.  Here's the latest...

 

"OK we had our monthly meeting last night and the RAW beer was very well received... people could not believe that it never was boiled. A few members are BJCP judges and one is a national ranked judge and they all found no off flavors and thought it was a good example of NEIPA. I lnow you love questioning brewing conventions, maybe you could work up a Experimental Brewing episode on the subject... I posted a witeup on Glen Ridge Homebrewers FB page"

 

denny, how long was his hop stand?



#45 denny

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Posted 31 March 2017 - 08:43 AM

denny, how long was his hop stand?

 

Don't know...I'll ask.  Or check the Glen Ridge Homebrewers FB page.


Edited by denny, 31 March 2017 - 08:44 AM.


#46 HVB

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Posted 31 March 2017 - 08:47 AM

Don't know...I'll ask.  Or check the Glen Ridge Homebrewers FB page.

Since Evil_Morty does not do FB I looked it up.

 

A few people were interested my RAW process last night at our meeting, so I have outlined it along with the recipe below

The Grains:
7lbs Crisp Pale Ale Malt
2lbs White Wheat
1lb Vienna
4oz Honey Malt

THE PROCESS:
Mashed in at 150degrees.
Mashed for 40 minutes at 150.
Then fly sparged at 168
* I did reduce the sparge water by 1/2 gallon from the original "boil" recipe since there was going to be no evaporation during the non-boil.

Once I collected all wort I brought the wort temp to 174 for pasteurization and whirlpooling of the hops .
I also attached the chiller and started recirculating to insure a sanitized chiller.
I crushed a whirlflock and added it at this stage.
I then added 4 ounces (2each) of Galaxy and Citra for a 20 minute long addition. The BeerSmith calculated ibu was 50 (after tasting I would say more like 35 IBU on a 1.063 beer.)

After the 20 minute hop stand I chilled and pitched as normal.
My brew day timing from mashing in to pitching the yeast was ~2 hours. Fermented S-05 at 64 for 3 days bumped up to 70 for 2 days and back to 64 for the duration of fermentation.

DRY HOP:
originally I dry hopped with 3 ounces of Motueka for 3 days but had zero aroma so I transferred it to a new cornie (since it was halfway carbed at this point) and added 3 ounces of Mosiac into the keg in a stainless hop basket. Mosiac saved the day!

NOTES:
A couple of things that I have noticed with this process that should be mentioned...
- Certainly a cloudy result very New England Style
- Mashing at 150 gives me the desired dryness I love but the no boil process leaves proteins behind and gives me a wonderfully full body and mouthfeel.
more along the lines of a beer mashed at 158-160
- Determining final volumes does require some math or at least careful sparging as not to over dilute the wort.
- Determining bitterness is a trial and error process... I personally shoot for flavor and figure I could always add Isomerized Hop Extract at kegging for bitterness.
- I would imagine finings would solve the haze but personally I could care less


ETA: Mine will yield a different result since I plan to add the hops and just let the wort come down in temp naturally.   I was also not planning to add whirfloc.


Edited by drez77, 31 March 2017 - 08:47 AM.


#47 positiveContact

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Posted 31 March 2017 - 09:47 AM

so is he calculating the IBUs like it's a 20 min BOILING addition even though he's not boiling?

 

so he mentions there is zero hop aroma  with that first dry hop.  does that mean the kettle hops didn't add any aroma?

 

I see he actively chilled this thing.  I was not sure on that.  good to know.



#48 HVB

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Posted 31 March 2017 - 10:11 AM

I have been told many times to calculate WP hops like a 20 minute addition.  So that does not surprise me.  I am also confused about the aroma statement.  I guess I will fine out.

 

 

so is he calculating the IBUs like it's a 20 min BOILING addition even though he's not boiling?

 

so he mentions there is zero hop aroma  with that first dry hop.  does that mean the kettle hops didn't add any aroma?

 

I see he actively chilled this thing.  I was not sure on that.  good to know.


Edited by drez77, 31 March 2017 - 10:21 AM.


#49 neddles

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Posted 31 March 2017 - 10:15 AM

I have been told many times to calculate WP hops like a 20 minute addition.  So that does not supersize me.  I am also confused about the aroma statement.  I guess I will fine out.

Glad to see the 20 minute addition isn't ruining your girlish figure.

 

 

:smilielol:


Edited by neddles, 31 March 2017 - 10:16 AM.


#50 positiveContact

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Posted 31 March 2017 - 10:16 AM

I have been told many times to calculate WP hops like a 20 minute addition.  So that does not supersize me.  I am also confused about the aroma statement.  I guess I will fine out.

 

yeah - it makes me think I should just use 1 or 2 high AA hops for the "hot" side of this beer.  maybe Columbus/Chinook or something.  perhaps galena?


Edited by Evil_Morty, 31 March 2017 - 10:16 AM.


#51 HVB

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Posted 31 March 2017 - 10:22 AM

Glad to see the 20 minute addition isn't ruining your girlish figure.

 

 

:smilielol:

I am here all week .. Please try the veal!



#52 neddles

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Posted 31 March 2017 - 10:23 AM

lol



#53 HVB

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Posted 31 March 2017 - 10:24 AM

yeah - it makes me think I should just use 1 or 2 high AA hops for the "hot" side of this beer.  maybe Columbus/Chinook or something.  perhaps galena?

I am going with Simcoe and Citra and both are aroudn 12% so it will give a good idea of how an high alpha hop will work.


lol

no excuse for it but trying to work and brew board today is causing issues ... I should just stop the working part!




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