No Chilled IPA

[JBrew]

So I'm keen on getting great flavouring and aroma in an IPA similar to a Hop Hog for example and wanted some advice on how to get this with current chilling method of dumping stockpot in laundry sink.

Was thinking of dropping in flame out addition after 10 mins in the sink, obviously with as much caution as possible so as not promote nasties in the wort.

Any thoughts? Better ideas?

Thurs night will be brew #5 and second BIAB all grain. Loving it.

J

 

[dammag]

That's a good question. I brew in a similar way and was thinking of doing a dummy run and measuring the temp drop as I cool my pot in the bath.

 

[wbosher]

You could do Dr Smurto's IPA. I believe he doesn't chill for about 20 minutes after flameout, so would probably be similar to you chilling in a tub after adding the flameout addition.

 

[Dave70]

Why no just dry hop?

 

[JBrew]

Dummie run is a great idea.

Based on Dr Smurtos method I'm assuming we want the flame out hops to remain at high temps for 20 minutes to release aromas...

So what would the base temp be? ie once temp drops to x the aroma release from hops will drastically reduce?

 

[JBrew]

Would replacing late additions with dry hopping produce same results?

 

[slash22000]

The method of not chilling for 20 - 30 minutes after the boil is called a hop stand. It's basically the homebrew equivalent of breweries whirlpool hopping. This article explains it better than I could.

Note that alpha acids continue to isomerise in this time. You'll get about 15 minutes worth of bitterness in a 30 minute hop stand, so you need to take that into account.

This also occurs in "no chill" beers where the beer is not chilled at all. You'll note programs like Brewmate add ~15 minutes of IBU's to a beer when you click the "no chill" option to account for this.