[Jimmy K]

A homebrew club member is designing an IIPA recipe with hops at 60, 30, 20, 10, 5, and 0 minutes. It made me wonder - what are 30 minute hops for? I never use them and I always figured that at 30 minutes you're blowing out all of the flavor/aroma and not getting the full bittering potential out of them either. Is the bitterness from 30min hops different, or are we better off sticking with 60 and finishing hops?

[davidgzach]

From what I have read, 30 minutes is the upper limit for flavor hops.  I like the 30 minute addition myself.

Dave

[nateo]

Usually I use 60min, 10min, and 0min hops. I'll use 20min hops instead of 60min sometimes.

[erockrph]

A homebrew club member is designing an IIPA recipe with hops at 60, 30, 20, 10, 5, and 0 minutes. It made me wonder - what are 30 minute hops for? I never use them and I always figured that at 30 minutes you're blowing out all of the flavor/aroma and not getting the full bittering potential out of them either.

I'm of the same school of thought on the 30 minute addition. I'm pretty much using 60 minute and flameout hops, plus a flavor addition at either FWH or somewhere in the 10-20 minute range. I can't see much use adding hops anywhere else in the boil.

[hopfenundmalz]

Depends on the beer, and what you are trying to do. 30 Minute additions are said to give the most glycoside development from the polyphenols. These aid mouthfell and flavor. The bitterness utilization is still fairly high, and the flavor is said to still be there.

If you look at some of the recipes from Vinnie Cilurzo and Matt Bryndilson, those use additions at 30 minutes. Those are some good beers.

Look at the latest Zymurgy and you will see recipes that that use hops at 60 and 0, and the ones that use hops all the way through.

I think late hops are fine, but the production breweries will use additions at flameout and then whirlpool for best flavor and combine that with dry hopping for aroma.

[corkybstewart]

I generally add hops for 60, 20, 5 and at flameout.  It seems to me that 30 minutes adds more IBU's but may boil away volatile flavor compounds.  Of course I have no real data about it, but somewhere back in my distant pass I read that 20 minutes is ideal for flavor(I think I remember a published graph somewhere).

[repo]

Depends on the beer, and what you are trying to do. 30 Minute additions are said to give the most glycoside development from the polyphenols. These aid mouthfell and flavor. The bitterness utilization is still fairly high, and the flavor is said to still be there.

If you look at some of the recipes from Vinnie Cilurzo and Matt Bryndilson, those use additions at 30 minutes. Those are some good beers.

Look at the latest Zymurgy and you will see recipes that that use hops at 60 and 0, and the ones that use hops all the way through.

I think late hops are fine, but the production breweries will use additions at flameout and then whirlpool for best flavor and combine that with dry hopping for aroma.

+1

Often I feel too narrow a view is taken of what hop additions contribute and at what times. If you think no flavor is imparted at 60 minutes or no ibu's at 0 for a hop stand or no flavor from dry hopping, I would call that completely false.  30 minute additions have a place and are not a waste. It depends on your tastes and what you are trying to achieve. FWIW the 2 most important additions for any hoppy beer I make are FWH and Dry hops. Take notice of Union Jack recipe- more dry hops than wort hops are used.

[Alewyfe]

Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

FWIW, I just did an APA on Saturday with a load of 30 minute hops and 15, 10, 0 as a kind of experiment. It will be dry hopped as well. I'll let you know how it goes.

[davidgzach]

Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

FWIW, I just did an APA on Saturday with a load of 30 minute hops and 15, 10, 0 as a kind of experiment. It will be dry hopped as well. I'll let you know how it goes.

+1.  Don't knock it until you try it.  I like a 30 minute addition in my APA's, I hope you will as well.

Dave

[gymrat]

Given there is no sense of taste without the sense of smell, is it even possible to add aroma without adding flavor?

[nateo]

Given there is no sense of taste without the sense of smell, is it even possible to add aroma without adding flavor?

To answer that we'll need to talk about how "flavor" and "aroma" are reified concepts perceived through a prism of imperfect language and cultural expectations. I'm not sure how useful that'd be in this case.

[deepsouth]

i've recently been incorporating 30 minute hops into my hop-centric beers.  seems to bring something more.

[khillje]

+1 I think a 30min addition rounds out my APA's nicely. It all comes down to your preference and style though.

[kylekohlmorgen]

Its a good way to get some bitterness from your flavor addition.

Ive been playing with hop additions lately and either using 30 min as my main bittering addition or swapping the 30 min addition for a FWH addition.

The latter gives (IMO) similar to more hop flavor and reduces the total hop mass.

[EHall]

all hops are worth it! ... nuff said!