Average amount
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Depends on boils size,length,hops AAU and recipe style...
English or American?
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MickDundee
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Well over 100g for an American IPA.
I assume we are talking 20L-ish batches here?
I assume we are talking 20L-ish batches here?
Zephyr259
Landlord.
Do you mean total hops for the boil or just what is added at the 60 min mark for bittering? The 60 min addition will vary based on target IBUs and how much of them you're getting from late additions. I did an american amber where I didn't need any additions other than my 20/10/0 min ones as they gave me enough IBUs.
For total hop additions I think it'll likely be over 100g most times, I don't brew american IPAs but one of my pale ales has 100g of late hops and 25g for bittering in a 23L batch.
For total hop additions I think it'll likely be over 100g most times, I don't brew american IPAs but one of my pale ales has 100g of late hops and 25g for bittering in a 23L batch.
Hanglow
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For various hoppy styles and hop dependent of course but typically:
Golden Ale : 100g, + an optional dry hop
'murican pale ale: similar but more leaning to bitter and more dry hop
West coast 'murican IPA: 200g + big dry hop
NEIPA: can't be bothered with it any more
Golden Ale : 100g, + an optional dry hop
'murican pale ale: similar but more leaning to bitter and more dry hop
West coast 'murican IPA: 200g + big dry hop
NEIPA: can't be bothered with it any more
labrewski
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So went ahead with this beginner here so I'm stumbling through
1kg dry light malt extract
1.5 liquid light malt extract
300g dextrose
Brought to boil added 15 g magnum hop
15 min in added 15g comet
30 min in added 30g Columbus
60 min going to put in fv
And use either American east coast ale yeast or verdant IPA yeast any one recommend one
1kg dry light malt extract
1.5 liquid light malt extract
300g dextrose
Brought to boil added 15 g magnum hop
15 min in added 15g comet
30 min in added 30g Columbus
60 min going to put in fv
And use either American east coast ale yeast or verdant IPA yeast any one recommend one
Why is it that a lot of people add hops by weight rather than checking the AA% and oil content as each differs from year to year and supplier to supplier depending on region grown?
Don't matter how your brewing as wort is wort and hops are hops and they add bitterness, flavour and aroma to beer its just knowing how much of each is required.
Check this out
You added most of your hops within the first 30 mins of boul so they will mostly add bittering and not so much flavour or aroma.. you will get some aroma from dry hopping
Zephyr259
Landlord.
I've never used beersmith but the Brewer's Friend online site is fairly user friendly.
I can't help very well with extract as I never brewed with it, going straight from kits to all grain but I can help a bit with the hops.
First thing is terminology, when discussing hops the times stated are the time remaining the boil, so your timings above would be:
15 g magnum at 60 min
15g comet at 45 min
30g Columbus at 30 min
This probably isn't going to get you what you're looking for, flavour and aroma mostly come from late hop additions, so anything boiled less than 15-20 mins. When I'm doing hoppy styles I do 3 additions at 15, 10 and 5 mins then I add enough hops at 60 mins to hit my target IBUs. I've never actually dry hopped but that will definitely help you to get the flavour your looking for.
Are there a couple of example beers you can give us so we know what you're aiming for? American IPA is a bit broad and could be anything from a crisp and bitter beer to a hazy juicy one, but I think you're going for more of the traditional non-hazy variety?
Gerryjo is right, we can't just talk about hops in terms of weight as the alpha acid percent also determines the bitterness you get. Flavour and aroma from late hops is more dependant on oil content but I don't tend to worry about that given I don't brew massively hoppy beers.
I can't help very well with extract as I never brewed with it, going straight from kits to all grain but I can help a bit with the hops.
First thing is terminology, when discussing hops the times stated are the time remaining the boil, so your timings above would be:
15 g magnum at 60 min
15g comet at 45 min
30g Columbus at 30 min
This probably isn't going to get you what you're looking for, flavour and aroma mostly come from late hop additions, so anything boiled less than 15-20 mins. When I'm doing hoppy styles I do 3 additions at 15, 10 and 5 mins then I add enough hops at 60 mins to hit my target IBUs. I've never actually dry hopped but that will definitely help you to get the flavour your looking for.
Are there a couple of example beers you can give us so we know what you're aiming for? American IPA is a bit broad and could be anything from a crisp and bitter beer to a hazy juicy one, but I think you're going for more of the traditional non-hazy variety?
Gerryjo is right, we can't just talk about hops in terms of weight as the alpha acid percent also determines the bitterness you get. Flavour and aroma from late hops is more dependant on oil content but I don't tend to worry about that given I don't brew massively hoppy beers.
What Gerryjo said...you need to be aware of the AAU of the hops you're using as some could be 3%,some could be 17%...so you need less or more for say,bittering.
Zephyr259
Landlord.
Have you been brewing kits up until now or is this your first beer?
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