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General Category => Beer Recipes => Topic started by: erockrph on August 12, 2013, 05:30:46 PM

Title: Hopstand & Dry Hop IPA
Post by: erockrph on August 12, 2013, 05:30:46 PM
I just got this into the fermenter. Crazy amount of hops - looking forward to how this turns out. I used a 30 minute addition to estimate the utilization from the 90 minute hop stand. Not that it matters much at 475 IBU...

Title: Hopstand IPA

Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.058
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time

STATS:
Original Gravity: 1.066
IBU (tinseth): 475.51
SRM (morey): 7.62

FERMENTABLES:
6.5 lb - American - Pale 2-Row (72.2%)
2 lb - German - Munich Light (22.2%)
8 oz - American - Victory (5.6%)

HOPS:
2 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Boil for 0 min, IBU: 104.49
2 oz - Apollo, Type: Pellet, AA: 18, Use: Boil for 0 min, IBU: 139.79
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Boil for 0 min, IBU: 52.03
2 oz - Motueka, Type: Pellet, AA: 7.2, Use: Boil for 0 min, IBU: 55.92
2.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Boil for 0 min, IBU: 123.29
1 oz - Amarillo, Type: Leaf/Whole, AA: 12, Use: Hopback for 0 min at  °F
1.5 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Dry Hop for 7 days
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Dry Hop for 7 days
2 oz - Motueka, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 7 days
1 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 60 min, Amount: 17 qt, Sacc Rest

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05

NOTES:
90 minute hop stand

(Note: Efficiency calculation dropped to 70 to account for wort lost to hops.)

"Hopback" Amarillo is actually steeped in French Press with priming sugar immediately prior to bottling.

Generated by Brewer's Friend - http://www.brewersfriend.com/
Title: Re: Hopstand & Dry Hop IPA
Post by: HoosierBrew on August 12, 2013, 07:31:09 PM
I love to push the late hop boundaries. Can't wait to see your tasting notes on this beast ! All due respect to Green Flash, it looks like a "palate wrecker".
Title: Re: Hopstand & Dry Hop IPA
Post by: fmader on August 12, 2013, 08:35:03 PM
Very nice!

I see you're using meridian. I have a pound of it and have yet to use it in anything. I rarely see people include it in any recipes. Do you have any tasting notes on it? And/or are you a fan?
Title: Re: Hopstand & Dry Hop IPA
Post by: Three on August 12, 2013, 08:46:26 PM
Once again.....

WOWZA!
Title: Re: Hopstand & Dry Hop IPA
Post by: repo on August 12, 2013, 09:07:34 PM
Where/how are you getting hop stand ibus equal to 30 minutes in the boil? This is probably around 25% less ibus than if you dropped them in the boil for 90 minutes. This might be a good one to get measured in the lab.
Title: Re: Hopstand & Dry Hop IPA
Post by: scottNU on August 13, 2013, 01:49:54 AM
Very interesting recipe. I can't wait to hear the tasting notes. Is the bitterness from the hops all "perceived" in the aroma or is there some true bitter flavor on the tongue?

Crazy and great idea!
Title: Re: Hopstand & Dry Hop IPA
Post by: klickitat jim on August 13, 2013, 02:00:36 AM
Cost per pint?
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on August 13, 2013, 03:40:11 AM
Very nice!

I see you're using meridian. I have a pound of it and have yet to use it in anything. I rarely see people include it in any recipes. Do you have any tasting notes on it? And/or are you a fan?

The single-hop Meridian beer I tasted last week still had a lot of priming sugar that hadn't been eaten yet, so I don't really have full tasting notes on it yet. Having said that, I got a whole lot of peach from Meridian. The nose was peach with some candy, and the flavor was peach/melon with some dank in the background. I'm not sure if the impressions of melon and candy were coming from the hops or from the residual sweetness.

I'm still holding judgement on Meridian as a whole, but my preliminary taste was pretty nice. I'm kind of going for a Sangria theme on this brew: Peach from Meridian, Orange from Apollo, Grapefruit/wine from Nelson, Lime from Motueka and Mango from Citra.

Where/how are you getting hop stand ibus equal to 30 minutes in the boil? This is probably around 25% less ibus than if you dropped them in the boil for 90 minutes. This might be a good one to get measured in the lab.

