Is this too many hops???

[robsan77]

ipa
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.500
Total Hops (g): 130.00
Original Gravity (OG): 1.053 (°P): 13.1
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 72.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.200 kg Maris Otter Malt (94.55%)
0.100 kg Crystal 120 (1.82%)
0.200 kg Torrified Wheat (3.64%)

Hop Bill
----------------
10 g Amarillo Leaf (9.4% Alpha) @ 60 Minutes (Boil) (0.4 g/l)
20 g Centennial Leaf (11.7% Alpha) @ 60 Minutes (Boil) (0.9 g/l)
15 g Sonnet Leaf (3.8% Alpha) @ 60 Minutes (Boil) (0.7 g/l)
15 g East Kent Golding Leaf (6.8% Alpha) @ 60 Minutes (Boil) (0.7 g/l)
10 g East Kent Golding Leaf (6.8% Alpha) @ 20 Minutes (Boil) (0.4 g/l)
10 g Amarillo Leaf (9.4% Alpha) @ 20 Minutes (Boil) (0.4 g/l)
20 g Sonnet Leaf (3.8% Alpha) @ 20 Minutes (Boil) (0.9 g/l)
10 g Cascade Leaf (5% Alpha) @ 0 Minutes (Aroma) (0.4 g/l)
20 g Sonnet Leaf (3.8% Alpha) @ 0 Minutes (Aroma) (0.9 g/l)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°c with Danstar Nottingham


Recipe Generated with BrewMate

 

[phettebs]

Is there such a thing as too many hops? :clap:

The trend here in the US with APAs and A IPAs has been to use many hop additions. However, I will say that we tend to add more in the last 15 minutes and flameout to give that massive hop aroma. I see you have some at flameout but I'd add some at 10 minutes too.

The Goldings might get lost behind the cascade, amarillo, and centennial though. I've not used Sonnet before so I can't comment on that. Looks like a tasty brew.

Good luck! :

 

[Tony]

Hey Rob, agree with phettebs, you're likely to lose the goldings... but what the &^%$, go for it, it looks like a fantastic brew. Wait 'til RTB sees it, he'll cream himself!

 

[rickthebrew]

I just did

Great looking recipe - after seeing AT`s recipe and this one i can`t wait till next brewday!!

 

[A T]

Too many hops? I'm sorry i don't understand the question :wha:

 

[robsan77]

thanks guys. I may re jiggit a bit and do a 10min addition aswell. I was hoping to get just an edge of goldings in there. Not sure about the sonnet either myself but they are said to be goldings like so i thought this recipe would be a good test to see how the hops combine and what i can pick out.

 

If you're all so nuts about hops, why bother using expensive malt when cheap sugar will produce the alcohol?
Seems to me that modern commercial breweries use this way of thinking!

 

[lukesharpe]

If you're all so nuts about hops, why bother using expensive malt when cheap sugar will produce the alcohol?
Seems to me that modern commercial breweries use this way of thinking!

That's a bit like putting a V8 engine in a Reliant Robin. :nono:

Ollie

 

That's a bit like putting a V8 engine in a Reliant Robin.

Don't quite understand your post LS.
What I'm trying to say is, too many hops overpower the the malt flavours, rather than enhancing them.
Everybody's tastes vary, I agree, but some beers I find undrinkable because of the harsh hop flavour.

 

[robsan77]

Some beers are malt orientated, some are hop orientated, some are a bit of each. Some people prefer hop orientated beers, some preffer malt orientated beers, some like both (me :grin: ) and like to brew all kinds of different beers. It is fair to say that an ipa should have a high hop profile tho, am I right? I will be brewing a stout next week with minimal hops and lots of malt flavour and I will enjoy and appreciated that beer just as much but in a different way.

I dont think we should add large amounts of sugar to a brew. Malt adds so much more, body, colour, flavour and using a clean yeast like nottingham will let it come through. The discerning pallet certainly pick up on a lack of malt even with high hop profiles.

 

[ano]

5 varieties? IMHO it's a total waste of something. I'm fine with heavily hopped beers but the notion that more varieties equals a more complex profile can be debunked by comparison to single malts and blends. IME more varieties can "cancel" or "counteract" the very qualities you're seeking from the others, and end up with something which is, for want of a better word, bland.

 

[robsan77]

If you're all so nuts about hops, why bother using expensive malt when cheap sugar will produce the alcohol?
Seems to me that modern commercial breweries use this way of thinking!

That's a bit like putting a V8 engine in a Reliant Robin. :nono:

Ollie

I would say more like adding go fast stripes to a bentley

 

[robsan77]

5 varieties? IMHO it's a total waste of something. I'm fine with heavily hopped beers but the notion that more varieties equals a more complex profile can be debunked by comparison to single malts and blends. IME more varieties can "cancel" or "counteract" the very qualities you're seeking from the others, and end up with something which is, for want of a better word, bland.

Now thats a different answer from the earlier posts and is the kind of input I was looking for when I made the thread. :thumb: thank you.

 

[ano]

It's just (again IMO) you almost certainly only really need one or two bittering hops in the first addition. There are, what was it Aleman did, low beta acids yielding a softer, less harsh over time bitterness? Anyway this is perhaps at odds with the American "chuck it all in isn't it awesome" logic apparent from some of the confused recipes I've seen but each to their own. I wouldn't deny anyone from trying it, they're your hops.

 

[Aleman]

I do think that we have lost the art of the 'subtle' beer . . . and the majority of breweries are just going too over the top.

2 at most 3 varieties is more than enough to produce a fine hoppy profile really

 

When I mentioned sugar it was a "you may as well".

 

[critch]

well i just put 10 kilos in my brew today......

 

That sounds like an awfully big brew!