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Harvest ale / wet hops

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  • Harvest ale / wet hops

    There's been some posts on the subject a while ago but I was wondering if there's any updates based on personnal experice since then.

    Easiest way for me to do is to lauter/mash tun into a hopback:

    Wirlpool in kettle > pump in LT/MT through underlet pipes or adding a tube to sparge arm to reduce oxygen contact > let soak/whirlpool again for 30minutes (or more?) at about 90c.

    But, if there are benefis from boiling them, I would do it using x-large bags

    My double-batch will be 2x 5bbls

    My local farmer has Mt Hood and Nugget: would they be good for this?

    Any inputs would be appreciated

    Cheers!

    Zb

  • #2
    Boiling them for long would waste their delights. The mash/hop back sounds good, thirty minutes would be plenty- consider stirring them around a bit to help extraction. But what about dry hopping with them? I seem to think dry hopping is the most delightful use for fresh hops, ideally combined with late hot addition/s.
    The cones that are tighter, and I think Nugget and Hoods are, have a bit more challenge to get the wort into and then back out of where the good stuff needs to be extracted from.
    This is making me thirsty.

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    • #3
      It's happening!!

      We will dump the fresh hops, havested 2 hours ago in our lauter tun converted into a giant hopback. 3kg of Hallertau, 3kg of Cascade and 1kg of Wilamette (roughly 15lbs for 5bbl)

      What could be the ideal contact time? I was thinking about pitching the hops when tank is filled, then start heat exchange immediately.

      Too short time period?

      I'm so excited.

      Zb

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      • #4
        Let them sit as long as possible, and mix them up a bit so the hot wort can get into where the lupulin glands are and extract as much as possible. Is it possible to use them immediately in another brew-even in the mash? Can you put them in an aging tank and put beer on top of them to (sort of) wet/dry hop? You would be surprised how much will be left.
        You can open one up as see/taste what is left.

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        • #5
          OK! I tought I need the shortest ("ideal") contact time in order not to loose all the volatile components. This will be done close to boiling temps, at about 90c (194F)

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