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The New IPA: Ch. 2

Moving cities and a new workplace has slowed my reading and brewing until now. Here I present, some notes on Chapter 2 of Scott Janish's magnum opus, and how these findings may influence my recipe development and brewing process.


Benefits and Drawbacks of Hot-Side Hopping

Kettle Aroma

  • Sesquiterpene hydrocarbon rich hops, when used in the boil, give off earthy, spicy, woody, and herbal aromas.
    • Consider in lager hop selection and usage. For instance, in creating a Rye IPA or a Jalapeno cream ale, emphasizing hops loaded with sesquiterpene hydrocarbons may accentuate the spicy characteristic of both adjuncts.
    • If you're seeking this spicy or earthy component, selecting hops with alpha-humulene or beta-carophyllene are perfect for use in the boil.
  • As brewers increase early-boil hop additions, spicier and earthier hop flavor in the finished beer.
Hop Timing and Kettle Aroma
  • Floral components diminish the longer they last in the boil. Spicy components grow if they last in the boil longer than 20 minutes.
    • Lagers panel better when hopped both early and late, creating a spicy and floral balance. 
  • Do early bittering additions with these hops when searching for a fruity/juicy flavor in your IPA:
    • Waimea
    • Loral
    • Citra
    • Mosaic
    • Galaxy
    • Bravo
    • Galena
    • Columbus
      • I'm personally keen on Columbus. Look out for this one in my staple IPA/Pale recipe.
Late Hopping
  • Aroma hot-side hopping occurs very late in the boil.
  • Dry-hopping during active fermentation can strip hops of their myrcene, which lends green/vegetal qualities, while leaving behind fruity character.
  • The oxygen fraction of a hop is often a good indication of its predicted aroma intensity.
  • Heavy dry hopping can impart bittering compounds, polyphenols, and resinous vibes to a beer, which is harsh for many drinkers.
  • Smaller systems (homebrewers especially) need to boost late-side hopping rates due to evaporation rates on their systems.
  • Below are hops high in oil percentage and flavor potential via late hopping:
    • Brewers Gold
    • Centennial
    • Citra
    • Ekuanot
    • Mosaic
    • Simcoe
  • Below are hops with lower late hopping potential:
    • Cascade
    • Cashmere
    • Fuggle
    • Hallertau
    • Magnum
    • Perle
    • Saaz

Extraction Efficiency
  • Use hops high in monoterpene alcohols during the whirlpool and dry-hopping in order to extract hop flavor and aroma. Some examples (in order of highest extraction rates are) ....
    • Nugget
    • Columbus *whirlpool especially*
    • Cascade
    • Centennial
    • Sorachi Ace
  • Avoid Simcoe in whirlpool, but use it in dry-hopping. Simcoe transferred 83% of its thiols to the solution.
Volatilization of Hop Compounds
  • Myrcene and Linalool are cut in half after ten minutes in the boil. These are important as fuck! To maintain these into chilled wort, experiment with various whirlpool and dry-hop additions. Perhaps some at flameout and some throughout the whirlpool?
    • If you don't want to increase bitterness via these whirlpool and dry-hop additions, experiment with lowered whirlpool temperatures and durations. 185 degrees seems like a sweet spot.
DMS, Hops, and Whirlpool Durations
  • A short boil time combined with a long hop stand can produce more DMS in the final beer. This can be remedied by a whirlpool... so just whirlpool!
Whirlpool Oxidation and the Green Onion Thiol
  • The "green onion" thiol is linked to hot-side aeration, often from the 2M3MB precursors from hopped wort. Cool your wort before aerating it!
    • Further: homebrewers should be careful when stirring wort, as to not introduce oxygen.

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