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Author Topic: Getting The Hoppy Into The IPA  (Read 3032 times)

Offline HoosierBrew

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Re: Getting The Hoppy Into The IPA
« Reply #15 on: January 23, 2016, 08:51:05 am »
I think that the difference is that these guys are whirlpooling at very high temp for an extended period (20-30 mins?),


I don't buy 'no IBUs' either. There are IBU that calculate from whirlpooling - I just don't think you perceive them to speak of @ 170F. I think temp is the x factor here. At higher temps the bitterness extracted is very noticeable.
Jon H.

Offline homoeccentricus

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Re: Getting The Hoppy Into The IPA
« Reply #16 on: January 23, 2016, 10:55:57 am »
I'm with you guys. 70+ IBU of Columbus or Chinook (sometimes Warrior) @ 60, then whirlpool and dry to your heart's content to get that backbone.

Speaking of backbone, in the Hop Fu recipe there's a FWH addition of Chinook, then Warriot bittering hops @60 and then Columbus @30. Would that really create a noticeably more complex or more equilibrated backbone?
Frank P.

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Offline denny

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Re: Getting The Hoppy Into The IPA
« Reply #17 on: January 23, 2016, 11:23:38 am »
I'm with you guys. 70+ IBU of Columbus or Chinook (sometimes Warrior) @ 60, then whirlpool and dry to your heart's content to get that backbone.

Speaking of backbone, in the Hop Fu recipe there's a FWH addition of Chinook, then Warriot bittering hops @60 and then Columbus @30. Would that really create a noticeably more complex or more equilibrated backbone?

IMO, yes.
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Offline Stevie

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Re: Getting The Hoppy Into The IPA
« Reply #18 on: January 23, 2016, 12:35:01 pm »

I'm with you guys. 70+ IBU of Columbus or Chinook (sometimes Warrior) @ 60, then whirlpool and dry to your heart's content to get that backbone.

Speaking of backbone, in the Hop Fu recipe there's a FWH addition of Chinook, then Warriot bittering hops @60 and then Columbus @30. Would that really create a noticeably more complex or more equilibrated backbone?

IMO, yes.
I agree. I almost always have a solid addition at 20-30 minutes.

Offline coolman26

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Re: Getting The Hoppy Into The IPA
« Reply #19 on: January 24, 2016, 10:45:06 am »
I take a different approach. I add all my target IBUs in the boil @ 60 mins. Then I take all the late (20-0min) additions and add them instead in the whirlpool @ 175-170F for 20-40 mins, then dry hop as usual. IMO you get a lot better, more intense flavor and aroma, while still hitting your target IBU.

This +1
Jeff B