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Hop Flavour

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crackers

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After doing a couple of all grain brews, im getting comfortable with the process.
My question is when do i add hops for maximum flovour?
(i think i'm becoming a hop head)

should i add when theres 1-5 mins left in the boil?
or do i get more flavour from dry hopping (primary or secondary) ?

how much should i add.


cheers
crackers
 

Batz

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Hops added to the boil early gives you bitterness , the hops added later give you flavour , aroma
Section in Palmers book online about this
 

crackers

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thanks batz.

i already knew that, but just to clarify
most of jayse's ales have a large hop additions at the end of the boil
others tend to dry hop with half that amount.

budget wise, i was just asking what gave the most flavour?

cheers
crackers
 

Guest Lurker

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I do both.

I do additions at 5 min and 1 min before end of boil. But I couldnt bear to leave them behind after so little use, so the late addition hops are in a tied up pantyhose leg. Then I transfer those late hops into the primary fermenter to try to get more flavour out of them. Depending on when and if I rack I might add more hops ins secondary for aroma. I have stopped putting hops in at the cold conditioning stage as I found the flavours too grassy (although after 6 months in the bottle this seems to disappear).
 

GMK

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Dry Hops and Budgets.

I usually FWH - First Wort Hop where i add hops to the boiler initially before the rolling boil has commenced. I just halve the initial bittering hops - eg if the recipee calls for 50 gms - i add 25 gms initial FWH and then the other 25gms when it is doing the rolling boil - adds real complexity and depth.

OK....This is what I do for Dry Hoping.

I Dont add late hops within the last 5 mins of the boil. IMHO this is a waste of money.
I Dry Hop in the secondary or tertiary with the following method:
- place hops in SS Mug.
- Add boiling water
- Let sit for 2 - 3 mins and stir.
- add to fermenter.
Note:
by using boiling water and letting it sit/steep for 2 mins - this will get rid of the initial grassy aromas.
You will notice the green grass aroma replaced by the hop aroma.
I usually dry hop for 2- 4 weeks.

Hope this helps everyone.
 

Goat

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How much do you use GMK ?

I did a Pilsner recently which basically followed your method of Dry Hopping using 35g of Saaz in the secondary but there is almost no aroma at all in the final product....
 

crackers

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thanks GMK,

thats the info i was after,

how many grams do you add for dry hopping to impart the hop flavour thru?

cheers
crackers
 

JasonY

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I dry hopped (EKG) my last batch in the secondary (1wk) and then in the CC (2wks) with 1 plug in each. Also steeped as per GMK also steeped in boiling water. Only thing I found was that I kegged straight from the CC and it tasted like lawn cuttings :angry: very unhappy, immediatley brewed another 40L to replenish stocks.

However 1 week later this brew is very tasty, EKG don't seem to have anywhere near the power of cascades but nice all the same. I have only dry hopped twice and this is my experience to date.

As as flavour goes when adding to the boil, I count on 15 & 10 min additions for this. Still learning about hops! I play with 5min & 1min addtions ... in reality they spend 30mins in there while it cools etc before it gets to the fermenter (could be inefficient but what the hey)
 

GMK

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crackers said:
thanks GMK,

thats the info i was after,

how many grams do you add for dry hopping to impart the hop flavour thru?

cheers
crackers
I only dry hop with pellets - not plugs.

depending upon the beer style, i dry hop with usually 25 gms for Pilsners, lagers, amber ales.
The heavier beers 35 gms and sometimes 50 gms for the big heavy stouts, IPA and APA.

I have found taht i need more hops and have to leave it CC longer to the same amount of flavour and aroma. Could be the latest batch of hops - might also be a bit older the hops, also noted that lately th epellets float more and dont settle as well as they used to. Hence, my pre keg filter contraprtion. :D

Hence, why i CC for closer to 3-4 weeks now.
I also taste every week and sometimes add more.
The longer the hops are in contact with the wort = the more hop flavourand aroma.
Note:
The hop flavour aroma decreases as the beer ages/conditions - while the malt flavour/profile increases. Due to the hop volatiles decaying.

The aim is to drink the beer when the 2 are in balance. This also accounts for you can over dry hop because the hop flavour will diminish - this is here for the people who think ou can have too much hop flavour.
 

crackers

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cheers once again GMK,

will try this method this weekend.

crackers
 

big d

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too much hop flavour...... :eek:
not for this black duck.
my aim is to build up to about 100 ibus to see what these yank micro heavily hopped beers are like.
only then do i reckon i may say whoa to much hops :blink:

cheers in hopping
big d
 

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