Mainly from experience on other brews. My rule of thumb with my system is to use 1/3 the length of the hop stand. It generally gets me in the ballpark with other brews that use a more sane amount of hops.

From everything I've heard, actual IBU's in finished beer top off somewhere between 100 and 150. Needless to say I'm probably maxed out on this one. Really, beyond 80 IBU's or so the calculated IBU's are really only for "my IPA is bigger than yours" bragging rights. Still, depending on my yield, I may just have to send a sample off for evaluation.

Very interesting recipe. I can't wait to hear the tasting notes. Is the bitterness from the hops all "perceived" in the aroma or is there some true bitter flavor on the tongue?

There have been several threads on the Northern brewer forums on hop-stand only brews. From what I've heard, the bitterness is up there, but tends to be smoother than if you used a true 60-minute boiled addition. Since isomerization happens above 185F, there is still quite a bit of IBU's generated from a hot hop stand, just not as much as if you were at full boil. My experience say's it's roughly equal to an addition 1/3 the length of a hop stand, but others find that 1/2 the time is closer. I think a lot of that will depend on your individual system.
Title: Re: Hopstand & Dry Hop IPA
Post by: repo on August 13, 2013, 04:54:22 AM

Where/how are you getting hop stand ibus equal to 30 minutes in the boil? This is probably around 25% less ibus than if you dropped them in the boil for 90 minutes. This might be a good one to get measured in the lab.

Mainly from experience on other brews. My rule of thumb with my system is to use 1/3 the length of the hop stand. It generally gets me in the ballpark with other brews that use a more sane amount of hops.

From everything I've heard, actual IBU's in finished beer top off somewhere between 100 and 150. Needless to say I'm probably maxed out on this one. Really, beyond 80 IBU's or so the calculated IBU's are really only for "my IPA is bigger than yours" bragging rights. Still, depending on my yield, I may just have to send a sample off for evaluation.


Okay, that seems like it could work out. I just always felt it added 10- 20 ibus from my 0 min hops if not the whole hopstand(avg 30 min).   I always have a bunch of 15 minute and or later hops in there also, and usually well into or beyond that 100-150 possibility mark with zero ibus calculated from the 0 minute addition. It would be very interesting to see some actual lab results. After dry hopping you might not wanna part with one.

Think I have to pull the trigger on that fwh/O minute  ipa and see how it works. With only a smudge of extra bitterness available from fwh , the rest would have to come from the hopstand.

Not being able to recirculate seems like it could detract a good bit, as that agitation could really help isomerization.  Very curious to hear how bitter and tasty this turns out.
Title: Re: Hopstand & Dry Hop IPA
Post by: hopfenundmalz on August 13, 2013, 12:19:14 PM
How do you plan on keeping above 185F for 90 minutes? My system drops to just over that in 45 min. for 10 gallons during the winter in the garage. I can maintain temps with the fire, but haven't done that yet.
Title: Re: Hopstand & Dry Hop IPA
Post by: kylekohlmorgen on August 13, 2013, 12:25:28 PM
How do you plan on keeping above 185F for 90 minutes? My system drops to just over that in 45 min. for 10 gallons during the winter in the garage. I can maintain temps with the fire, but haven't done that yet.

I thought he was estimating a 90 min hopstand because of the no-chill method...

At least I was hoping this was the case. I'd love to see more info on how no-chill affects hoppy beers.

Seems like a great way to cut a lot of time out of my brewday, but before I go buying a no-chill container, I'd like to know how it affects break/clarity, hop utilization/aroma, etc.
Title: Re: Hopstand & Dry Hop IPA
Post by: hopfenundmalz on August 13, 2013, 01:02:47 PM
How do you plan on keeping above 185F for 90 minutes? My system drops to just over that in 45 min. for 10 gallons during the winter in the garage. I can maintain temps with the fire, but haven't done that yet.

I thought he was estimating a 90 min hopstand because of the no-chill method...

At least I was hoping this was the case. I'd love to see more info on how no-chill affects hoppy beers.

Seems like a great way to cut a lot of time out of my brewday, but before I go buying a no-chill container, I'd like to know how it affects break/clarity, hop utilization/aroma, etc.

