R+ Ipa Hopburst

[big d]

Enamel.Yeah i once had them coating my teeth till the hops stripped em bare. :lol:

Cheers
Big D 100-150 IBU WILL DO ME

 

[Weizguy]

Seth, Having never attempted anything quite like this before, it's new ground for me. All I know is that it works great in my 200IBU IPA, so sticking with the same malt/adjunct bill for this one. Hopefully it'll be drinkable, let you know in a few weeks time...

Edit: Seth, if it's drinkable, i'll send you down a bottle...Shame Pat won't still be with you to try it, he loves a hoppy beer :lol:

cheers Ross...

Well, Ross...
If U ain't done one b4, and no-one else has; that means that I haven't either.

I'll call on your hop knowledge now. Can you tell me what differences you can taste in any beer grist, with over 100 IBU? I bow to anyone with experience in this realm. Maybe there's a biochemistry thesis in this...hmmm

BTW, is your 200+ IBU beer an IPA, or is it an AIPA (or Imperial varaint thereof)?

*Edit* Oh,... and send me a bottle. Will be happy to provide feedback, if requested. Send 2 bottles, and I'll forward one to Pat (along with a bottle from me. Note: Pat I found the Berliner weisse)

Bye now
Seth out

 

[Malnourished]

I'll call on your hop knowledge now. Can you tell me what differences you can taste in any beer grist, with over 100 IBU? I bow to anyone with experience in this realm. Maybe there's a biochemistry thesis in this...hmmm

Conventional logic seems to be that the maximum solubility of iso-alpha acids is in the realm of 100IBUs (depending on what else is in the wort/beer,) so theoretically it's just an inefficient means of getting hop flavour... though it is heaps of fun to calculate big IBU numbers. This paper claims maximum alpha acid solubility of 90ppm (ie. 90IBUs) in a solution of pH 5.2.

In my experience, once you're over about 80IBUs the perception of bitterness depends a lot more on how much malt there is to balance it than the hop rates themselves. For instance a 1.060 (all pale malt) 100IBU (calculated) IPA tastes way more bitter than a 1.080 (with crystal, Munich) 200IBU (calculated) IIPA.

 

[Ross]

I'll call on your hop knowledge now. Can you tell me what differences you can taste in any beer grist, with over 100 IBU? I bow to anyone with experience in this realm. Maybe there's a biochemistry thesis in this...hmmm

BTW, is your 200+ IBU beer an IPA, or is it an AIPA (or Imperial varaint thereof)?

Bye now
Seth out

Seth, you obviously haven't drunk many 100+ IBU beers, as you can certainly taste the malt profile.
People are generally amazed when they try my 200+ IBU IPA as it's remarkably drinkable & doesn't actually taste that bitter at all. You certainly get a resinous taste, but it doesn't over power the malt at all IMO. Not being a qualified taster & only knowing what i like, i can't give you much more than that. I'm extremely interested to see what difference doubling the IBU's will make & seeing as i'm brewing it tomorrow, i guess i'll know the answer fairly soon BTW, I refer to my 200+ beer as an Imperial Pale ale (IPA)...

cheers Ross

 

[Jye]

How about some pics of all the hops weighted out read to go in the boil.

... and of courese the hop sludge after the boil

 

[Weizguy]

Seth, you obviously haven't drunk many 100+ IBU beers, as you can certainly taste the malt profile.
People are generally amazed when they try my 200+ IBU IPA as it's remarkably drinkable & doesn't actually taste that bitter at all. You certainly get a resinous taste, but it doesn't over power the malt at all IMO. Not being a qualified taster & only knowing what i like, i can't give you much more than that. I'm extremely interested to see what difference doubling the IBU's will make & seeing as i'm brewing it tomorrow, i guess i'll know the answer fairly soon BTW, I refer to my 200+ beer as an Imperial Pale ale (IPA)...

cheers Ross

Spot on, Ross.
I've had precious few beers at that bitterness level. I've had the fortune to sample a Stone Brewing Ruination IPA, courtesy of Trent...and it was great. I plan to make one, after my urgent Summer brewing is done. Summer wheat beers - weizen, wit and sour weisse (the holy trinity of wheat beer).

I look forward to your beer, and I hope your brew day goes well.

BTW, thanks for the high IBU info, malnourished.

Beerz
Seth out

 

[Ross]

Brewed yesterday - all went pretty smoothly, the hops soaked up an extra 2 litres of wort, so ended up with only 21L into the fermenter. The final wort had a greenish tinge to it, but tasted bloody nice (IMO) - Not sure that Browndog & Brizzybrew who were here at the time totally agreed though


Hops all weighed out - 57gm x 18 plus 1 x 104gm for dry hopping. (mash hops already used)



Added 342 gms to each hopsock to make sure I didn't restrict them too much


So finally used 3 socks...


