Mash Hopping Experiment

[aisle bender]

Hey Guys, I mash hop the majority of my beers & have recently started to question it's effect. Having recently stocked up on some new varieties of hops I have a large quantity of 2-3mnth old hops to get rid of (ie. waste) & am thinking of trialing an experimental "mash hop only" beer. I'm thinking of aiming for a bitterness around 25IBU using around 100g of a 9-10% AA hop (more than likely Pride of Ringwood - not the best choice I guess.. but.) solely in the mash with no other hop additions.
Has anyone tried anything similar? Do you think it's a good or bad or stupid idea?

Cheers.

[Homegrown Hops]

Pretty sure you will have little if any flavor or aroma left at the end of the boil. The bittering will be there but depending on your hop/grain bill you could pull it off. At the very worst thing, you could end up with 5 gallons of fart water right?

HH

[aisle bender]

Pretty sure you will have little if any flavor or aroma left at the end of the boil.

This, along with just how much bitterness I'll get out of it, is what I'm curious about. I started mash hopping because I heard it adds to the flavour & aroma. But I'm not quiet sure about that.

depending on your hop/grain bill you could pull it off

At the moment I'm thinking: 85% pale malt, 10% flaked maize (or sugar), & 5% wheat. with enough POR in the mash to get to 25ibu (calculated in beersmith) I'm aiming for a (blandish) Oz pale ale.

At the very worst thing, you could end up with 5 gallons of fart water right?

I like your style HH
Cheers.

[Big Chooch]

At the very worst thing, you could end up with 5 gallons of fart water right?

HH

nice!

[Dr Scott]

Pretty sure you will have little if any flavor or aroma left at the end of the boil. The bittering will be there but depending on your hop/grain bill you could pull it off. At the very worst thing, you could end up with 5 gallons of fart water right?

HH

The idea here in mash hopping, (from Fix's book) is that the aroma and flavor compounds will have a chance to dissolve in the wort/mash at the lower temp. At the lower temp the compounds can change into a more stable form that remains in the beer through the boil. Thus the advantage of mash hopping. At boiling temps most of these compound volitilize off. That's why they are added at the end of the boil or flame out.

[Ozbrewer]

I have found Mash Hopping And FWH are particular well suited to the Aussie hops, and with POW you can push it well pas the theoretical 20IBU max mark with out the shitty bitterness its well known for....

some things you need to be carefull of

I dont think PRomash handles the calculations as well as it could, i tend to add 5% to the final IBU that it gives me, especially for POR , i think this is because Promash does not take into account the Cohumalone/Adhumalone levis, and as for as im concerned these come into play more with mash hopping.

you also neet to account for the fact ( as Doc says) the flavor and aroma compounds are not going to be boiled of early as they would be when you just add the hops into the boil, as they have been stablizes in the mash

[Big Chooch]

I have found Mash Hopping And FWH are particular well suited to the Aussie hops, and with POW you can push it well pas the theoretical 20IBU max mark with out the shitty bitterness its well known for....

some things you need to be carefull of

I dont think PRomash handles the calculations as well as it could, i tend to add 5% to the final IBU that it gives me, especially for POR , i think this is because Promash does not take into account the Cohumalone/Adhumalone levis, and as for as im concerned these come into play more with mash hopping.

you also neet to account for the fact ( as Doc says) the flavor and aroma compounds are not going to be boiled of early as they would be when you just add the hops into the boil, as they have been stablizes in the mash

Interesting point Oz. Would you try that post again when you are sober so we understand it?

[Dr Scott]

I have found Mash Hopping And FWH are particular well suited to the Aussie hops, and with POW you can push it well pas the theoretical 20IBU max mark with out the shitty bitterness its well known for....

some things you need to be carefull of

I dont think PRomash handles the calculations as well as it could, i tend to add 5% to the final IBU that it gives me, especially for POR , i think this is because Promash does not take into account the Cohumalone/Adhumalone levis, and as for as im concerned these come into play more with mash hopping.

you also neet to account for the fact ( as Doc says) the flavor and aroma compounds are not going to be boiled of early as they would be when you just add the hops into the boil, as they have been stablizes in the mash

Interesting point Oz. Would you try that post again when you are sober so we understand it?

I got it Oz... He's probably sober, Oz just doesn't believe in using "Speel Cheak"