I do a hop stand/whirlpool beer where I add all the hops at flame out. My point was that the temp drop would be well below 185F before the 90 min. was reached ,so no more isomrization at that point.
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on August 13, 2013, 03:25:14 PM
Not doing a no-chill. I just use that feature on Brewer's Friend to estimate my IBU's from the hop stand.

As far as holding it above 185F the whole time - I've never measured can't be sure that it stays that hot the whole time. But my kettle has a pretty thick cladding on the bottom and I leave it on the hot stove through the whole stand. I know I touched the kettle with the back of my arm after 90 minutes and it was super hot still. Plus, it's not like once the temp hits 185F there's a magic switch that shuts off all isomerization. There's no doubt that it slows rapidly somewhere in the 175-190F range, but with over 3 ounces per gallon there will definitely be some additional contribution to iso-AA as it continues to cool.

As far as recirculation goes, I did stir every 5-10 minutes. Not the same, but hopefully will help with oil extraction. And in the end, that's what this is really about more than IBU's. I'm pretty confident that the IBU's will be at or near the peak of the perception ceiling, I just want to cram as much hop flavor and aroma as I can in there.

As far as the cost goes. My guesstimate is that I'll net somewhere around twenty 12-oz bottles once the dry hops drink up their share of beer. 9 lbs of grain plus a packet of dry yeast is probably close to 20 bucks. The hops probably come out to another 20 bucks since the Nelson wasn't bought in bulk. So figure 2 bucks a bottle. Pricey for homebrew, but still a good deal compared to commercial beer.
Title: Re: Hopstand & Dry Hop IPA
Post by: repo on August 13, 2013, 03:33:13 PM

I do a hop stand/whirlpool beer where I add all the hops at flame out. My point was that the temp drop would be well below 185F before the 90 min. was reached ,so no more isomrization at that point.

How is the bitterness in the beers when you do this? Do you have a guesstimate of ibus?
Title: Re: Hopstand & Dry Hop IPA
Post by: hopfenundmalz on August 13, 2013, 05:08:58 PM

I do a hop stand/whirlpool beer where I add all the hops at flame out. My point was that the temp drop would be well below 185F before the 90 min. was reached ,so no more isomrization at that point.

How is the bitterness in the beers when you do this? Do you have a guesstimate of ibus?

The beer is Cream Ale, and it is a knockoff of Pelican Pubs Kiwanda Cream Ale, and all of the hops go in after flame out. They claim 25 IBUs.

For 10 gallons of a 1.050 beer, I have estimated 13% extraction. I you look at the data from Tinseth, this is roughly an 18 minute addition, I think I have used 15 minutes as the whirlpool with a March pump is not as vigorous as at a commercial brewery. The hops I have used are Mt Hood at 4.8% and 8 Oz for 10 gallons, and it is estimated to be about 25 IBU. I like the results.

I have thought of doing an ultimate late addition IPA using high AA hops at flameout. This might be an ispiration. 
Title: Re: Hopstand & Dry Hop IPA
Post by: repo on August 13, 2013, 06:33:24 PM
Thanks for the info. Sounds like it works well.  No pump for me, I think I'll try it in a pale ale first and go from there.
Title: Re: Hopstand & Dry Hop IPA
Post by: scottNU on August 13, 2013, 08:33:01 PM

Very interesting recipe. I can't wait to hear the tasting notes. Is the bitterness from the hops all "perceived" in the aroma or is there some true bitter flavor on the tongue?

There have been several threads on the Northern brewer forums on hop-stand only brews. From what I've heard, the bitterness is up there, but tends to be smoother than if you used a true 60-minute boiled addition. Since isomerization happens above 185F, there is still quite a bit of IBU's generated from a hot hop stand, just not as much as if you were at full boil. My experience say's it's roughly equal to an addition 1/3 the length of a hop stand, but others find that 1/2 the time is closer. I think a lot of that will depend on your individual system.

Thanks for the information. I am interested in smoothing out the bitterness of the bittering charge. I have heard suggestions that first wort hopping has a similar effect. It seems a little counterintuitive that FWHing and a post boil hop stand would have similar outcomes considering the very different mechanics at play. 

I have also thought about mash hopping (as suggested at my LHBS) but don't know how this variable might also play with bitterness.  This a cool part of homebrewing that we are afforded the ability to do so many different things that might not be possible at large scales.  Thanks again.
Title: Re: Hopstand & Dry Hop IPA
Post by: hopfenundmalz on August 13, 2013, 08:35:49 PM

Very interesting recipe. I can't wait to hear the tasting notes. Is the bitterness from the hops all "perceived" in the aroma or is there some true bitter flavor on the tongue?

