Creator: Mike Neville
Arguably, the important thing to creating the most effective IPA is determining the best way to pack in as a lot hop character, which is actually the case in relation to Hazy IPA. Whereas flameout (or whirlpool) additions have been commonplace for fairly a while, some fashionable brewers have been counting on the hop stand technique, which entails including hops to wort that has been chilled to a sure temperature and letting it sit for a set period of time.
Hop stand advocates purport that by decreasing wort temperature earlier than including hops, then permitting the hops a 15 to twenty minute mingling interval, not solely will there be much less isomerization, however fewer fascinating terpenes will volatilize, leading to a beer with extra pungent hop character. Nevertheless, those that query this declare usually level to proof that the majority hop terpenes have volatilization factors which can be larger than wort boiling temperature, corresponding to myrcene, probably the most plentiful terpene in hops, which has a boiling level of 330°F/166°C.
A lot of my recipes have a hop stand addition, and whereas I’ve felt it’s had constructive influence, outcomes from a quantity of prior xBmts have failed to assist this technique as being any extra efficacious than kettle hopping. Nonetheless, given my presumed success with hop stands, I remained curious and designed an xBmt to check it out for myself on a Hazy IPA.
| PURPOSE |
To guage the variations between a Hazy IPA that obtained a 20 minutes hop stand at 203°F/95°C and one which obtained the identical addition at 185°F/85°C.
| METHODS |
For this xBmt, I went with a Hazy IPA recipe that was impressed by previous batches I used to be happy with.
Splitting The Distinction
Recipe Particulars
| Batch Measurement | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 30 min | 121.1 | 4.6 SRM | 1.065 | 1.01 | 7.22 % |
| Actuals | 1.065 | 1.01 | 7.22 % | |||
Fermentables
| Identify | Quantity | % |
|---|---|---|
| Pelton: Pilsner-style Barley Malt | 9 lbs | 61.02 |
| Lamonta: Pale American Barley Malt | 2 lbs | 13.56 |
| Wheat | 2 lbs | 13.56 |
| Oats, Flaked | 1.5 lbs | 10.17 |
| Rimrock: Vienna-style Rye Malt | 4 oz | 1.69 |
Hops
| Identify | Quantity | Time | Use | Kind | Alpha % |
|---|---|---|---|---|---|
| Idaho #7 | 142 g | 20 min | Aroma | Pellet | 12.5 |
| Mosaic | 85 g | 20 min | Aroma | Pellet | 11.2 |
Yeast
| Identify | Lab | Attenuation | Temperature |
|---|---|---|---|
| Capri (I22) | Imperial Yeast | 75% | 32°F – 32°F |
Notes
| Water Profile: Ca 130 | Mg 26 | Na 5 | SO4 99 | Cl 191 |
After amassing similar volumes of water for every batch, I weighed out and milled the grain.
With the water correctly heated, I integrated the grains then checked to verify the mash was at my goal temperature.
Throughout the mash relaxation, I ready the kettle hop additions.
As soon as the 60 minute mash was completed, I sparged to gather my goal pre-boil quantity then proceeded to boil the wort for half-hour, reserving all hop additions for the hop stand.
When the boil was full, I rapidly chilled the worts to 203°F/95°C and 185°F/85°C then added similar quantities of hops. Following a 20 minute hop stand, I completed chilling the worts with my JaDeD Brewing Hydra IC.
Subsequent, I transferred similar volumes of wort to separate fermenters.
Refractometer readings confirmed the nice and cozy hop stand wort had a barely larger OG than the cool hop stand wort.
Left: heat hop stand 1.065 OG | Proper: cool hop stand 1.062 OG
The fermenters had been linked to my glycol unit and allowed to complete chilling to my desired fermentation temperature of 74°F/23°C, at which level I pitched a single pouch of Imperial Yeast I22 Capri into every batch.
With the intention to isolate the variable as a lot as potential, I skipped dry hopping this beer and, after every week of fermentation, took hydrometer measurements that confirmed a minor distinction in FG.
Left: heat hop stand 1.009 FG | Proper: cool hop stand 1.010 FG
At this level, I chilly crashed each beers to 38°F/3°C and allow them to sit in a single day earlier than strain transferring them to CO2 purged kegs.
The crammed kegs had been positioned in my keezer and burst carbonated in a single day earlier than I lowered the fuel to serving strain. After every week of conditioning, they had been carbonated and prepared for analysis.
Left: heat hop stand | Proper: cool hop stand
| RESULTS |
A complete of twenty-two folks of various ranges of expertise participated on this xBmt. Every participant was served 2 samples of the nice and cozy hop stand beer and 1 pattern of the cool hop stand beer in numerous coloured opaque cups then requested to establish the distinctive pattern. Whereas 12 tasters (p<0.05) would have needed to precisely establish the distinctive pattern in an effort to attain statistical significance, solely 8 did (p=0.46), indicating individuals on this xBmt had been unable to reliably distinguish a Hazy IPA that obtained a 20 minute hop stand at 203°F/95°C from one which obtained the identical addition at 185°F/85°C.
My Impressions: Out of the 5 semi-blind triangle assessments I tried, I appropriately recognized the odd-beer-out 3 occasions, which isn’t constant sufficient to point any variations I assumed I perceived really existed. In side-by-side comparisons, I felt like the nice and cozy hop stand beer might have been barely extra bitter than the cool hop stand model, however not by a lot, and so they had been in any other case similar, each possessing a dank ripe pineapple taste with low ranges of blueberry and a pillowy mouthfeel.
| DISCUSSION |
It appears brewers of recent variations of IPA are continually in search of methods to extend hop character of their beer with out imparting undesirable traits corresponding to vegetal off-flavors, that are related to over dry hopping. One such technique is the hop stand, which entails steeping hops in wort post-boil, with some preferring to relax the wort a bit in an effort to keep away from volatilizing desired terpenes. The very fact tasters on this xBmt had been unable to reliably distinguish a Hazy IPA that obtained a 20 minute hop stand at 203°F/95°C from one which obtained the identical addition at 185°F/85°C suggests any variations had been minimal sufficient as to be grossly imperceptible.
In your entire historical past of brewing, the hop stand technique is a comparatively new growth that was pushed by the collective craze for IPA. Someplace alongside the road, it appears brewers accepted the concept that hop terpenes like myrcene have low volatilization factors, regardless of proof indicating it’s really a lot larger than wort boiling temperature. It appears seemingly this explains the non-significant outcomes of this and plenty of previous hop stand xBmts.
Performing a hop stand on my system is sort of simple, and whereas these outcomes recommend temperature might not play as large of a task as many imagine, I’ll nonetheless use the tactic when ensuring types of beer. To maintain issues easy, I’ll seemingly persist with flameout additions, although once I’m seeking to cut back my brew day size, I received’t fret about making late boil additions.
In case you have any ideas about this xBmt, please don’t hesitate to share within the feedback part under!
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