UPDATE! See bottom.
Over two years ago I posted some reflections after a brew day. I had tried doing a hop stand for the first time and I was excited. Even though I don’t remember exactly how the beer came out I think I remember it was good! Here’s a link to the post.
Today I did another batch exercising the hop stand technique. It was also one of those clear out the hop storage brews.
I used the pump in the braumeister this time to make sure the hops stayed in suspension, I believe the hops will release more oils that way instead of stacking up at the bottom. With a immersion chiller hop stands are super easy. For my 50-liter braumeister I cooled down until I reached two degrees above my target (today I used 88°c, 71°c and 65°c) and then turned the water of and waited for a while until the temp was right. There’s a lag time and therefore this method works really well. The first rest was 10 minutes long and the second and third was 15 minutes each. With a total of 45 minutes hop stand the cool side of the brew day is ridiculously long!
As last time I used the BYO article on hop stands, link: http://byo.com/boiling/item/2808-hop-stands
Until the beer is fermented I can’t say more than that the wort smelled fantastic! I will do a tasting update later on and until then, here’s some pictures and the recipe.
Malt and mash:
64°c fo 75 minutes, 76°c for 15 minutes.
Adjust water to 280 ppm SO4.
88% Pale malt
2% Caramunic I
2% Red Wheat (Bries)
2% Beet sugar
Bittering – Magnum 37.4 IBU, Herkules 17 IBUs.
Hop stand – Veriety/AA%/Grams for stages 1 to 3.
Simcoe /11.7/ 12, 12, 8
Chinook /11.9/ 10, 10, 18
Centennial /10.3/20, 20, 27
Citra /11.9/ 30, 30, 30
Mosaic /11.5// 9, 9, 10
Columbu/Tomahawk/ 16/ 30, 30, 30