So...I'm looking for some clarification I guess...
Hop Bursting is basically putting a bunch of hops in late in the boil? And NOT using bittering hops?
And this is to get a better and smoother hop flavor?
Please correct me if I'm wrong here. And what is considered a good amount and schedule for say a 5 gallon batch?
Thanks!
Hop Bursting - Hook a Brother Up!!!
Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr
Re: Hop Bursting - Hook a Brother Up!!!
Yes. You are correct. Hop bursting is a lot of late additions. It takes much more hops to get a higher IBU because you don't boil any hops longer than about 30 minutes. I find the bitterness more smooth. And absolutely, more flavor from the hops.
Now, you don't necessarily need to not do a bitter addition. My pale ale recipe for the RCE had a 1/2 magnum at 60 for an initial bitter add, but then about 1.5 ounces over the last 20 minutes.
Now, you don't necessarily need to not do a bitter addition. My pale ale recipe for the RCE had a 1/2 magnum at 60 for an initial bitter add, but then about 1.5 ounces over the last 20 minutes.
Jimbo Homebrew Co.
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Drinking:
Keg1:
Keg2:
Keg3:
Bottled:
Nothing!
Fermenting:
Fermenter 1 (5 Gal Bucket): Empty
Fermenter 2 (1 gal.): Empty
On Deck:
Something?!
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Drinking:
Keg1:
Keg2:
Keg3:
Bottled:
Nothing!
Fermenting:
Fermenter 1 (5 Gal Bucket): Empty
Fermenter 2 (1 gal.): Empty
On Deck:
Something?!
Re: Hop Bursting - Hook a Brother Up!!!
Jim is right on.
As for your question on what is a good amount and at what schedule....well, that's a hard one to answer. It will all depend on just how bitter you want it. Obviously, if you want it more bitter, you'll need to add a higher quantity of hops. You can use the BJCP style guidelines on IBU's for the style your going for. I'm guessing your looking to do a pale ale or IPA??? And, like Jim said, the timing should be under 30 minutes.
You can add some starting with 25 to 30 minutes remaining in the boil, then add some every 5 minutes. As you are writing the recipe, the software will tell you how your IBU's are coming along. But be careful, since these are all late additions, the IBU reading could be misleading. It may have a high IBU number, but it will be a smooth, aromatic and flavorful bitterness.
Just about all of my IPA's have a bittering hop that is either added at first wort or at T-60 minutes, then the next addition isn't until around T-20 minutes. With additions every 5 or so minutes. This technique will take some practice until you figure out just what you like. The nice thing is that every time you practice....your making beer.
Good luck...keep us posted with your findings.
As for your question on what is a good amount and at what schedule....well, that's a hard one to answer. It will all depend on just how bitter you want it. Obviously, if you want it more bitter, you'll need to add a higher quantity of hops. You can use the BJCP style guidelines on IBU's for the style your going for. I'm guessing your looking to do a pale ale or IPA??? And, like Jim said, the timing should be under 30 minutes.
You can add some starting with 25 to 30 minutes remaining in the boil, then add some every 5 minutes. As you are writing the recipe, the software will tell you how your IBU's are coming along. But be careful, since these are all late additions, the IBU reading could be misleading. It may have a high IBU number, but it will be a smooth, aromatic and flavorful bitterness.
Just about all of my IPA's have a bittering hop that is either added at first wort or at T-60 minutes, then the next addition isn't until around T-20 minutes. With additions every 5 or so minutes. This technique will take some practice until you figure out just what you like. The nice thing is that every time you practice....your making beer.
Good luck...keep us posted with your findings.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: Hop Bursting - Hook a Brother Up!!!
When I hop bursted I didn't start adding hops until 15 minutes left to go. Got all the hop flavor without the bitterness.
Re: Hop Bursting - Hook a Brother Up!!!
I've done it both ways and a third way (whirlpool hopping) as well.
When I do extract with steeping grains, I do not boil my LME/DME longer than thirty minutes so I do a smaller addition at T-30 and then concentrate my larger additions at T-15, T-10, T-5 and T.
(for me, the small early chaege of hops gives me just the extra edge of bite that I look for, YMMV)
When I do a full 60-90 minute boil, I like to throw a small charge of hops at T-60, then another small one at T-30, followed by the hop bursting schedule above.
I have also taken to adding hops while cooling (whirlpool hopping) to add flavor and aroma.
Note that all the above is only for the more hoppy styles like pale ales, IPA's/IPL's and Cali Reds, Commons etc. (and sometimes saisons!)
For other styles, I restrain the hops more appropriately to keep the style close to where it should be... Many styles require a more malty profile.
Brewing software is your friend in all cases above, keeping an eye out for the total IBU's but also for the ratio of bittering units to gravity units (BU:GU Ratio). This ratio is what will let you get a better feel for the overall balance of the resulting beer (lower ratio, maltier, less bitter; higher ratio, hoppier, more bitter)
When I do extract with steeping grains, I do not boil my LME/DME longer than thirty minutes so I do a smaller addition at T-30 and then concentrate my larger additions at T-15, T-10, T-5 and T.
(for me, the small early chaege of hops gives me just the extra edge of bite that I look for, YMMV)
When I do a full 60-90 minute boil, I like to throw a small charge of hops at T-60, then another small one at T-30, followed by the hop bursting schedule above.
I have also taken to adding hops while cooling (whirlpool hopping) to add flavor and aroma.
Note that all the above is only for the more hoppy styles like pale ales, IPA's/IPL's and Cali Reds, Commons etc. (and sometimes saisons!)
For other styles, I restrain the hops more appropriately to keep the style close to where it should be... Many styles require a more malty profile.
Brewing software is your friend in all cases above, keeping an eye out for the total IBU's but also for the ratio of bittering units to gravity units (BU:GU Ratio). This ratio is what will let you get a better feel for the overall balance of the resulting beer (lower ratio, maltier, less bitter; higher ratio, hoppier, more bitter)