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Hop loss
I recently did a double IPA and lost a ton of water/wort due to the hops. With about 16 oz of hop the boil I lost more than a gallon is that about how it goes one oz per oz or is it more? I was able to measure the lost amount because I put all the hops into a nylon bag in the boil so I wouldn't clog my plate chiller. When I pulled the bag out after cooling and filling my carboys the bag dripped and was squeezed to fill up about a gallon container.
Also If I was going to brew this recipe in a commercial application how would you go about this? Since I couldn't squeeze a 200 LB bag of hops into a fermenter would I just assume the loss in the recipe and collect more sparge water? The goal is for me to open/ run a brewery.
Thanks for all your help so far
ID
how big of a batch were you making that you needed 16 oz of hops?
as far as commercially, I think you are right and they figure in losing a certain amount to being soaked up by the hops. I just can't imagine a help wanted ad for brewery bag squeezers, lol.
Yes it is a good idea to figure in your losses when buiolding the recipe. However 1 ounce per ounce would only be 1 pint of loss, which is 1/8 of a gallon. So I wouldn't rely on that ratio.
I still get some lost wort, however my hopstopper is pretty efficient ar sucking all of the wort out when I have a pound of leaf swimming in the kettle. But when I did know I would lose wort I always maxxed my recipe to produce as much wort as possible. Make sure my fermenters are full to the brim, and if I have a leftover 1/2-1 gallon, either use a satellite fermenter, keep for a future starter, or just toss it, a few extra dollars in grain, but at least the fermenters are filled!
In doing some internet searches and talking to the guys down at the LHBS I figure it's about 2 oz of water lost per oz of pellet hops added. Yeah I didn't expect to loose quite that much next time I'll add some extra grain and sparge a little longer. It was the first run on this recipe so I figured that I would have to add/change some things for the next batch.
I am working on a super high IBU beer. A friend that is helping me wants to make something like Pliney the Eldar. I hate the stuff but I am just providing the equipment and know how to help him out.
Thanks for the help
ID
Irondavy wrote:
A friend that is helping me wants to make something like Pliney the Eldar. I hate the stuff but I am just providing the equipment and know how to help him out.
Thanks for the help
ID
Pliney does have a high IBU, but it is mostly the vast amount of aroma additions that seperates this one. The clone I read awhile back had I think 8 oz being dryhopped for a 5 gallon batch in 2 seperate intervals. That beer is incredible!
I am not a huge hops guy, I will drink an (one) IPA or something really hoppy. But I can drink glass after glass of something more built around an interesting malt profile. For me after drinking a glass of Pliney I felt like I needed to squeegee the Alpha acids off my tongue, and everything else tasted way too bitter for the rest of the night.
Also I feel like the "Super Bitter" beers can be lumped in with the "Super High Gravity" bigger, badder, faster, farther, beers. I understand that humanity is made to push the limits but when is enough enough? We push the limits so far that we forget what the original thing was. anyway I guess I'll finish yelling at the kids on my lawn, and take my tennis balled walking cane back inside and grab another pint of plain o'l Ordinary Bitter.
ID
Thanks for listening to my rant BTW
Irondavy wrote:
But I can drink glass after glass of something more built around an interesting malt profile.
I understand that humanity is made to push the limits but when is enough enough? We push the limits so far that we forget what the original thing was.
And there is certainly nothing wrong with an ordinary bitter. These low gravity beers are some of the hardest to make, because it is more difficult to strike the right balance, and cannot hide off flavors. Brew what you like.
With that being said, I am a more high gravity guy, simply because I not only enjoy the intensity of the big beers, but I also feel like the flavor changes with temperature, so I like to make one glass of beer last all the way from cold/cool to room temp. The complexity changes drastically, and at that point I am not looking for quenching thirst, but to savor a profile. I had a snifter of Black Albert change through so many flavors, it was like drinking many different beers sip to sip.
(BTW, if you have any extra Pliny you want to get rid of...)
(BTW, if you have any extra Pliny you want to get rid of...)smile
ha! That stuff is so hard to find out here even I am not willing to give up a bottle.
also I am a big fan of the big Belgian stuff, and don't get me wrong the ultra imperial stuff has it's place but we might be better served as brewers not forgetting where styles came from.
someone help me down off of my soap box now:D
ID
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