Skip to main content

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.

Labels:
Location: 745 Seneca St, Buffalo, NY 14210, USA

Comments

Post a Comment

Popular posts from this blog

Paradoxical Logic Pale Ale

 Let's kolsch a saison grist and hop the fuck out of it. Boat Beer by Carton? Es posible...  Here's the recipe: Recipe Grain 2 lbs. Rye Malt - Deer Creek 2 lbs. Pale Wheat Malt - Deer Creek 1.5 lbs. Colonial Pilsner - Deer Creek 0.5 lbs. Pale Corn Malt - Deer Creek 1 lbs. of Brown Sugar @ 5 minutes in the boil Water 6.5 gallons of water: 4 spring, 2.5 Buffalo filtered water 132 ppm Calcium, 22 ppm Na, 115 ppm sulfates, 115 ppm chlorides, 52 ppm bicarbonates Mash 153 degrees for 40 minutes pH: 5.5 Boil (90 minutes) 1 mL of Cascade CO2 Hop Extract @ 90 0.5 oz. Chinook @ 20  1 oz. each of Hallertau Blanc, Chinook, Nelson Sauvin @ flameout 1 gram of Aromazyme @ yeast pitch 1 oz. each of Chinook Cryo and Hallertau Blanc @ yeast pitch 2 oz. Chinook Cryo @ secondary for 2 days 1 oz. NYS Ahhhroma @ secondary for 2 days Fermentation Cooled in a cold bath 1 packet of Fermentis Kolsch at ~68 degrees Fermented to absolute dryness in 7 days Lagered for 7 weeks Force carbonated to tast...
Post a Comment
Read more

The Smoking Moon Under Water

Alaskan Smoked Porter + Stephen Kirby talking about the cask program at Hogshead ... that's what did me in.  I've never tried the Alaskan product but hearing such high praise as "timeless" and "quintessential" drove me into recipe development. Luckily, I caught a podcast by Stephen, in which his London porter was being consumed all-too-quickly. He was kind enough to share recipe tidbits, which I mostly incorporated here. Ideal... what is my ideal porter? Chocolate, comforting, soft, chuggable. Add a touch of smoke, because I'm tired of paying $18 for Schlenkerla 4 packs.  The Moon Under Water is George Orwell's conception of an ideal pub. The Smoking Moon Under Water is my conception of an ideal smoked porter. Here's the recipe: Recipe Grain 4.25 lbs. Colonial Pilsner - Deer Creek 2.5 lbs. Pecan Smoked Pilsner Malt - Sugar Creek 2 lbs. Barke Munich - Weyermann 3/4 lbs. Flaked Oats 1/2 lbs. British Chocolate malt (450L) 1/2 lbs. Dehusked Carafa I ...
Post a Comment
Read more

The New IPA: Ch. 15

Last but not least, Chapter 15. We've made it guys! This chapter features practices by Haze producers such as Other Half, Bissell Brothers, and others. I'm going to break things down by ingredient to give a general overview: Water Other Half: neutral, low in mineral ... OH favors calcium chloride additions Prison City: chloride-heavy  Reuben's Brews: n/a Breakside: gypsum-heavy trending toward a Burton profile, looking for a snappy finish (10:1, 8:1, 4:1, then most recently 3:1) sulfate-chloride ratio Bissell Brothers: neutral water that undergoes carbon filtering, then they add gypsum and calcium chloride for a 1:2 sulfate-chloride ratio, finishing around 100 ppm of chloride and 50-75 ppm of sulfate Great Notion: soft, neutral water, then they add a 1:2 sulfate-chloride mixture as well as sodium Sapwood Cellars: carbon filtered water, then add 1.5:1 chloride-sulfate ratio Mash: pH, Temperature, Grist Other Half: low ABV beers mash around 160 for enhanced mouthfeel and feat...
Post a Comment
Read more