Quick No Chill Question Re-imperial Ipa

[MattC]

Just a quick question, I have a brew in fermenter at present and will be in there til next weekend. This weekend I can brew, but wont be able to brew for another month and I need to get my supplies up so I am planning on doing a Imperial IPA and wanted to cube it. Dont have access to the recipe at present but its around 96 IBU for a 28 L batch OG about 1090 OG. I will obviously need to cube it and I wanted to know what kind of effect no chilling would have on this kind of IBU. I have reugalr hopburst additions @ 60, 40, 20, 10, 0mins (all equal)?

Thanks in advance

Cheers

 

[.DJ.]

the general rule I have heard about is pulling back all additions by 10-20mins...

Personally, I use 10 mins... its sort of hit and miss to start with... you need to see what works for you.

 

[mckenry]

Just a quick question, I have a brew in fermenter at present and will be in there til next weekend. This weekend I can brew, but wont be able to brew for another month and I need to get my supplies up so I am planning on doing a Imperial IPA and wanted to cube it. Dont have access to the recipe at present but its around 96 IBU for a 28 L batch OG about 1090 OG. I will obviously need to cube it and I wanted to know what kind of effect no chilling would have on this kind of IBU. I have reugalr hopburst additions @ 60, 40, 20, 10, 0mins (all equal)?

Tnaks in advance

Cheers

I reckon with that kind of IBU to start with, you're not going to notice anything. FWIW, I cant tell the difference between NC & Chill - down as low as 30IBU. Many many brewers swear the bitterness goes up due to NC, but I just cant pick it up. (which is why I dont adjust my times for hop additions) Depending on the amounts you're using late, you may lose some hop aroma, but really OG 1090 and 96IBU has heaps going on to disregard the minor increase in bitterness (if you're one that can tell the difference)
I hope this is where you were going with the question?

 

[manticle]

With hop bills that start getting more complex than 2 or 3 additions, I tend to chill instead. If no chill affects hopping as people suggest then I think a hopbursted beer might lose its layering.

Ice bricks and juice bottles (as many as you can make) in a bath in winter weather can chill a pot pretty quickly. However you want to cube a reserve - my only other suggestion would be to put the IIPA further down the list unless you're happy with moving hop additions along 10-20 minutes and hoping for the best.

Note the ifs and mights- my suggestions only.

 

[winkle]

I'd replace the 0min addition with dry hopping it to get the most out of the aroma addition, but with a hop bill like that you probably won't notice it.

 

[Kieren]

I have done a few IIPA no-chilled though none chilled so hard for me to compare. I wouldn't worry about bitterness, the wort won't absorb much more bitterness than 96 IBU's. For a hopburst I might be inclined to change the hop times to 40, 20, 15, 5 and 0 mins and perhaps double the 0 min addition. Then dry hop as well. But bitterness levels would be my last concern.

What hops are you going for?

 

[MattC]

Wow thanks guys for the quick responses. I usually chill with a immersion chiller, but as the fermenting fridge wont be ready for another week, I need to no-chill this batch. I am looking at using a hopburst mix of galaxy, simcoe, cascade and perle. And I also forgot to mention that I was going to dry hop in the keg for 7 days using a 60g mix of those hops.

Cheers

 

[winkle]

Wow thanks guys for the quick responses. I usually chill with a immersion chiller, but as the fermenting fridge wont be ready for another week, I need to no-chill this batch. I am looking at using a hopburst mix of galaxy, simcoe, cascade and perle. And I also forgot to mention that I was going to dry hop in the keg for 7 days using a 60g mix of those hops.

Cheers

Faark, ignore my post then.
Why put perle in that mix?

 

[MattC]

Faark, ignore my post then.
Why put perle in that mix?

LOL, now now. I didnt ignore your post Mr Winkle, so you say. Drop the 0 addition and just dry hop?

Yeah, I had Perle in the mix and I was very UNSURE of how it would go with the American Hops, so you obviuosly think there would be a clash of flavours and aromas Winkle?

