doom bar clone. hop stand question

[Neil1454]

Hi,

I'm doing a clone of Doom Bar and it says about the hop stand being for recommended 60 mins.

Would I need to cool the wort first or lights out and leave for 60 mins?

Here are the instructions...

Beer Style (main): British Ales
Beer Style (sub): Ordinary Bitter
Batch Size: 23L
Original Gravity: 1040
Final Gravity: 1009
ABV %: 4.3
IBU: 22

THE MASH
Temperature °C: 64
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 85

Additions and timing:

14g Northern Brewer – 80 mins

Secondary additions and timing:

hop stand with:
82g Pearle
82g Northdown

Yeast: S-04
Fermentation temperature/steps: 25c for 5 days, then condition for 10 days

Comments:

The most popular cask beer in the UK is Sharps Doom bar, this is our interpretation of that beer.

Hop Stand can be 20-60 minutes, its up to you, the recommended is the full 60 mins.

High temp fermentation’s essential (under pressure if possible), this delivers the fruity flavours of this beer.

What do people normally do with hop stand?
Lights out and leave to hop stand for desired time or maintain a temp until hop stand finished.
Or cool to around 20-23 C and then hop stand?

Thanks

 

[Brewed_Force]

According to the Brülosophy experiment, it makes no perceptible difference (in a taste test) if you start the hop stand immediately after flame out or waiting until the wort has cooled to 70°C.

 

[Clint]

I hope it turns out better than the real one ..

 

[Brew Dad]

According to the Brülosophy experiment, it makes no perceptible difference (in a taste test) if you start the hop stand immediately after flame out or waiting until the wort has cooled to 70°C.

Yep, that's how I handle it. Depending on ground water temp, usually takes me 30 mins to cool the wort, ergo all hopstands for me are approx. 30 mins.

 

[Sadfield]

According to the Brülosophy experiment, it makes no perceptible difference (in a taste test) if you start the hop stand immediately after flame out or waiting until the wort has cooled to 70°C.

However, that's one experiment on one set of kit, so statistically irrelevant.

The flash point of hop volatiles is only one aspect. I see it makes no mention of DMS, which could pertinent here, with Doombar being a subtly balanced style of beer. Decomposition of SMM to DMS is known to occur above 80c. Once the vigorous boil is stopped, if your hop stand is for 60 minutes it is advisable to drop the temperature to below 80C, quickly then stand at that temperature.

No doubt there is a separate Brulosophy experiment to debunk that also.

 

[Neil1454]

So its advised to drop to 70C then keep heat on at 70C?
Or drop to 70C with lights out and leave covered for 60 mins?

 

[Sadfield]

The second option, for me.

 

[Neil1454]

60 mins is quite a long time. Can see the temp dropping quite a bit in that time.
So would I be ok leaving it that long to steep without maintaining temp at around 70C.
I'd be ok just leaving it and returning to it?

New to this so want to get an idea how to deal with it.

Thanks

 

[Sadfield]

It'll be fine. Good luck with the brew.