There have been several threads on the Northern brewer forums on hop-stand only brews. From what I've heard, the bitterness is up there, but tends to be smoother than if you used a true 60-minute boiled addition. Since isomerization happens above 185F, there is still quite a bit of IBU's generated from a hot hop stand, just not as much as if you were at full boil. My experience say's it's roughly equal to an addition 1/3 the length of a hop stand, but others find that 1/2 the time is closer. I think a lot of that will depend on your individual system.
Read Mitch Steele's NHC presentation this year. "Enjoy by IPA" has only FWH, whirlpool, and dry hops.
Thanks for the information. I am interested in smoothing out the bitterness of the bittering charge. I have heard suggestions that first wort hopping has a similar effect. It seems a little counterintuitive that FWHing and a post boil hop stand would have similar outcomes considering the very different mechanics at play. 

I have also thought about mash hopping (as suggested at my LHBS) but don't know how this variable might also play with bitterness.  This a cool part of homebrewing that we are afforded the ability to do so many different things that might not be possible at large scales.  Thanks again.
Title: Re: Hopstand & Dry Hop IPA
Post by: denny on August 14, 2013, 01:46:54 AM
I have also thought about mash hopping (as suggested at my LHBS) but don't know how this variable might also play with bitterness.  This a cool part of homebrewing that we are afforded the ability to do so many different things that might not be possible at large scales.  Thanks again.

I did some experimenting with mash hopping.  My conclusion was that I got as much out of mash hopping as I would if I'd thrown the hops away.
Title: Re: Hopstand & Dry Hop IPA
Post by: klickitat jim on August 14, 2013, 01:57:53 AM
I have also thought about mash hopping (as suggested at my LHBS) but don't know how this variable might also play with bitterness.  This a cool part of homebrewing that we are afforded the ability to do so many different things that might not be possible at large scales.  Thanks again.

I did some experimenting with mash hopping.  My conclusion was that I got as much out of mash hopping as I would if I'd thrown the hops away.

I can totally see that scientific taste test in Denny's kitchen.  "Ok guys, now this is from the batch where I just threw the hops away. What do you think? "
Title: Re: Hopstand & Dry Hop IPA
Post by: scottNU on August 14, 2013, 03:05:26 AM
I have also thought about mash hopping (as suggested at my LHBS) but don't know how this variable might also play with bitterness.  This a cool part of homebrewing that we are afforded the ability to do so many different things that might not be possible at large scales.  Thanks again.

I did some experimenting with mash hopping.  My conclusion was that I got as much out of mash hopping as I would if I'd thrown the hops away.

I can totally see that scientific taste test in Denny's kitchen.  "Ok guys, now this is from the batch where I just threw the hops away. What do you think? "

Haha!  Not what I would call a ringing endorsement. It's OK to have one less option.
Title: Re: Hopstand & Dry Hop IPA
Post by: mugwort on August 14, 2013, 04:52:46 AM
I just got this into the fermenter. Crazy amount of hops - looking forward to how this turns out. I used a 30 minute addition to estimate the utilization from the 90 minute hop stand. Not that it matters much at 475 IBU...

Batch Size: 3.5 gallons (fermentor volume)

HOPS:
2 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Boil for 0 min, IBU: 104.49
2 oz - Apollo, Type: Pellet, AA: 18, Use: Boil for 0 min, IBU: 139.79
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Boil for 0 min, IBU: 52.03
2 oz - Motueka, Type: Pellet, AA: 7.2, Use: Boil for 0 min, IBU: 55.92
2.5 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Boil for 0 min, IBU: 123.29
1 oz - Amarillo, Type: Leaf/Whole, AA: 12, Use: Hopback for 0 min at  °F
1.5 oz - Citra, Type: Leaf/Whole, AA: 14.8, Use: Dry Hop for 7 days
2 oz - Meridian, Type: Pellet, AA: 6.7, Use: Dry Hop for 7 days
2 oz - Motueka, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 7 days
1 oz - Nelson Sauvin, Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days

Holy wow, you are really throwing in the cones lock, hop & barrel!  That'll make for a pricy-ipa, but very delicious I'd think.  Since I've gone all organic hops with the accompanying higher prices, I haven't dared a recipe that utilizes this many hops per gallon.

