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05/30/05 02:55 PM  
Dry Hopping for an IPA
I probably go for an IPA brew at my home installation pretty soon. Has anyone any recomendations in the amount of dry hops to give. Was thinking of about 30-40 mg Alpha / liter of best aromatic hops for the dry hopping part. Further quiestion about hopping is how much do you think is a good basic bitterness( early cooking) for this brew and should I do post hopping after cooking if you do dryhopping? Was thinking of giving about 80 mg by start and another 40 mg Alpha / liter at the end.

Want to make more batches( keg conditioned) with different hops and some with Brett also. All imput is welcome!

05/31/05 06:55 AM  
Re: Dry Hopping for an IPA
Hi Lowieke, its tough for me to comment on metric amounts. I'm afraid I'm an lb., oz. guy! But as far as finishing hop levels, let me tell you about something some places in the states use, its called a Randelizer. Its a really tall tube filled with fresh hops that is designed to intake beer on one end and deposite it out the other. What comes out depends on how popular it is, if beers are constantly being run through it then there is only minimal hop impact. But if beer has been sitting in there a while it can have an enourmous floral impact. I'm not known as a big hop guy, I personally have a comparitively low tolerance for bitterness. But a beer through a Randelizer is a really wonderful thing.

I share this with you to make the point that - depending on your technique - you can use huge amounts of late hops and even a non-hophead can be impressed.

I personally prefer a subdued bitterness level when a super-floral late hop effect is in place. There are some US IPAs, Stone comes to mind, that are off style cause they back off the bitterness and balance the malt with floral late hops. But though it would probably never win an award for its deviation for the IPA norm, I have to say I never pass up a chance to order a pint.

Have you ever had a beer you could say was "super floral"?

05/31/05 11:08 AM  
Re: Dry Hopping for an IPA
This may belong in the "out there" thread, but I stuffed some 4# of leaf hops into a 5 gal keg to see how far dryhopping could go. This was inspired by the Randall.

Oh, btw, don't don this...even the most fanatic hophead would have trouble drinking it. And did you know that there is some fermentable content to hops? Miniscule in normal amounts, but in incredibly stupid amounts, you'll get an active 2ndary fermentation in the keg...

05/31/05 11:43 AM  
Re: Dry Hopping for an IPA
<<And did you know that there is some fermentable content to hops?>>

What?? That is totally news to me. I think great things can come from over-the-top amounts of hops - as long as you compensate by limiting the exposure time. Although I have to admit - 4 pounds, damn!! Not being a hophead, when I say something like "over-the-top amounts" I'm still talking in ounces (assuming 5 gallons).

I wonder what that keg would have been like if you had loaded up the hops then served it right away (somehow protecting the dip tube from solids)? I have to say Chet, of all the brewers I've met from the BBB you'd definately get the Earnest Hemingway award. You try things that could make the greatest of brewing adventurers jaws drop! What was it last swap? You told us something about you beer you sent that I thought had to be a typo but was not. I remember being thouroughly amazed. Whatever that was, I'd love it to become part of the "out there" thread.

05/31/05 12:16 PM  
Re: Dry Hopping for an IPA
I did try it within an hour or so (I used a ss scrubby pad on the end of the dip tube to screen out the hops).

It was heavily vegital/grassy, with a thick/slick mouthfeel.

With time, it became increasingly pungent/bitter/tongue numbing - I assume that refermentation added to this.

The swap beer was the blended sourmash stout - a sourmash saison blended with "Big & Stupid" Impy stout. The fg was 1.002, abv 12% - the stout portion used 45# of grain for 6 gallons - 19 hour boil to render it down...I'll post details in the out there thread at some point.

"It could be that your purpose in life is to serve as a cautionary tale to others" - applies to much of my brewing...

05/31/05 01:40 PM  
19 hour boil - that was it!!!
06/01/05 04:53 AM  
Re: Dry Hopping for an IPA
Thanx everybody for the imput. Will go for a reduced first dosage of about 8 onces of 12% Alpha Bitterhops in aprox 40 gallons. Same amount for late hops but only 6.5% Alpha and about the same amount or litle less for dryhopping.
06/01/05 06:51 AM  
Re: Dry Hopping for an IPA
Lowieke, if you have 40 gallons maybe you could divide it into two containers and try different levels of dry hopping. I say this because I'm an established non-hophead and 1 oz per 5 gallons is like something I would do. Conversly, for me personally, 1 oz/5 gal. of a 12% hop would be a bit much for bittering. I'm on record though as not having a lot of love for very deep bitterness.

If you feel uncertain - and you have 40 gallons - maybe it would be worth breaking off just 5 gallons and trying some more assertive dry hopping. If it were me and I had so much to play with I might be tempted to pull off 5 gallons and not dry hop at all, 5 gallons and triple your suggested level then dry hop the rest as planned. If you don't like the heavier dry hopping you could always blend back the un-dry hopped batch. You'd have a great collection of beers to compare then, it would give you a better idea of the techniques impact.

We may have gone over the edge a bit on the post above, Chets experiment was 64X what you are planning! Even if you tripled your planned amount it would not be anywhere near what he was describing - which would be good!

06/01/05 07:31 AM  
Re: Dry Hopping for an IPA
I will do more batches in lagering. Will ferment in 2 different vessels( with different yeasts) too cause my fermentingcapacity is only aprox 23 gallons per tank( i have 3). For lagering I wont go bigger as 4 gallons each. Some with brett, some different hops and probably a blanco to see what all this extra work brought. 6-8 different beers will come out. Two will be dryhopped with the new Saphir hops from Halletau witch should be C-hop alike.... got it from Steiner as a sample. Anybody knows this hop?
06/03/05 05:05 PM  
Dry Hopping question for Lowieke

You commented before about using fresh finishing hops (I think it was on the BBB), suggesting they are better frozen first. I'd like to ask, would this also apply if the intention was to serve the freshly hopped beer at a party? The wife is growing them and she is very anti-pestacide. My orginal thought was not to put them into a keg that would be drained over time but one that would be emptied pretty much right away. So I was not planning to take any measures to sterilize them. Pick 'em, keg 'em and serve 'em was my plan. I don't think there should be anything on them that would require sterilization.

With all this being said do you still feel picking them early and freezing them would be the right thing to do?

06/20/05 05:51 AM  
Re: Dry Hopping for an IPA

Hi Steve,

First let me tell you that I'm sorry no to respond sooner but cause of busy life just saw your post.

If you add them right away and you keep the keg cold off course you should be able to get a good taste from your own hops. When brewing with them fresh there is nothing stopping you from using them fresh and untreated. If you want to keep them longer though, oxidation is to play a bad role as is the microbiological condition. To keep the hops fresh and make em sterile, freezing and keeping them frozen is best way IMO.

01/04/07 12:35 AM  
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