My Hobbit-inspired Old Took’s Midwinter IPA is now in the keg. If it seems like that happened really quickly, it’s only because of how late I posted my blog post about the brew day. I fermented it for three weeks before dry hopping it for 6 days. All in all, it was about 4 weeks from mash tun to keg.
I dry hopped it with an ounce each of the same finishing hops I used in the boil, hoping to achieve a nice mix of floral and citrus aroma notes to round out the beer:
- 1 oz Willamette (4% AA)
- 1 oz Cascade (6.2% AA)
It’s been in the keg for less than a day, so it’s too early to know for sure how it’s going to turn out. It tastes good, and it’s got more hop character than it did a week ago. So I think it’s going to be good, but I’m a little concerned that this wasn’t my most successful attempt at dry hopping.
In the past, I’ve dry hopped with pellets either tied in a disposable loose-weave muslin bag, or tossed into the fermenter loose. I prefer loose over bagging if possible for maximum contact, but hop particles in the keg are a problem with more than about a half ounce of hop pellets. With 2 oz of loose pellets, I’d be serving up pints of hop debris for a month.
I didn’t have any muslin bags on hand, nor any time to go to Austin Homebrew Supply to buy any. Searching local retailers for a solution, I came across these spice bags at a kitchen store. They’re for chefs making bouquet garnis, but they are muslin (a tighter weave but still porous), and they are advertised as reusable. The biggest drawback I could see was that they were smaller than the bags I usually use, but since I got 4 in a pack I figured I’d use several.
When bagging dry hops – or when using a tea ball-type infuser, which is also popular – the size of the bag or ball is important. Hops shouldn’t be packed too tightly or else you reduce the surface area in contact with the liquid, which decreases the amount of hop goodness that gets into the beer. After sanitizing the bags with boiling water, I split up my 2 oz of hops into 3 bags along with sanitized marbles for ballast. Two thirds of an ounce per bag seemed to provide lots of breathing room, although I knew the hops would expand a little.
I didn’t count on just how much they would expand.
After I racked the beer into the keg, I found my 3 muslin spice bags at the bottom of the fermenter. The hops had expanded so much the bags looked about to burst, like overstuffed pillows. I didn’t worry about it too much until I was cleaning the bags out, in the hopes of maybe reusing them someday. As I emptied the bags into the kitchen sink, I inhaled deeply, smelling the rich, floral-citrus bouquet coming from the green sludge washing down the drain.
And then it hit me: that’s hop aroma going down the drain. Not in my beer.
The hops expanded so much in those small bags that they ended up packed too tightly. Some of the available hop compounds got into the beer, but not all. So the beer is better than it was, but not as good as it could have been. Should have been. And I’m left feeling disappointed at the waste. A spontaneous decision potentially compromised the end result, and that’s going to bother me until I taste the chilled, carbonated beer and know for sure.
If only I had just used my usual bags! Or something else – anything else!
I should breathe deep and repeat the mantra of Charlie Papazian: Relax. Don’t worry. Have a homebrew. Even if the IPA isn’t perfect, I haven’t ruined it. It’s far from the worst disaster ever to befall a homebrewer, and it’s certainly not the worst thing I’ve faced. Yes, it was avoidable and it’s annoying, but the beer will be fine.
Then from the back of my brain comes a nagging: Is “fine” really good enough?
It’s not beyond repair. I can still add more dry hops to the keg, if needed. And I probably will. But I’ve learned my lesson. I’m sure I’ll find many other uses for these spice bags in the brewery, such as infusing dry herbs that won’t expand. But I don’t think I’ll be bagging dry hops in anything smaller than a nylon stocking in the future.
I’ve written before about keeping it simple in homebrew recipes. Today I’m doing the opposite. I’m sharing a recipe with a lot of bits and pieces, but for a good reason.
Over the course of 2012, I accumulated several open packages of leftover hop pellets. Hops begin degrading as soon as they are opened and exposed to air, and although this degradation can be slowed by storing them frozen in a Ziploc or vacuum-seal bag, that won’t preserve them indefinitely. It’s recommended to use open hops within about 6 months, after which they start to lose their bittering potential day by day as the alpha acids break down.
