My first attempt at hop bursting was (for the most part) a success. For those that don’t know what hop bursting is, it’s pretty simple. Usually a brew has a bittering addition right away at the beginning of the boil, and the late additions (near the end) are done for flavor and aroma. Hop bursting instead loads up all of the hop additions in the last half of the boil (In this case, I used 2 oz. at 30, 15, 5, and 0). This give you the same amount of IBUs as if you were doing a bittering addition, but by loading up all of the hopping additions at the end of the boil, it’s also giving you tons of flavor and aroma.

The first hop bursted IPA recipe used a pretty straightforward malt bill, and while it was insanely aromatic and flavorful, it was pretty thin on body, due to mashing pretty low. For this batch, I had to scrape together the malt from three different varieties to get the 14lb of base grain (time to reorder!), and I changed the hops around a little bit to use some of the Citra hops I’ve been wanting to try. The combination of using a lot of Maris Otter (and a touch of Vienna!) and mashing a little higher should give this beer more body. The recipe is on the right.

As with the first batch, this one used 4 two ounce hop additions. For the sake of not losing a ton of wort, I bagged them up, then sanitized my neoprene gloves and squeezed them when the cooling was done. The aroma emanating from these hop bags was intense citrus. My mouth was watering the whole time.

Of course, the obligatory hydrometer shot:

The brew session went well, I was done around 9 PM on Saturday evening. By the morning it was bubbling away, and this morning when I left for work, the bubbling was near constant, and the area smelled amazing. I didn’t need to dry hop the first batch, and I’m excited to seeĀ  how this one turns out.

Last week’s Cascadian Dark ale fermented out in three days! It’s now sitting in the basement with 2.5 ounces of Cascade hops for a little extra flavor and aroma. The sample I tasted was very smooth, but I could definitely taste a little of the roasted malt. It almost came off like a hoppy porter. Still, I can’t wait to try it. I’ll keg it sometime later this week. I had a few pints of the wheat beer, and all that Amarillo is really coming through nicely. I plan on bringing both to homebrew gatherings later this month.