Hop Bursting

At some point this week, I plan on brewing an American Double IPA using a technique called hop bursting. Basically, I am going to add all of my hops in the last 10 minutes of the kettle boil. 90 IBU in 10 minutes. Its over 1 lb of hops for my little 5 gallon batch. Scaled up to work size that would be like 1.5 tons of hops. I am told that the technique gives a huge amount of flavor and aroma (and with 10 minutes of boil bitterness as well).

I will update and link pictures from this brew day. It should be fun.

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