I wonder whether there's a functional flavor-ceiling, after which adding more cones yields minimal impact.  I'd like to home in on an optimal amount and manner of addition to maximize aroma and flavor--that point before one sees diminishing returns on those hop additions.

Looking forward to reading more about this one.
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on September 04, 2013, 04:00:46 AM
Just a quick update on this. I bottled this batch tonight. It looked, smelled and tasted like fresh squeezed pineapple-grapefruit juice. The bitterness level wasn't overpowering despite the amount of fine hop debris that is still in suspension. I can't wait until this carbs up to give it a real taste, but I think it might need a bit of extended cold-conditioning to help settle out as much of the hop trub as possible.

As a side note, I am officially swearing off using a combo of both cone and pellet hops for dry hopping with this large of a hopping rate. With one or the other you can easily get your siphon in a spot where you aren't sucking up hop debris when racking. With both forms of hops it's tough to see and find a spot where you can get and maintain a clean siphon. I kept losing suction, and rather than risking oxidation I ended up leaving at least a half gallon of beer in the fermenter and called it a night.
Title: Re: Hopstand & Dry Hop IPA
Post by: vista on September 04, 2013, 09:37:49 AM
I have read that 100 ibus is kind of the threshold for bitterness, that the palate cannot tell if a beer is 100 or higher. Please correct me if I am wrong. Anyway, has anyone done a study on the flavor side of the equation? If someone through in a lb of flavor hops, they couldn't tell if there was more after that. Making up the amount here.

Sorry to hijack, kind. I too would like to know the cost per pint.
Title: Re: Hopstand & Dry Hop IPA
Post by: AmandaK on September 04, 2013, 12:22:55 PM
As a side note, I am officially swearing off using a combo of both cone and pellet hops for dry hopping with this large of a hopping rate. With one or the other you can easily get your siphon in a spot where you aren't sucking up hop debris when racking. With both forms of hops it's tough to see and find a spot where you can get and maintain a clean siphon. I kept losing suction, and rather than risking oxidation I ended up leaving at least a half gallon of beer in the fermenter and called it a night.

I have used a stainless steel screen on the end of my dip tube to good success to remedy this. I also quit using pellet/whole hops. In fact, I use hop extract (Hop Shots) for my hugely bitter beers - got one in the fermenter now, quite tasty after 10 days. I do find that the bitterness from a Hop Shot tends to take about 4-5 weeks to really show up. For the first few days it's a pale ale, then it transforms into an IPA, then it morphs in to an IIPA after a month. Really weird.
Title: Re: Hopstand & Dry Hop IPA
Post by: AmandaK on September 04, 2013, 12:26:49 PM
I have read that 100 ibus is kind of the threshold for bitterness, that the palate cannot tell if a beer is 100 or higher. Please correct me if I am wrong. Anyway, has anyone done a study on the flavor side of the equation? If someone through in a lb of flavor hops, they couldn't tell if there was more after that. Making up the amount here.

Sorry to hijack, kind. I too would like to know the cost per pint.

You've probably read that it's the limit for the solubility of iso-alpha acids in wort. If you read the Hops book, you'll find the answer to your other question, which is no. But people are working on it.

Cost per pint will vary on where you get your supplies and how. I buy in bulk, seasonally and on sale. This 4 gallon batch would have cost me $41.84, meaning $0.98 per 12 oz. ($0.55 higher than my normal batch).
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on September 17, 2013, 04:15:28 AM
I couldn't wait any more, so I cracked into a bottle of this tonight. Carbonation is at a drinkable level, but still on the low side. The beer is hazy as hell.

The nose is big citrus. There's grapefruit and pineapple predominantly along with some peaches and a hint of pine. The aroma could stand to be a little bit more powerful, but I think once the carbonation level picks up that will change.

As soon as it hits the palate - POW! It's like drinking grapefruit juice with a shot of pineapple. The citrus is mouth-puckeringly potent. The beer itself is not tart, but boy does it ever play tricks on your palate from the massive impression of hops. The finish is more grapefruit, but then the stonefruit peach/plum character from the Meridian starts to show up a bit as well.