Of course, it’s not an all-or-nothing deal: it’s not like they’re perfectly okay to use on day 180 and then bad on day 181. As long as they don’t smell funny – like cheese or feet – hops older than 6 months can be used, but the alpha acid degradation (i.e., decreased bitterness) should be taken into consideration for recipe balance and IBU calculation. Fortunately, many brewing programs – like my favorite, BeerSmith – have tools for calculating the effective alpha acid potency of old hops.
So I spent an evening sampling old hops to see how they were holding up, and was surprised to find that the oldest hops in the freezer weren’t the worst ones. For instance, some Saaz and Citra open since 2011 were perfectly fine, but a packet of Warrior from February 2012 was thoroughly becheesed. I separated the good from the cheesy and used BeerSmith to calculate the adjusted AA of the good hops so I could use as many of them as possible in a winter IPA. In homage to new The Hobbit movie coming out this week, I called it Old Took’s Midwinter IPA after Bilbo Baggins’ maternal grandfather, whose memory inspired Bilbo to embrace his adventurous side.
I brewed it on Black Friday in the company of my visiting male family while the ladies were at the outlet mall, which seemed like a great way to show my British brother-in-law (a pub operator who knows a thing or two about a good pint) how we do IPA here in the States.
The grain bill is below. I mashed at 152°F for an hour:
- 12 lbs 2-row malt
- 1.5 lb Munich malt
- 1 lb Victory malt
- 8 oz Crystal 40L
- 8 oz Crystal 60L
- 8 oz Rice Hulls (for efficiency & sparging)
But who am I kidding? The hops are what we’re really interested in here. First up, the oldies but goodies. I’ve noted both the original AA of all the hops below and the adjusted AA, based on BeerSmith’s calculations:
- 0.25 oz Nugget (12.4% orig AA, 11.4% adj AA) for 60 min
- 0.5 oz Saaz (3% orig AA, 1.84% adj AA) for 60 min
- 0.5 oz Falconer’s Flight (11.4% orig AA, 10.4% adj AA) for 45 min
- 0.5 oz Citra (13.6% orig AA, 11.73% adj AA) for 45 min
That was it for the old hops, and I kept them near the beginning of the boil. The reason being that if there were anything unpleasant about them after all this time, it was better to use them early on for bittering, instead of later in the boil when hops contribute more flavor and aroma. Based on my smell/taste tests, it probably would have been fine, but I didn’t want to take the chance.
I also used some fresh hops, mostly (but not all) after the 45-minute mark:
- 0.5 oz Warrior (16% AA) for 60 min
- 0.25 oz Cascade (6.2% AA) for 30 min
- 0.25 oz Willamette (4% AA) for 30 min
- 0.25 oz Cascade (6.2% AA) for 15 min
- 0.25 oz Willamette (4% AA) for 15 min
- 0.25 oz Cascade (6.2% AA) for 5 min
- 0.25 oz Willamette (4% AA) for 5 min
- 0.25 oz Cascade (6.2% AA) at flameout
- 0.25 oz Willamette (4% AA) at flameout
Measured and organized into each addition, all those hops made a pretty picture on my kitchen island:
The OG was 1.070 and I pitched 15.1 grams of rehydrated Safale US-05 yeast. I set the fermentation chamber to an ambient temperature of 63-66°F and it took off like a rocket within about 12 hours. It fermented very actively for about 8 days before settling down, and once I take gravity readings to ensure fermentation is done, I’ll add more Cascade and Willamette dry hops later this week.
If I had any doubts lingering in the back of my mind about using old hops, they were put to rest when I tasted the wort sample I took for my OG reading. It was sweet and biscuity, with a burst of multicolored floral/herbal bitterness, complex and layered as one might expect from so many hops. Tasting how much life was still left in those old hops, I was reminded of the last line spoken by old Bilbo Baggins in Peter Jackson’s film of The Return of the King when, aged and frail but still spirited, he looked out over the sea to the west and said, “I think I’m quite ready for another adventure.”