Flame out hop addition

[Neil1454]

Hi

If a recipe says to add Hops at flame out but does not specify a time they hops need to sit for and also no temperature.
I know some recipes need 60min steep of hops at flame out. But for most recipes wouldn't be needed.
What should I do ?

 

[AlDaviz]

Your best to add a little more detail, what are you brewing ??

 

[Cwrw666]

I would say it depends on whether you chill, or no-chill.
Recipes usually assume that you add your last hops at flame-out, then you chill your wort. As the temperature drops then you extract aroma and flavour from this last addition, but little or no bitterness.
If you no-chill then flameout hops will also add bitterness to the wort as they will be sat in the brew at near 100c. I usually leave mine in for half an hour but with some recipes I also reduce the first hop addition a bit to compensate for the flameout hops bitterness.
I know some people let the temperature drop to 80c or thereabouts before adding the flameout hops which would stop them adding bitterness but I've never tried this myself.

 

[Neil1454]

Your best to add a little more detail, what are you brewing ??

Californian common

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

40g Hallertauer Mittelfrueh – Boil 60 min
15g Hallertauer Mittelfrueh – Boil 10 min

Secondary additions and timing:

15g Hallertauer Mittelfrueh – Flame-out

Yeast: 1 pack Mangrove Jacks Californian Lager Yeast M54
Fermentation temperature/steps: 18-20c, condition for 2 weeks before drinking

 

[GerritT]

I wait until after the temp has dropped to/or below 80º (no-chill here). It won't add IBU's then.

 

[AlDaviz]

I would say it depends on whether you chill, or no-chill.
Recipes usually assume that you add your last hops at flame-out, then you chill your wort. As the temperature drops then you extract aroma and flavour from this last addition, but little or no bitterness.
If you no-chill then flameout hops will also add bitterness to the wort as they will be sat in the brew at near 100c. I usually leave mine in for half an hour but with some recipes I also reduce the first hop addition a bit to compensate for the flameout hops bitterness.
I know some people let the temperature drop to 80c or thereabouts before adding the flameout hops which would stop them adding bitterness but I've never tried this myself.

After some advice and too much bitterness @ flame out hopping, I made a red ale and I’ve added the hops at 80 deg, then dry hopped with similar hops to BrewDogs Elvis Juice !! I’ll start a post once I’ve sampled the outcome.

 

[GerritT]

After some advice and too much bitterness @ flame out hopping, I made a red ale and I’ve added the hops at 80 deg, then dry hopped with similar hops to BrewDogs Elvis Juice !! I’ll start a post once I’ve sampled the outcome.

Oh man, looking so good from here!

 

[AlDaviz]

Oh man, looking so good from here!

Just started a thread !! Added the dry hops and some peel which I sterilised in vodka ?? Fern seems to have stalled ??

 

[GerritT]

Just started a thread !! Added the dry hops and some peel which I sterilised in vodka ?? Fern seems to have stalled ??

Did the fermentation take off?

 

[AlDaviz]

Did the fermentation take off?

No still seems to be same wrought there is a bubble every 30 seconds

 

[LeeH]

Was 1 pack of M54 enough for your batch size and OG?

 

[GerritT]

No still seems to be same wrought there is a bubble every 30 seconds

That's a bit slow bit it's underway. Could be a minor leak somewhere, could be a bit underpitching (MJ is reliable, not known as a slow yeast). It's a 20L brew, and still around 19º?

 

[Duxuk]

I find that adding hops at 100C adds an unpredictable amount of bitterness. Adding at 80C adds loveliness! I tend to leave to steep for 10 minutes and have found that a 30 minute steep made no discernible difference. Dry hopping is also massively useful if you want to get a big hoppiness. I've just finished a pale ale bittered with Target, a 10 minute of 30g Citra, 70g Citra cooled to 80 C and 50g dry hop also of Citra. Luscious!

 

[AlDaviz]

Was 1 pack of M54 enough for your batch size and OG?

Ferm dropped slightly to 1.010 fg, so I’ve bottled, tastes really fruity and not the bitterness that I’ve been getting when adding the hops @100deg.
Just need to wait a couple of weeks for it to carb

 

[AlDaviz]

I used 2 packets as it was 24L in the fermenter, I only managed 20L when bottling the peel and hops seem to of soaked up quite an amount

 

[Duxuk]

Yes, I suppose I lose a couple of bottles to dry hops but it's well worth it