No bittering, just hops at end

[retourrbx]

Have people had any success with this idea?

Looking at boiling for an hour and then putting 100g of Pilgrim hops (11.2%) in at 5 minutes for 35 ebu... why would I want to do this... dunno really - any comments?

If there are some links to posts on this i'd be interested in seeing them

Cheers

 

[graysalchemy]

You need bittering hops to counter the sweetness of the beer and make it balanced.

I have just done a taste test on the 'beer' from a yeast starter that has fermented out and its not nice. :sick:

 

[EskiBrew]

Rather than not having bittering hops, I think he's suggesting using a high alpha variety with a very short boil hoping to achieve the same result.

Not sure what you gain but you might cause a problem you had not expected :hmm:

 

[graysalchemy]

Didn't read it properly

You would use far more hops though to achieve the bittering. What is your thoughts behind doing it this way?

 

[wilsoa1111]

seems like your gonna get a lot of aroma-not as much as dry hopping i suppose but still lots, i could see doing this if u dont know how much boiloff u need to do like if first few brews- i know my 2nd brew ended up with 21.5l not 20l like i wanted but hops were in and didnt want to over bitter, using this "method" extending or shortening the boil would be no bother...nice idea in that regard, i may borrow it

 

[wilsoa1111]

however i wouldnt do it if u think the hops r going off to use them up as i read somewhere old hops go "cheesy" but boiling over 60mins massivly reduces this-why my lhbs sells discount bittering hops but not others methinks...

 

[richc]

I've done something close to this with Nelson Sauvin, all in the last 15 minutes rather than 5. It works but tastes very different from a normally hopped beer, very wine like.
I have also tried it with EKG, that doesn't work IMO, dull and lacking in flavour

 

[retourrbx]

"hopbursting" according to this http://byo.com/component/resource/article/2579-hopbursting-final-gravity-mr-wizard

 

[RobWalker]

It's well known to do 30 minute IPA/APA's to get more hop flavour with less bitterness, particularly with those moorish american "C" hops.

I've also done a braggot using a similar method, extremely low bitterness (we're talking below 10 IBU) and a large amount of aroma, all with EKG. It was palatable, very easy drinking, just a bit "meh."

Whatever you do, I'd suggest boiling for an hour like you say - the boil time is needed to get rid of DMS which will make it taste like a combination of butter and crap. Good luck :