All late hops

[worts n ale]

Has anyone else done these all late hop brews ?
Here’s my 1st attempt

galaxian smash 70

5 kilo lo colour maris otter 60 min boil
All hops in the last 15 mins 70 gms galaxy hop these smell fantastic really sticky resiny
Beersmith 2 says this should give 49 ibu and 5.4 alc
End of boil chill to 80 degs let stand for 20 mins covered .
Then chill as close to 20 as possible
Re circulate for 10 mins ( solar pump)
sg was 1052
Yeast SO4
Tbc……..
UPDATE
bottled today with 70gms glucose was down to 1010 so should be about 5.5% tastes light very slightly sweet and really hoppy big aroma just have to wait for 3 weeks now for a real taste.

[PureGuiness]

Sounds interesting... you'll have to let us know how it turns out. I wonder what difference it makes to the perceived bitterness. I like a bit of bitterness with bite and am not sure that 15 mins will give you that but I'd be interested to know what the results are like

[weiht]

The bitterness will not be as firm as say if u add a 45-60 mins addition. You will not get that bite or a bitter backbone to the beer if you are going to use all late hops from 15 mins onwards. Reason being the alpha acids are not isomerise a great deal enough in 15 mins to give you that bittering character, and it's going to be more mild and some call it less harsh, but in short its just under isomerised hops compensated by the fact you are adding alot more.

A good compromise wld be to add a little at 45-60 mins or even 30 mins, and it can be as small as 7g for a 5gallon batch at 60 mins. There is a perceivable difference.

[orlando]

I don't understand this. If all the hop additions are at 15 minutes and it is true that they are under isomerised why is BeerSmith2 giving it as IBU's at 49! That is really bitter to my tastes, it must be the steeping at 80c that extracts some of the bittering, at 49 IBU I wouldn't want to add any at the start of the boil. As someone who likes hop aroma but not intensely bitter beers I'm really interested in this experiment so keep us posted.

[PureGuiness]

Theoretically you are correct. But it's more about perceived bitterness. 49 IBUs from 90 min additions will taste very different to 49 IBUs achieved from 15 minute additions.

[Beer O'Clock]

Perceived bittereness or not, I use a bucket load in at 10 min without earlier additions quite often, you get plenty of flavour and balance. And you DO get good bitterness.

[micromaniac]

Has anyone else done these all late hop brews ?
Here’s my 1st attempt

galaxian smash 70

5 kilo lo colour maris otter 60 min boil
All hops in the last 15 mins 70 gms galaxy hop these smell fantastic really sticky resiny
Beersmith 2 says this should give 49 ibu and 5.4 alc
End of boil chill to 80 degs let stand for 20 mins covered .
Then chill as close to 20 as possible
Re circulate for 10 mins ( solar pump)
sg was 1052
Yeast SO4
Tbc……..

i,m sending for some galaxy on my next resupply and plan to do 90% late hops with them. tried a galaxy single hop brew at my local and as you say they are amazin hop it goes well for ya

[weiht]

I don't understand this. If all the hop additions are at 15 minutes and it is true that they are under isomerised why is BeerSmith2 giving it as IBU's at 49! That is really bitter to my tastes, it must be the steeping at 80c that extracts some of the bittering, at 49 IBU I wouldn't want to add any at the start of the boil. As someone who likes hop aroma but not intensely bitter beers I'm really interested in this experiment so keep us posted.

Beersmith is giving u 49 ibu because I are adding alot in terms of quantity. If u add that equal at 60 mins, the ibu will be alot higher due to the full isomerising effect. Think of it this way, because the alpha acids at 60 mins are fully isomerised, the qty needed is not as much. 15 mins will not fully isomerise thus a lesser concentration, that is why u compensate by using more.

U can do a 60mins bittering to 40ibu n add flame out hops, vs a 40ibu only 15mins addition n it will be very different. That's the beauty of hops...

[Scooby]

Perceived bittereness or not, I use a bucket load in at 10 min without earlier additions quite often, you get plenty of flavour and balance. And you DO get good bitterness.

I go along with that and don't buy that the bitterness from the same IBU from a small addition for 90mins is any different from a large
addition for 15mins. You do get MUCH more flavour from the large late addition and I'd reinforce this with a steep at 80c. I see you don't
add any hops at 80c but still rest for 20 mins?