As the juiciness fades, the bittering level starts to show itself more. The bitterness is definitely there, but it isn't abrasive at all. I'd equate it to about 60 IBU's of FWH with no 60-minute addition. I sent off a sample for IBU testing, so it will be interesting what this one comes in at in the lab.

I'm sure the character will change somewhat once the carbonation picks up, but damn this is a good beer right now. It will also be interesting to see how the hop character changes over the course of a few months (if I can manage to save some for that long).

The citrus character is a bit overwhelming, so I'd probably cut the Nelson and/or swap out the Citra for something a bit more straight tropical as opposed to citrus-tropical next time. Maybe Galaxy or El Dorado. I'm glad I didn't use any Crystal malt because this wouldn't be as enjoyable if it was sweet. I'm picking up almost no malt character. I might try turning up the volume on the malt just a bit. I'm thinking maybe using Aromatic instead of Victory next time. And regardless of what the lab tells me, the impression of bitterness could come up a notch or two. I might do a small 20-25 IBU addition of Columbus at 60 minutes.

I will definitely be developing this further as my standard IPA recipe. Hop flavor is off the charts and I think 2 oz/gallon for dry hops is at or above the point of diminishing returns. The only thing I'd consider changing with dry hops would be to split them into 2 separate additions to see if that pushes the aroma even higher.

I'm definitely looking forward to trying this using hops that push the dank/piney side of things more to see how that turns out. If fruity hops = fruit juice IPA, what will Chinook/Simcoe/Columbus give you?
Title: Re: Hopstand & Dry Hop IPA
Post by: HoosierBrew on September 17, 2013, 11:26:54 AM
Definitely sounds interesting.  Thanks for the feedback !
Title: Re: Hopstand & Dry Hop IPA
Post by: denny on September 17, 2013, 03:27:01 PM
Dammit...it's 8 AM and now I want a beer!
Title: Re: Hopstand & Dry Hop IPA
Post by: redbeerman on September 17, 2013, 04:07:50 PM

I'm definitely looking forward to trying this using hops that push the dank/piney side of things more to see how that turns out. If fruity hops = fruit juice IPA, what will Chinook/Simcoe/Columbus give you?

Piney cat pee?
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on September 17, 2013, 05:17:31 PM
Dammit...it's 8 AM and now I want a beer!

Right now this beer would certainly pass for alcoholic fruit juice. Sounds like the perfect breakfast drink to me!
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on October 02, 2013, 01:52:14 PM
The lab results are in. Even though it's only 1 data point, this seems to lend pretty strong support to the 100IBU ceiling on a beer. The testing took a bit longer than I hoped, but for 5 bucks you can't go wrong with what they're offering at http://coastalsciencelabs.com/

Quote
Hello Eric,

The results for your sample are listed below:

Sample    IBU    Std Dev
Sample 1    97.8    0.1
 
Bud (12)    10.9    1.2
Boston Lager (30)    31.8    0.7
WW IPA (61)    60.4    0.1
If you have any questions, please let us know. If you like our services, please tell three friends about us. Thanks!

Yours,

James (Jim) Gawenis, PhD
CEO/Chief Chemist
Coastal Science Labs
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on October 30, 2013, 02:28:03 PM
As I was setting up for my Winter Warmer brewday today I noticed a 3lb bag of DME that I had forgotten about. I think I'm going to squeeze in an extra brew today. I figure I can win some brownie points with the wife by cleaning a couple of pounds of whole leaf hops out of the freezer.

I don't know if these will all even fit in the kettle, but damn it I'm going to try like hell to stuff them all in there. Hopping rate in the kettle will be just over a pound per gallon. If I calculate a 90 minute hop stand as a 15 minute addition, then Tinseth gives me over 1500 IBU's. That makes my inner hophead smile.

I think I'm actually going to have to turn the heat back on after I add my hops because at this high of a hopping rate they will probably chill my wort down lower than I want.

