Hop times

[cowboy7307]

If i'am doing a BIAB recipe and it calls for a 60min boil, and a 60min hop and a 30 min hop ,but i only want to do a 30 min boil
i will put first hop in at 30 min , what time should i put the second hop ,
i will work out ibu for hops

 

[Minbari]

If i'am doing a BIAB recipe and it calls for a 60min boil, and a 60min hop and a 30 min hop ,but i only want to do a 30 min boil
i will put first hop in at 30 min , what time should i put the second hop ,
i will work out ibu for hops

It won't work at all. It requires 60 minutes for a specific amount of hops to get the isomerisation of the hops.

If you lessen the time , then you will have less iso, for that given amount. More hops can help, but time is your friend

 

[Craigerrr]

Ya, just do the 60 minute boil and add the hops as the recipe calls for

 

[Donoroto]

One alternative is to do as you please. It will be beer.

And some (not most) claim that hops are fully isomerized at 30 minutes of boiling.

Feel free to experiment and see what happens. If you have never made the recipe before, try it with the 60 minute boil sometime so you can compare.

 

[J A]

You can do a 30 minute boil but you'll have to approximately double the dose of the hop additions. Also 30 minute additions usually add more bitterness than flavor, anyway so basically doubling the hop amounts called for at 60 and 30 and doing them at 30 and 15 will get you in the neighborhood of the IBUs you need and get you more flavor. There's no simple rule of thumb so you have to use the calculator and be sure that your equipment profile is as accurate as possible. When you change a parameter, you'll be able to see the difference in the outcome and make adjustments elsewhere as necessary.

You have to plug in the numbers to the recipe calculator because several thing are affected, not just IBUs. Your boil-off changes the final volume, the pre-boil gravity changes the rate of hop isomerization, etc, etc.

PS... post a link to the recipe and you can get some specific information that may be helpful.

 

[JVi]

I am nosy bugger and would like to know why 30 min boil?

 

[Brew Cat]

do your 1st hop charge as a first wort hop then maybe do your 2nd at 10 minuets gonna get you really close

 

[Megary]

I am nosy bugger and would like to know why 30 min boil?

Why not? There’s no hard reason why you need to boil for 60 or 90 or 43 minutes. I switched to 30 minute boils a few years ago, didn’t notice a difference from 60, pocketed the half hour on brew-day and never looked back.

I think homebrewers like 60 minute boils because it makes the boil-off math easier.

 

[Brew Cat]

https://byo.com/articles/boiling-wort-tips-from-the-pros/

 

[Megary]

https://byo.com/articles/boiling-wort-tips-from-the-pros/

Nice article. But I base my decisions on what happens in my kitchen/brewhouse, with my process, with my ingredients, with my taste buds…etc. I imagine all the experts would probably cringe if they saw how I made beer.

 

[J A]

I am nosy bugger and would like to know why 30 min boil?

I've started doing some 30 and 45 minute boils just to save time. Some malts and some beers just don't need as much boil time. I haven't noticed any deleterious effects. If I'm doing a lager, I'm still going to do a 60 minute boil just out of habit.

 

[JVi]

Okey dokey, saving time is the key parameter here.

 

[dmtaylor]

With no-chill, you can get similar IBUs adding both the original hop additions with just 30 minutes in the boil. After the boil, just allow the wort to cool naturally without using a chiller.

 

[J A]

With no-chill, you can get similar IBUs adding both the original hop additions with just 30 minutes in the boil. After the boil, just allow the wort to cool naturally without using a chiller.

It can be difficult to get the IBU content just right and it'll depend a lot on when the hops are added and what type they are. Low alpha hops added at 60 minutes will be pretty used up by the end of the boil and high-alpha hops added late and left in for no-chill will add a lot. There are recipe calculator settings, though, that will help predict the IBU.

 

[dmtaylor]

It can be difficult to get the IBU content just right and it'll depend a lot on when the hops are added and what type they are. Low alpha hops added at 60 minutes will be pretty used up by the end of the boil and high-alpha hops added late and left in for no-chill will add a lot. There are recipe calculator settings, though, that will help predict the IBU.

Indeed, here is one such downloadable IBU predictor tool. Set your hopstand time for like 120 minutes or whatever and see what happens.

http://tinyurl.com/TaylorIBUCalculator

 

[Craigerrr]

I am nosy bugger and would like to know why 30 min boil?

I boil for 30 minutes when I am doing a Hazy that doesn't get any boil hops, other than that I boil for 60, unless it is a recipe that calls for a longer boil of course

 

[dmtaylor]

I boil for 30 minutes when I am doing a Hazy that doesn't get any boil hops, other than that I boil for 60, unless it is a recipe that calls for a longer boil of course

Indeed, what better way to ensure haze than to barely boil, or not boil at all. Not to mention throwing a truckload of hops and starchy adjuncts into it, and using a crappy unflocculent yeast just to be "safe".

 

[Brew Cat]

Indeed, what better way to ensure haze than to barely boil, or not boil at all. Not to mention throwing a truckload of hops and starchy adjuncts into it, and using a crappy unflocculent yeast just to be "safe".

that sounds like a lot of Hazy NE IPAs I've had

 

[Craigerrr]

Indeed, what better way to ensure haze than to barely boil, or not boil at all. Not to mention throwing a truckload of hops and starchy adjuncts into it, and using a crappy unflocculent yeast just to be "safe".

Funny guy!