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Wet hop beers, strategies? Whole hop useage?

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  • Wet hop beers, strategies? Whole hop useage?

    We've been making wet hop beers every year for a while now but I'm looking to improve our process to get more out of the hops and reduce loss. Traditionally, I have stuffed bags into the kettle at various intervals just like with pellets and boiling. The bags of hops tend to soak up a lot of wort and I don't generally think that it is a very efficient use of these costly hops. Not to mention the big mess it makes.

    So is anyone else using any other strategies? This is basically the only time that we use whole hops in our brewery so I'm not well practiced in the art of whole cone hopping.

    For the record, we are on a 15 bbl JVNW system and don't have a separate whirlpool or anything. Just mash tun, grant, and kettle.

  • #2
    One method of using whole hops for aroma at the end of boil is to put the hops in your lauter tun, and move the wort over to the tun after a short whirlpool. Let the wort steep for a while, and then knock out from your lauter tun. The screens in the lauter tun will hold back the whole hops.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    [url]www.yazoobrew.com[/url]

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    • #3
      Originally posted by lhall View Post
      One method of using whole hops for aroma at the end of boil is to put the hops in your lauter tun, and move the wort over to the tun after a short whirlpool. Let the wort steep for a while, and then knock out from your lauter tun. The screens in the lauter tun will hold back the whole hops.
      Yes, I have heard that strategy. So would you basically sparge the wort over the hops, or transfer in from the lower then soak? Aren't there concerns with O2? How long do you let it steep?

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      • #4
        I've only used wet hops once through our hopback. Could you use your grant as a hopback? If so, go with your old method plus filling your grant to the brim. I've read that the problem with wet hops is to get the wort in and out. After seeing how tight the specific cone was we used I believe it now. I might try to break them up next time when using in my hopback.

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        • #5
          I did a wet hop pale last year that went over great. I just added to the BK in bags. Yes, there is a ton of lost liquid when removing the hops. This year I've thought about filling my mash tun with some hops and cooling the wort to 170 and transferring to the mash tun. I would probably knockout as soon as I get the MT full of wort??
          Does anyone see anything wrong with this?


          Sent from my iPhone using Tapatalk

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          • #6
            You run the risk of DMS big time at 170F in the MLT. Don't ever cool your wort to between 140-190 after a boil.... maybe 200F would be ok and still get some nice aroma.

            Unless my brain is not working today and I'm completely off base...
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            Matthew Steinberg
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            Exhibit 'A' Brewing Co.
            Framingham, MA USA

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            • #7
              Originally posted by Crosley View Post
              I did a wet hop pale last year that went over great. I just added to the BK in bags. Yes, there is a ton of lost liquid when removing the hops. This year I've thought about filling my mash tun with some hops and cooling the wort to 170 and transferring to the mash tun. I would probably knockout as soon as I get the MT full of wort??
              Does anyone see anything wrong with this?


              Sent from my iPhone using Tapatalk
              This is what I was shooting for. We boil at 194-197 because of our altitude, but boil twice as long so maybe that would help prevent the DMS even if it cooler while moving to the MT and then to HX. I am worried about clogging the HX as well.

              I also have some sanke select kegs that I could technically use as hop backs, but I'm doing a 10bbl batch so it might take more than a few of those to get all the hops in play.

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              • #8
                When I was in england I saw a brewery using an old mash tun as a hopback - they used dried whole cone hops and had no problems with hops getting into the HX. Lay the hops on top of the mash screens and pump your hot wort on top. Where I was they ran off into the HX at the same rate they added wort on top so the mash tun was never full - but all the wort had contact with the hops. I would think separation would be just as good with wet hops.
                Manuel

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                • #9
                  Yeah at 8800 ft my boil is at 196. I may try just to do a larger whirlpool addition, but it would have to be in bags which isn't the best utilization.


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                  • #10
                    We boil at 197-198 as well (8000'). Planning on using the LT as a hop back after a short whirlpool. Wort will probably cool to about 192-194 before transfer. Knocking out as soon as LT is full.

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                    • #11
                      I've been using the mesh bags in the kettle method seems to work out just fine. 100lbs per 7bbl for IPA does the trick added throughout the boil although I use pellets for the bitter addition then add the wet hops throughout the last 45 minutes of the boil and I dryhop with pellets also, this seems top give me a good balance of wet/fresh hop flavor and not to much vegetation type flavors.
                      Hop It And Bitterness Will Come

                      James Costa
                      Brewmaster
                      Half Moon Bay Brewing Co.
                      El Granada,Ca

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                      • #12
                        Originally posted by hallertau2000 View Post
                        I've been using the mesh bags in the kettle method seems to work out just fine. 100lbs per 7bbl for IPA does the trick added throughout the boil although I use pellets for the bitter addition then add the wet hops throughout the last 45 minutes of the boil and I dryhop with pellets also, this seems top give me a good balance of wet/fresh hop flavor and not to much vegetation type flavors.
                        Reviving an old thread here. Did I read this right? 100 lbs for 7bbl?

                        I have a chance for some wet hops next week and like the idea of using the lauter screens and running into the LT at the same rate as I KO from it. Would have to use a 2nd pump.

                        How much though? The beer I am considering is our flagship IPA, which already has about 10lbs of pellets in the WP on our 7bbl system.
                        Dave Cowie
                        Three Forks Bakery & Brewing Company
                        Nevada City, CA

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