Firestone walker DBA dry hop?

[SusanRiverBrewing]

I was wondering if anyone remembers Matt B. saying anything about DBA being dry hopped? I was looking at Firestone's site today and in the brewing notes it said that DBA is dry hopped with EKG. I have brewed Tasty's clone and it is a great beer, but at least my version did not have the same floral aroma as DBA. I am going to dry hop my next attempt, any thoughts? Thanks.

[Ironman]

I have several recipes for DBA and one of them is dryhopped with 1 oz of EKG. It certainly won't hurt it to dryhop. Sometimes it's necessary to modify a recipe because of process differences.

[SusanRiverBrewing]

That's a good point. I doubt that my whirlpool is going to extract as much hop flavor as Firestone's. I used American oak cubes the last couple of times I brewed this beer, I think that I might try french cubes this time, if for nothing else than to taste the difference. Thanks.

[TastyMcD]

How long was your whirlpool rest? The aroma from flameout hops is highly dependent on the contact time.

Tasty

[SusanRiverBrewing]

I added the hops at flame-out and stirred for a couple of minutes and then stirred about every five minutes for the next 30 minutes, then I cooled to 65 in about 15 minutes. I drank some DBA tonight, let it warm up and drank some more, not much hop aroma. I think hops may not be my entire problem. I think that the big thing that was missing was a flavor at the very end,that I think is oak. I used an oz. of American medium+ oak cubes for 10 days. I don't taste oak or at least that great flavor that DBA has at the end. Thanks Tasty.

[brewpunk]

I have a 5 gallon honey liqueur light toast barrel from a local distillery. I was thinking of brewing the DBA and racking it into the barrel. Any thoughts on a time frame since there is so much surface area to beer ratio?

[jon.vold]

How long was your whirlpool rest? The aroma from flameout hops is highly dependent on the contact time.

Tasty

Hi there.
I am a homebrewer living in Norway, and are new on this forum. I have just mamaged to pick up some info on flame out hopping / whirlpool hopping, and want to learl more about this. The concept of adding the 0 min hops at 175F during chilling, and let it whirlpool at this temperature for 30 min sounds like a interesting concept. I have little experiencr with this method, but in my mind this should preserve more of the volatile flavors of the hop, compared to additions made at boiling temps. Anyone out there that knows a bit more about this? eg. is the isomerization of alpha acid still active at 175F. How will this rest at 175F affect the flavor of any late boil hop additions. Also the points that Tasty make about contact time etc would be of high interest.
This topic has been discussed in a BN radio session lately, anyone who knows wich episode this was?

Jon

[anday6]

@jon
There was a very good discussion on whirlpool hop utilization toward the end of the Destihl show from January 15th. There was enough information to get you started but there is still a lot that is unknown and in need of experimentation.

This topic has been brought up off and on for the last year or so if not longer. It is a great, if not well understood, technique to get great hop aroma and flavor.

Brew some beers with a lot of hops in the whirlpool and enjoy!