Ended up with approx 5L of hop debris...


On tap in approx 2 weeks...

Cheers Ross

 

[Jye]

View attachment 10660

LOL MAGNIFICENT :lol:

I knew I could smell something driving past Logan yesterday

 

[cj in j]

Just imagine what that would look like if they were all whole hops!

Looks like a lot of fun. I may have to do another one of these.

 

[Ross]

Just imagine what that would look like if they were all whole hops!

Looks like a lot of fun. I may have to do another one of these.

CJ, Unfortunately whole hops are far & in between over here - Quarantine restricts their import into Australia.

cheers Ross

 

[Darren]

200 IBU of Ahtanum, Amarillo, Centennial, Chinook, Cluster, Crystal, Fuggle, Galena, Glacier, Horizon, Liberty, Magnum, Newport, Palisade, Santium, Simcoe, Warrior & Willamette is not like 200 IBU of Pride of Ringwood or Super Alpha.

Most of the hops in Ross's concoction have low humulone but high co-humulone levels.

Co-humulone provides very little bittering at all.

Thats the only reason it is drinkable, because it would never be bitter even if you put 2 kilograms in it.

cheers

Darren

 

[Doc]

What is the dry hop schedule Ross ?
Start dry hopping my Infintity + 1 brew tomorrow.

Beers,
Doc

 

[Ross]

What is the dry hop schedule Ross ?
Start dry hopping my Infintity + 1 brew tomorrow.

Beers,
Doc

Doc, As tempting as it is to finish with high aromatic hops I'm just doing the one 114gm (19 hop mix) addition for 5 days. The beer doesn't smell that aromatic, but I guess quite a few of the hops arn't that aromatic anyway. I'm really keen to see which hops, if any, dominate the brew, at this stage it's impossible to tell...
If this works, i might have to try a big arse pommie IPA using Brit hops, that should get the mouth puckering B) ...

Cheers Ross

 

[Darren]

Have I mis-read this, you are addiong 500g of dry-hops??

cheers

Darren

 

[Ross]

Have I mis-read this, you are addiong 500g of dry-hops??

cheers

Darren

Yes you have misread Darren - I x 114gm hop addition, will sit in fermenter for 5 days.

cheers Ross...

 

[Weizguy]

Have I mis-read this, you are addiong 500g of dry-hops??

cheers

Darren

Spelling..., Darren!

And how can an IBU calculation go wrong? If the Bitterness calculation is humulone/co-humulone-dependent, don't the brewsheets factor it in? Surely bitterness is the same, in any case, just the extra volatiles affecting the end flavour?

Apologies if I'm going off unjustifiably here. You see, I need to read the hop literture more.

Seth (passing?) out

 

[blackbock]

Most of the hops in Ross's concoction have low humulone but high co-humulone levels.
Co-humulone provides very little bittering at all.
Thats the only reason it is drinkable, because it would never be bitter even if you put 2 kilograms in it.

cheers
Darren

Isn't the cohumulone generally regarded as causing harsh bitterness ??

And correct me if I am wrong, but most hops with high cohumulone levels also have high humulone (at least compared with the noble varieties).

BB

 

[Darren]

Isn't the cohumulone generally regarded as causing harsh bitterness ??

And correct me if I am wrong, but most hops with high cohumulone levels also have high humulone (at least compared with the noble varieties).

BB

BB,

You are correct about the humulone/co-humulone. Late night drunken posts :beerbang:

Most American varieties have low humulone:cohumulone ratios and thats why the bitterness does not show through.

Noble hops are generally low in both.

cheers

Darren

 

[Stuster]

Yes, high co-humulone levels are associated with a harsh bitterness, while low co-homulone levels are supposed to give a smoother bitterness. But these hops are of very varied co-humulone levles. Some of them are low co-ho - Glacier for example is the lowest one with only 11-13%. But others are just as high as PoR (33-39%), such as Cluster at 36-42%.

AFAIK, it is not true that co-humulone provides very little bittering. This article is a good intro to hop chemistry.

Sorry for the OT post, Ross. Amazing that it's not that aromatic. As you say, it'll be interesting to see which hops dominate. Wonder if you'll be able to taste specific hops though with all that going on. :unsure: Only one way to tell. :chug:

 

[Ross]

Off topic is fine, all input welcomed

The sample glass I drew off, settled overnight & the 2" of break material that formed was bright green - wish i'd grabbed a photo before tipping...


cheers Ross