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The Great Double IPA Project

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qm3k:
Hi everyone,

I am about to delve into formulating my own recipe for a double IPA. I have brewed a few from pre-existing recipes and would love to put my own stamp on it.  There are a few pieces of information that I would love to have before beginning my experiments (picture mad scientist of your choice here).

There are two hopping methods that I have seen mentioned on occasion that I would love to know more about: mash hopping and first wort hopping.

I am assuming that mash hopping is adding an addition of hops directly to the mash, although I am not really sure at what point I should do this...the whole 60 minutes, 30, 10, 3, etc?

I am not clear on what first wort hopping is at all, so an explanation of the process (or a link to one) would be great.

Beyond the processes themselves, however, I am interested to know what sort of flavor and aroma characteristics I can expect from either process. I am not in any way wedded to using these methods in this recipe, but having the info will help me create just what I want.

Any info would be greatly appreciated.

Thanks!

fmader:
I have never mash hopped, but from what I've read has deterred me from trying it... As in not much benefit. I have started FWHing not long ago. I like the results. Add your hops when you first run your wort off. Technically adds more IBUs but gives a much smoother bitterness than say 60 minute hop additions. I like using them with 60 minute hops. I like the "harsh bitterness" that people talk about. It's all personal preference. Play around with it. One thing that I have found is that if you like hops, it's tough to screw up. I've attempted to over-hop... I haven't been able to do it yet. I find hoppy beers to be a lot like pizza.... when it's not very good, it's still pretty good.

denny:
Instead of mash hopping, try flushing the hops down the toilet.  It will give your beer an equal amount of hop character.  :)

jweiss206:
I second the wastefulness of mash hopping. My IPA's improved dramatically once I started cold crashing at the end of my dry-hopping cycle. This method pulls all the dryhops to the bottom of the fermenter which seems to infuse some nice hop flavor.

bluesman:
I've rarely heard anyone having any luck with mash hopping. I believe it's due to the fact that you end up losing a good bit of utilization in the grist left behind. Just my 2 cents worth. :)

...but 1st wort hopping on the other hand lends quite a bit of hop flavor to the finished beer. I highly recommend this technique.

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