Late vs 60 minute additions

[TheRedDarren]

I hit 64 ibu using just 30g of hops by adding .5g per minute for 60 additions

 

[Hoddy]

Let's not mention FWH. It's gets even more confusing....


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[cheapbrew]

But aren't you are comparing 30 min additions to 60 min additions, maybe try starting every minute from 30 mins?

 

[TheRedDarren]

But aren't you are comparing 30 min additions to 60 min additions, maybe try starting every minute from 30 mins?

No, I was just comparing the difference in timings. There's a lot of breweries just using late additions at the mo, so I wanted to try a clear cut experiment to see what the differences might be. But I quite like what Dogfish Head do, so I also wanted to try their 60 minute IPA technique.

 

[TheRedDarren]

Well the brewday went well. Two 10l batches in the FC now. Both IPA styles albeit with rather low og's, 1.043 and 1.045.
Number one was hopped at 20 mins - 10g, 10 mins - 30g and 1 min - 45 for IBU of 65.
The second was hopped every minute with .5g for 60 additions also for 65 IBU.
Malt used was just Maris Otter for the most obvious hop profile.
No steeping or dry hopping either so I can get a clear idea of the effect of the different additions.

 

[TheRedDarren]

I have started to drink these now and the results are really interesting. The two brews are similar but very different at the same time. You can tell that they are the same ingredients from the grain to the hops and the yeast, but the hop character is very different.
The late addition beer (20-10-1) is much smoother with more of the tropical fruit character coming through and a strong aroma, it tastes bitter but very smooth in the way it comes through. The 60 additions per hour beer is also very nice, but it does have a more assertive/aggressive bitterness to it, with a much more complex hop flavour, not so much of the tropical and more of a pithy lemon type of flavour, and it lets a bit more of the malt through too. This all follows pretty well with the current thinking on hop timings etc.
Both are nice and drinkable, if a little plain (it is a smash)... I'm really interested in where to take it from here, I haven't quite decided just yet, but I am concocting another AIPA recipe from it.

 

[DoctorMick]

I have started to drink these now and the results are really interesting. The two brews are similar but very different at the same time. You can tell that they are the same ingredients from the grain to the hops and the yeast, but the hop character is very different.
The late addition beer (20-10-1) is much smoother with more of the tropical fruit character coming through and a strong aroma, it tastes bitter but very smooth in the way it comes through. The 60 additions per hour beer is also very nice, but it does have a more assertive/aggressive bitterness to it, with a much more complex hop flavour, not so much of the tropical and more of a pithy lemon type of flavour, and it lets a bit more of the malt through too. This all follows pretty well with the current thinking on hop timings etc.
Both are nice and drinkable, if a little plain (it is a smash)... I'm really interested in where to take it from here, I haven't quite decided just yet, but I am concocting another AIPA recipe from it.

I've got my citra pale lined up for next week, just refined the recipe so all the hop additions (100g) are going in post boil with no dry hop, really intrigued as to how it'll turn out. It'd be good to do a comparison with your late hop brew to see how they stand up.

 

[TheRedDarren]

I've got my citra pale lined up for next week, just refined the recipe so all the hop additions (100g) are going in post boil with no dry hop, really intrigued as to how it'll turn out. It'd be good to do a comparison with your late hop brew to see how they stand up.

You know what mate, I think that'll be an outstanding brew, I'm heading that way for the next incarnation of this beer. That will be super smooth with mega aroma and a juicy tropical flavour.
I'll be up for a swap if you like. I'll get that Texas Ranger in the post tomorrow mate.