Hop qualities

[retourrbx]

How does bitterness and aroma develop with time?

[steve_flack]

No, it gets worse.

[Dan]

bitterness melows but hop flavour and aroma just fade into nothingness

[David Edge]

If you go for really stupid amounts of hop
see http://jimsbeerkit.co.uk/forum/viewtopic.php?t=7964 for a photo or
http://craftbrewing.org.uk/recipes/doc/ ... htm#item48
for a recipe,
you will find that after a couple of years the bitterness subsides leaving a refined and unique hop flavour.

[Jim]

........after a couple of years .........

I've never left a brew that long!

[David Edge]

Our first 1093 porter - only gyle 13 - took 18 months to come on song. As we only made 20 bottles (from the first runnings or a 'normal' batch and tasted it every month, we were a little miffed that we only had three bottles of nectar.

Quaffing ale gains little if anything from age, but above about 1065 it becomes more and more important. But multi-year maturation puts high demands on cleanliness.

[SteveD]

Our first 1093 porter - only gyle 13 - took 18 months to come on song. As we only made 20 bottles (from the first runnings or a 'normal' batch and tasted it every month, we were a little miffed that we only had three bottles of nectar.

Quaffing ale gains little if anything from age, but above about 1065 it becomes more and more important. But multi-year maturation puts high demands on cleanliness.

On Monday I tasted a barley wine that was OG1100 and had been in bottle for 9 years. It was astonishing. Port and christmas cake in a glass. At one year It would have been over sweet, and over bitter, but the ageing mellows all that out and wonderfully complex flavours emerge. Traditional IPA's similarly need ageing to mellow down the excessive bitterness and allow the hop flavours to change into something quite special.

[retourrbx]

For my next Styrian Stunner I'm wanting as much aroma as possible

Ive got 150g of 3% so for 23L am looking at

70g for 60mins 25.3ibu

30g for 15mins 2.6ibu

30g at flame out

20g dry

Would it be better to put the 30g at 15mins in at the flame out and sacrifice the extra 2.6ibu? Also what about forgetting the dry hop and getting that in at flame out as well?

[Aleman]

I'd concentrate a lot of the hops after the switch off (I steep mine once the wort has reached 80C or lower), and to be honest for a lot of hops (Styrians I'm not sure about) I never add them between 45 minutes to go and cooling to below 80C.

NOBLE hops and somewhat different though

[SteveD]

For my next Styrian Stunner I'm wanting as much aroma as possible

Ive got 150g of 3% so for 23L am looking at

70g for 60mins 25.3ibu

30g for 15mins 2.6ibu

30g at flame out

20g dry

Would it be better to put the 30g at 15mins in at the flame out and sacrifice the extra 2.6ibu? Also what about forgetting the dry hop and getting that in at flame out as well?

Yes it would. Putting them in 15 mins will simply boil off the aroma component, and you are simply not going to notice a 2.6IBU THEORETICAL difference! 5 or 10 IBU maybe, but not 2! I'd bung 60g in at flameout (or wait till you cool to 85-80c), and you can still dry hop 0.5 to 1 ounce. That will work.

[retourrbx]

Going to get the brew on this Saturday then a week on Saturday I can bottle my Challenger brew from the secondary and put the Styrian in its place... good...

thinking about 75g at 60mins, 55g at flame out (under 80') and 20g dry.

Note to self - buy more hops

[delboy]

I've started adding the late hops at 10-15 mins and repeating it once i've switched the boiler off and cooled to 80 deg c (I don't have any flames, the plastic would melt)