 

[Kieren]

LOL, now now. I didnt ignore your post Mr Winkle, so you say. Drop the 0 addition and just dry hop?

Yeah, I had Perle in the mix and I was very UNSURE of how it would go with the American Hops, so you obviuosly think there would be a clash of flavours and aromas Winkle?

I would keep the 0 min addition, it will be more of a flavour addition and still dry hop. It's hard to over hop a IIPA with starting gravity 1.090. What mash temp?

I think the perle will get lost in hop mix.

 

[MattC]

Mash temp 64-65 C

 

[raven19]

I reckon with that kind of IBU to start with, you're not going to notice anything. FWIW, I cant tell the difference between NC & Chill - down as low as 30IBU. Many many brewers swear the bitterness goes up due to NC, but I just cant pick it up. (which is why I dont adjust my times for hop additions) Depending on the amounts you're using late, you may lose some hop aroma, but really OG 1090 and 96IBU has heaps going on to disregard the minor increase in bitterness (if you're one that can tell the difference)

FWIW +1 for me on this response.

Its a big beer for aging, I would not change the recipe - just no chill as is.

2c.

 

[winkle]

I would keep the 0 min addition, it will be more of a flavour addition and still dry hop. It's hard to over hop a IIPA with starting gravity 1.090. What mash temp?

I think the perle will get lost in hop mix.

What he said.
I hadn't realised that you were dry hopping as well :icon_cheers: .

 

[Scruffy]

I've just done an IPA (kind of, not quite to style, the way I like it) - I slow chilled - upright, on a bar stool..

Honestly, there's going to be little difference hop wise, esp with that combination and IBU's, apart from the energy and effort wasted to get the temp down quick. Just watch those proteins...

 

[MattC]

Once I have cubed it and let it sit for ten minutes on its side to expose the handle to the hot liquid, I plan on placing in a ice bath to bring down the temp as quickly as possible, then store for 1 week before transferring to fermenter & pitching yeast.

 

[Stuster]

Its a big beer for aging

For me, a IIPA is not really for aging. Drink it pretty fresh before you lose all that hoppy goodness. Not saying it can't still be good with some age, but then it becomes more like a US barleywine IMO.

 

[Scruffy]

Chuck it in the pool... :icon_cheers:

 

[Kieren]

For me, a IIPA is not really for aging. Drink it pretty fresh before you lose all that hoppy goodness. Not saying it can't still be good with some age, but then it becomes more like a US barleywine IMO.

I tend to agree.

 

[reviled]

Dude tbh if you usually chill but you just cant for this batch I would NOT brew a double IPA with the NC method...

When I started out I was a notorious no chiller, did it with every brew, and it was great, saved alot of time and water, but the one thing i noticed when i started using the chiller was within a few minutes of the chiller running the smell from the kettle almost vanished, where as whenever I no chilled I could smell malt and hops for ages after!

Now my thinking is, if you cant smell all the aromas when the chiller starts running, then this aroma must be being trapped in the beer, and for me at least the finished products show this - much cleaner more prominent hop aroma in the chilled beers, and no IMO dry hopping does not make up for a 0 min addition, the characters are completely different...

I think in terms of bitterness being able to tell the difference between 30 and 40 IBU would be quite hard, because the perceived bitterness is allways going to be different between recipes.. Ive had two beers side by side that are both the same OG, FG and IBU but one can seem more bitter than the other - I did an experiment once with a NC beer, small starting gravity, no hops in the boil and a big addition at 0 mins, no chilled, fermented, and what do ya know - the beer was bitter, so there was definately utilisation happening!

Hope that helps, sorry for the rant lol :icon_cheers:

 

[reviled]

For me, a IIPA is not really for aging. Drink it pretty fresh before you lose all that hoppy goodness. Not saying it can't still be good with some age, but then it becomes more like a US barleywine IMO.

+1