90 Min IPA?

Does the 90 Min indicate anything about the brewing process?

Dan

Reply to
Dan
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If I'm not mistaken, it indicates a 90 min boil. The wort is boiled after lautering, typically 30-90 mins. This reduces the amount of water and increases the concentration of sugar available to the yeast during fermentation. The longer the boil the sweeter the wort, the sweeter the wort the higher the final gravity, the higher the final gravity the higher the alcohol content.

nb

Reply to
notbob

the 90 min ipa is certainly strong as I caught a buzz on only 2 beers.

dan

Reply to
Dan

Hops are supposedly added through the ninety minute boil.

Phil =====visit the New York City Homebrewers Guild website:

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Reply to
Phil

All true, in broad strokes: length of boil has less of an impact on sweetness than malt/hop ratios and amount and types of malt used. Same deal with *original* gravity (final gravity is what the beer is at when fermentation is complete); it be affected by a longer boil, but not nearly as much as by increasing the malt bill in the first place.

But in the case of the DFH XX-minute beers, the time refers to not just the length of the boil, but the fact that they add a fresh hop charge each minute. They also set the IBU level at the length of the boil, so the

60-Minute has 60 IBU, the 90-Minute 90 IBU, etc.

-Steve

Reply to
Steve Jackson

Umm.. If I'm not mistaken ...and I may well be... "malt/hop" ratios have no bearing at all on OG or FG, but "amount and type of malt used" most certainly does.

You are partially correct, but the lautering method is of the most importance. Depending on the lautering method (washing the starch out of the grain), different boil times are significant.

Again, I disagee. IBU has little to do with length of boil. Hops can be added all over the place. Check out Dogfish'es hopback practices.

nb

Reply to
notbob

You're raising a straw man. Nobody mentioned OG/FG. Malt/hop ratio (specifically, bittering hop ratio) certainly does impact perceived sweetness, as a low-hopped beer will certainly taste sweeter than a highly-hopped beer.

Huh?! Unless you're talking pathological cases, proper lautering has almost no effect on what you d in the boil.

IBU has everything to do with a combination of alpha acids in the hops and boil duration. You can find hop utilization graphs and formulae all over the place.

Reply to
Joel

No, I screwed that up. Hops have no impact on OG. I was thinking in terms of sweetness in the finished product, of which the malt/hop ratio (at a simply stated level) does have an effect.

I'd actually say the mash has more impact than lautering, but you're right in pointing out the inter-relation of each successive step in the brewing process and the impact they have on each other.

In this case, I think either you misread or I stated it poorly (probably a bit of both). What I meant to convey was that DFH decided to craft the recipe so that the IBU matched the number of minutes on the label (which is also the length of the boil). It's an arbitrary thing, but one planned out specifically for their purposes.

Although, you're incorrect that IBU and boil length are not related. Hops impart different characteristics depending on when they're put into the boil, and they need time in the boil to impart the bittering compounds. A hop charge at 5 minutes is going to have little to no effect on bitterness, but a hop charge at 60 definitely will (and you'll note in recipe formation software that the calcualted IBU changes depending on the length of the time a particular hop charge spends in the boil).

-Steve

Reply to
Steve Jackson

I'm glad I held off in my reply. :)

You are also correct.

I suspect a bit of both. I was already RUI (responding under the influence).

Correct. My brewing mentor, who occasionally talks to DFH's founder, confirms this. His reply to my query is:

"An IPA that is continuously hopped for 90 minutes. It's a double IPA actually weighing in at ~ 9% with 90 IBU's"

The "continously" being the 90 minute boil.

I stated myself poorly, here. I agree hops additions and the boil are related. But, the hops additions are dependent on the length of the boil, not the other way around.

nb

Reply to
notbob

I was at Dogfish Head last week, did the samplers. MMMMMMMMMMM, GOOD BEER! I also sampled thier hard liquor, also very good. They make like

50+ flavored Vodkas, Gin, and Brown Sugar Rum.

It's quite a place.

-Bill

Dan wrote:

Reply to
bill.peters

Yes, boil for 90 minutes with hops being added continuously.

Reply to
mike vore

The boil has little to do with the sugar concentration (original gravity) the first 30 minutes or so allows the protein break", reducing the cloudiness of the final product by precipitating out proteins further boiling increases the hop utilization (reaching a point of diminishing return at about 45 minutes). If you want higher original gravity, start with less water, or more malt.

Reply to
Irwin Peckinloomer

Yeah, I screwed the pooch on that one. I misunderstood the function of a long boil as I've learned to do it. You are correct it's the grain bill that determines the OG. I was thinking boil times in relation to the method of sparging. I fly sparge which uses greater quantities of water than batch sparge. This greater amount of water must be boiled off (longer boil times) to reach the target OG.

nb

Reply to
notbob

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