No, not jumping up and down until your leg falls off, but a hopping technique that involves a hop addition to the boil every minute for a given period of time. This obviously needs to be done with careful amounts so as not to create an overly hopped beer, and careful thought needs to be given to the strength of the beer and alpha acid utilization rates (beer geekery). Commercial beers that use this technique include Dogfish Head’s 60 Minute IPA, 90 Minute IPA, and 120 Minute IPA. They come out at 6.0, 9.0 and 18.0 percent and have IBU’s of 60, 90, and 120. There’s a certain symmetry here…and it certainly sounds like an interesting technique to try.
January 18, 2010
This entry was posted on Monday, January 18th, 2010 at 9:07 pm and tagged with Beer, continual hopping, hops and posted in Beer. You can follow any responses to this entry through the RSS 2.0 feed.
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