15 replies to this topic

[CaptRon]

This weekend I had the pleasure of tasting my first NE IPA.  I was blown away actually to be honest.  I really loved the smoothness of it as opposed to the full force bittering that I'm used to with from the West Coast IPA's that dominate here.

 

DeerSlyr and I were talking about this privately a little and he brought up a good question about the techniques used to make these NE IPA's.  With very little hops used during the boil and most of the hopping happening at the very end and massive loads of dry hops what concerns should there be about natural preserve qualities of the boiled hops?  Would the same preservative qualities be there from the hop oils from the big dry hops?

 

 

[HVB]

This weekend I had the pleasure of tasting my first NE IPA.  I was blown away actually to be honest.  I really loved the smoothness of it as opposed to the full force bittering that I'm used to with from the West Coast IPA's that dominate here.

 

DeerSlyr and I were talking about this privately a little and he brought up a good question about the techniques used to make these NE IPA's.  With very little hops used during the boil and most of the hopping happening at the very end and massive loads of dry hops what concerns should there be about natural preserve qualities of the boiled hops?  Would the same preservative qualities be there from the hop oils from the big dry hops?

I do not have the answer to that but I do know I have been brewing this style for a long time and have not had any preservative issues at all with them.  I will also add that they are not as low IBU wise as you thing but the water profile makes it seem less.  Many also have a lot of hops added to the hot (160-175) whirlpool so you would, I assume, pull out the preservative qualities there too.

[denny]

Why is that that only boiled hops have this preservative effect?

[CaptRon]

Why is that that only boiled hops have this preservative effect?

 

don't know, hence this thread

[Deerslyr]

Why is that that only boiled hops have this preservative effect?

 

I posed the question during the conversation because I didn't know if it would make a difference at all, or to what extent it would. I think it's a legitimate question to ask about the science behind the preservative qualities of hops and how they become to be best utilized, rather than just assuming that "they are there" and everything will be fine.  

 

I'm trained to think outside the box and question every red flag that comes up (no matter how odd they may seem to others) until satisfactory answers are obtained.  I guess it just carried over to the conversation.  

[positiveContact]

I posed the question during the conversation because I didn't know if it would make a difference at all, or to what extent it would. I think it's a legitimate question to ask about the science behind the preservative qualities of hops and how they become to be best utilized, rather than just assuming that "they are there" and everything will be fine.  

 

I'm trained to think outside the box and question every red flag that comes up (no matter how odd they may seem to others) until satisfactory answers are obtained.  I guess it just carried over to the conversation.  

 

Most NEIPAs are still hopped at least to pale ale type levels.

[Deerslyr]

Most NEIPAs are still hopped at least to pale ale type levels.

During the boil?

[HVB]

Most NEIPAs are still hopped at least to pale ale type levels.

They are.  They are at about at least 20-40 IBU and have more hops in them than other beers that have boiled hops. 

During the boil?

Yes.  I am not sure where you are getting they do not have hops in the boil.  They have a bittering charge, small but it is there and many late additions.

[CaptRon]

They are.  They are at about at least 20-40 IBU and have more hops in them than other beers that have boiled hops. 

Yes.  I am not sure where you are getting they do not have hops in the boil.  They have a bittering charge, small but it is there and many late additions.

Most I'm reading about have a FWH

[HVB]

Most I'm reading about have a FWH

 You put that in and then boil.  I also know that many use a small addition at 60.  Most of them use extract but none the less it is there.

[positiveContact]

They are.  They are at about at least 20-40 IBU and have more hops in them than other beers that have boiled hops. 

 

right and there are plenty of beers that barely have 20 IBUs (some lagers, wheat beers, maybe a stout).

[denny]

don't know, hence this thread

 

Yeah, that was kinda the gist of my question...AFAIK, boiling has nothing to do with it.

[denny]

I haven't had time to read these, but there may be some answers here...

 

https://onlinelibrar...5.tb04875.x/pdf

 

https://onlinelibrar...4.tb02001.x/pdf

[Deerslyr]

I'm sorry... I'm having a brain fart.  It's not like you are fishing out the hops from a FWH.  Of course they stay in the boil.  But why does it change the properties if it is added before the boil gets going???

I'm gonna claim that it's getting too hot in my second floor office and it's too early to turn on the air, but opening the window sucks because these gnats keep coming in.  TL:DR my brain is hot!

Edited by Deerslyr, 16 May 2017 - 01:42 PM.

[positiveContact]

I'm sorry... I'm having a brain fart.  It's not like you are fishing out the hops from a FWH.  Of course they stay in the boil.  But why does it change the properties if it is added before the boil gets going???

 

some people think it doesn't change much or anything.  the extended time could be a factor.  also allowing stuff to happen at a lower temp first could lock in certain reactions that otherwise might not have a chance to happen.  i think it's probably a very minor diff though.

[JMcG]

Some say lower temps during FWH allows formation of hop glycosides which survive the boil but release aroma in the mouth.