You say cool to 20c then circulate for 10mins why? My procedure is cool to 80c while circulating (to aid cooling) then add steeping hops, rest
for 30mins. Cool and circulate to fermentation temp, stand for 30-45mins for break/hops to settle then pump to FV

[critch]

Perceived bittereness or not, I use a bucket load in at 10 min without earlier additions quite often, you get plenty of flavour and balance. And you DO get good bitterness.

damn tooting! plenty of my comercial brews have a few ibus at the start(purely as a foam suppressant) and then huge hop charges 10-0

[orlando]

From what I have read in the literature to date you tend to use bittering hops at the start of the boil and aroma hops at the end (high alpaha then lower alpha, roughly). This thread appears to be saying actually you can just bung all the hops in at, or near to, the end and you will still achieve the bitterness required, for it's flavour and preserving qualities, and obtain the aroma you're looking for. It appears to me to be a departure from conventional brewing and one that reflects what I'm after in my standard bitter ales. Have I read your comments right, should I now experiment with this method?

[masterosouffle]

I've done this with great success! Made an all Cascade American pale, 60 min boil with she'd loads of hops from 10mins to go to 80c steep, plus massive dry hop, think I went through about 400g+ of cascade by the end of it. Finished beer tasted great with plenty of bitterness and a massive amount of hop aroma and flavour, didn't need long conditioning, really think it was best at its freshest...

[PureGuiness]

There is a good article on it here

I think it really depends on personal taste as well as the style of beer being produced. I have used a lot of late hops in some of my beers but I've generally tended to keep some (but reduced) bittering hops in at the start of the boil.

The "harshness" described in the bitterness I think is the bite that I would want if I was brewing a traditional bitter but if I was doing something that is all about hop flavour then I'd move alot of hops later in the schedule.

I guess if cost is a major factor in your brewing then late hop additions are less of a good idea due to the increase in hops required to achieve the same bitterness.

What I might start trying is something I read on another thread on here which interested me. I've always wanted a 60 minute boil to ensure that I secure a decent hot break - especially if I'm doing lots of late additions which might keep killing the boil off in the last half hour. I noticed someone mention doing a 90 minute boil still but leaving the bittering hops out until the 60 min point then chuck them in.

I like this idea as it still gives me the boil time I want.

I might try an all late hop beer sometime too just to get an idea how it turns out. So much to try... not enough time in the week

[worts n ale]

looks like i have opened a can of worms here
as to why i have done the 20 min steep well i assumed that there would still be enough flavour / aroma in the hops added at 15 mins to impart a little more without having to boil, as i said in the first post its a trial to see what can be gained or even lost by this method of brewing.
well today will be day 4 and time to transfer to secondary and of course the quick taste from the sample jar

sg down to 1018 after 4 days not bad, still sweet as expected nice and bitter as brewsmith said it would be,
full on flavour and aroma will be leaving this in secondary for the usual 10 days then bottle up so update then.......

[weiht]

From what I have read in the literature to date you tend to use bittering hops at the start of the boil and aroma hops at the end (high alpaha then lower alpha, roughly). This thread appears to be saying actually you can just bung all the hops in at, or near to, the end and you will still achieve the bitterness required, for it's flavour and preserving qualities, and obtain the aroma you're looking for. It appears to me to be a departure from conventional brewing and one that reflects what I'm after in my standard bitter ales. Have I read your comments right, should I now experiment with this method?

Once hops are added to the wort above a certain temperature (I Believe its somewhere between 80-85c) it will start to isomerise and add bitterness, so bear in mind that flame out hops sitting hot also adds bitterness. The notes u read are conventional true in that if u want to extract mostly just the bitterness from that hop only and not the flavour or aroma of it, then u shld add it at 60 mins (Some ppl use neutral high alpha hops like magnum just to up the bitterness, but may want another flavour or aroma hop instead which may happen to be harsh as a 60 mins, or just bang for buck to use a 15%aa hop to bitter rather than a 4.5%). The longer the hops stay in the boil, the more time it has to isomerise.

go on and experiment, thats what make homebrewing fun!