Whirlpool Hop addition

[Mashmellow]

First, let me say I'm a malty Porter and Stout brewer and not big on hop forward brews, but I have friends that like lighter beer so I've made a few lagers and I kinda liked them. Now I'm designing a recipe for a simple smooth Helles but wanted to add just a whisper kiss of Saaz or Halertau aroma in the nose, so I thought I'd try a 15 minute whirlpool which I haven't done. I'll get all my bitter IBUs from early Magnum and maybe a touch of Saaz for flavor at 15-20 min. My question is how much (pellets) would you add to get just a hint of aroma. I've search whirlpooling, but everywhere I go it seems to be very serious IPA enthusiasts who swear by a truckload of hop potpourri per gallon for 40 days and 40 nights. I'm thinking 1/4 oz. for maybe 10 or 15 minutes, but maybe I need more for that short a period. Thanks--Happy brewing.

 

[Magpi17]

I would be tempted to just use the Saaz, I would use them in a dry hop as you only want the whiff so to speak. A dry hop of about 12g to 15g would probably do, put them in at cold crash.

 

[Mashmellow]

I would be tempted to just use the Saaz, I would use them in a dry hop as you only want the whiff so to speak. A dry hop of about 12g to 15g would probably do, put them in at cold crash.

Another great idea. I hadn't considered a dry hop as my system is not set up for it, short of opening the top, but cold crash may be the perfect place. Thanks.

 

[HighVoltageMan!]

It depends on how much hop aroma you want.

I whirlpool all my hoppy beers, but when I brew German beers I never whirlpool or dry hop. It doesn’t seem to work well, I find the hop aroma/flavor in lagers are best is a late boil addition of hops. 1 ounce of Saaz at 5-10 minute would add just a touch of aroma. It’s an easy thing to do, just toss in an ounce and it’s done. I’ve done the same thing myself.

 

[Mashmellow]

It depends on how much hop aroma you want.

I whirlpool all my hoppy beers, but when I brew German beers I never whirlpool or dry hop. It doesn’t seem to work well, I find the hop aroma/flavor in lagers are best is a late boil addition of hops. 1 ounce of Saaz at 5-10 minute would add just a touch of aroma. It’s an easy thing to do, just toss in an ounce and it’s done. I’ve done the same thing myself.

Thanks. This is what I was wondering. A whole ounce though, huh? Is that so some of the essential oils survive the short boil. I was guessing a utilization of maybe only 5-10% in just the 5 minutes, if that. Do you hop bag them and remove them during to cool or leave them in until the transfer to fermenter? I usually bag my hops and pull them before I begin the chill. Maybe I should be leaving them in. My kettle has a screen.

 

[Donoroto]

All this is assuming 5 gallon batches.

 

[HighVoltageMan!]

Thanks. This is what I was wondering. A whole ounce though, huh? Is that so some of the essential oils survive the short boil. I was guessing a utilization of maybe only 5-10% in just the 5 minutes, if that. Do you hop bag them and remove them during to cool or leave them in until the transfer to fermenter? I usually bag my hops and pull them before I begin the chill. Maybe I should be leaving them in. My kettle has a screen.

I go off the default settings in Brewers Friend with late boil additions. I whirlpool at 170F and use 3% as a default.

Start with an ounce and go from there, even more than a kiss of aroma, it makes a really nice beer.