Author Topic: Hop steeping process  (Read 801 times)

Offline yso191

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Hop steeping process
« on: July 21, 2014, 10:50:12 PM »
I want to nail down my hop steeping process.  I use this primarily for AIPA's and APA's.

What I currently do is this: At flameout, dump the hops in the wort and immediately begin cooling the wort to ~170* (in my case using a plate chiller which gets it there in very little time).  Then let it sit for 10 minutes and run the batch through the chiller to the fermentation vessel.

I am uncertain if this is normative or in the category of 'best practices.'  What do you do/recommend?
Steve
All Hands Brewing
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Offline HoosierBrew

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Re: Hop steeping process
« Reply #1 on: July 21, 2014, 10:55:22 PM »
I cool to 170-175F first, then add the hops and steep. 20 -30 minutes for AIPA, 45-60 mins for AIPA. I do it this way because I want very little to no additional noticeable bitterness. But also, more of the volatile aroma compounds get driven off adding them at true flameout and I prefer to keep most of that stuff intact.
Jon H.

Offline yso191

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Re: Hop steeping process
« Reply #2 on: July 22, 2014, 12:18:00 AM »
Thanks for the input.  Yeah I just read yesterday that myrcene boils at 147*!  makes me wonder if 170* is too hot.
Steve
All Hands Brewing
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Offline HoosierBrew

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Re: Hop steeping process
« Reply #3 on: July 22, 2014, 12:22:51 AM »
Yeah, I'm working my way slowly down the temp scale. Haven't got that far yet !  I'm sure there's a point where you get less hop character, just don't know where it is (yet).
Jon H.

Offline mihalybaci

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Re: Hop steeping process
« Reply #4 on: July 22, 2014, 01:31:17 PM »
I have gotten a lot of flavor by waiting until 170-180F. The aroma isn't quite as strong as dry hopping, but still plenty for less-hoppy styles. For my last brew, I killed the heat and immediately started chilling. Once the beer hit 175F I added the hops and left them in for 30 minutes with the chiller running the whole time. The wort was ~120F when I pulled the hops out.

Offline reverseapachemaster

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Re: Hop steeping process
« Reply #5 on: July 22, 2014, 02:42:53 PM »
Very similar. I add the hops at flameout and try to get it down to 160-170 as quick as possible. Then I typically let the beer cool down to 130-140 on its own and then chill down to pitching temperatures. I dump the hops when I pour the wort into the fermentor by passing it through a strainer.
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Offline Kinetic

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Re: Hop steeping process
« Reply #6 on: July 22, 2014, 02:45:47 PM »
I add the aroma steep hops at flameout and chill to 140-160 which takes about 5 minutes.  Stir a whirlpool for maybe a minute or not at all.  Put the lid on and let it steep for 45-60 minutes.

Sometimes I remove the boil hops before the steep is complete.  Most of the time all the boil hops are there for the entire steep.  The steep hops are usually in a hop bag.  I give the bag a few pokes midway through the steep which releases a nice puff of green.


Offline Stevie

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Re: Hop steeping process
« Reply #7 on: July 22, 2014, 03:37:28 PM »
Judging by the replies, best practice is whatever works for you. Yay, nobody is doing it wrong.

Offline HoosierBrew

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Re: Hop steeping process
« Reply #8 on: July 22, 2014, 03:55:19 PM »
Judging by the replies, best practice is whatever works for you.

Yep, applies to a lot of aspects of brewing.
Jon H.

Offline erockrph

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Re: Hop steeping process
« Reply #9 on: July 22, 2014, 05:39:50 PM »
For my IPA's with no boil additions, I kill the heat, then add the hops as soon as all boiling activity stops. I put the lid on and give it a good stir every 5-10 minutes. I've steeped as long as 90 minutes, but I usually do 45 minutes to an hour.

For APA's and other hoppy brews where I want a controlled IBU level, I kill the heat and wait until my wort gets down to 185ish before adding my steep hops. I only brew 3 gallons, so I don't really have to use a chiller. 5 minutes of stirring with the lid off usually gets the temp down in the range I want.
Eric B.

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