HOME BREW RECIPE:
Title: That's What She Said IPA

Brew Method: Extract
Style Name: American IPA
Boil Time: 15 min
Batch Size: 2.25 gallons (fermentor volume) <--- Yeah right! Be lucky to get a gallon if I squeeze the hops hard  ???
Boil Size: 2.5 gallons
Boil Gravity: 1.053
Efficiency: 60% (steeping grains only)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.059
Final Gravity: 1.017
ABV (standard): 5.61%
IBU (tinseth): 1522
SRM (morey): 12.97

FERMENTABLES:
3 lb - Dry Malt Extract - Light (88.9%)

STEEPING GRAINS:
5 oz - German - CaraRed (9.3%)
1 oz - American - Midnight Wheat Malt (1.9%)

HOPS:
1 oz - Simcoe, Type: Leaf/Whole, AA: 11.9, Use: First Wort, IBU: 53.65
12 oz - Amarillo, Type: Leaf/Whole, AA: 9.5, Use: Boil for 0 min, IBU: 421.11
16 oz - Centennial, Type: Leaf/Whole, AA: 10.2, Use: Boil for 0 min, IBU: 602.85
3 oz - Simcoe, Type: Leaf/Whole, AA: 11.9, Use: Boil for 0 min, IBU: 131.87
6 oz - Simcoe, Type: Leaf/Whole, AA: 14.1, Use: Boil for 0 min, IBU: 312.51
2 oz - Columbus, Type: Pellet, AA: 13.6, Use: Dry Hop for 7 days
1 oz - Simcoe, Type: Pellet, AA: 12.2, Use: Dry Hop for 7 days

YEAST:
Fermentis / Safale - American Ale Yeast US-05

NOTES:
90 minute hop stand
Title: Re: Hopstand & Dry Hop IPA
Post by: Pinski on October 30, 2013, 02:36:37 PM
Please do report back your post boil yield. I hope you get a beer out of this, you could probably ferment in a growler.
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on October 30, 2013, 04:17:11 PM
Please do report back your post boil yield. I hope you get a beer out of this, you could probably ferment in a growler.

I think I'm going to line my fermenter with my BIAB bag and dump the whole kettle into it. This way I can squeeze the hell out of the bag to try to wring out every drop.
Title: Re: Hopstand & Dry Hop IPA
Post by: pinnah on October 30, 2013, 06:41:30 PM
 :o. Wow.  Loves me some hop juice!
Title: Re: Hopstand &amp; Dry Hop IPA
Post by: erockrph on October 30, 2013, 07:56:14 PM
(http://img.tapatalk.com/d/13/10/31/epanuzar.jpg)

This is what 1 pound per gallon of flameout hops looks like. Good god. I might have actually gone too far on this one...
Title: Re: Hopstand &amp; Dry Hop IPA
Post by: klickitat jim on October 30, 2013, 08:19:14 PM
Next time just use hop extract instead of water.
Title: Re: Hopstand & Dry Hop IPA
Post by: Pinski on October 30, 2013, 08:33:15 PM
 :o ::)
Title: Re: Hopstand & Dry Hop IPA
Post by: HoosierBrew on October 30, 2013, 10:15:18 PM
(http://img.tapatalk.com/d/13/10/31/epanuzar.jpg)

This is what 1 pound per gallon of flameout hops looks like. Good god. I might have actually gone too far on this one...
There's a fine line between hop bliss and madness.....very,very fine :D  .   In 20 years I've met maybe 1 or 2 people that hop heavier than me in American styles, but you are there.  Can't wait to read on this one !
Title: Re: Hopstand & Dry Hop IPA
Post by: erockrph on October 31, 2013, 12:51:58 AM
Quick update. Managed to get about 1.25 gallons into the fermenter. My "whirlpool" consisted of pressing the hops down with a lid from a small pot to squeeze out some "wort", then quickly folding some hops over a few times before it all got reabsorbed. Repeat every 5-10 minutes for an hour.

After an hour or so of what I guess you could call a hop stand, I scooped out just under half of the slightly damp hops into my BIAB bag in a colander over another large pot. I twisted and squeezed the crap out of the bag to get as much juice out as possible. I added the juice back to my kettle and the wort was now the consistency of drained, cooked spinach. I repeated the process one more time. Now the kettle was the consistency of my normal "hop the crap out of it IPA".

I brought the kettle back up to 190ish for a few minutes just to make sure any bugs I may have picked up in the multiple squeezings got pasteurized. Then I chilled, and dumped the whole thing into a bucket lined with my sanitized BIAB bag. I squeezed every last drop out of the bag, aerated and pitched about 1/4 pack of US-05. The trash bag full of nothing but squeezed hops was about the size of a 3-gallon better bottle. Can't wait for this one.