Steeping Hops?

Depends on the purpose of the "steeping" hops. If the purpose is to act like a "first wort hop" then you would be leaving the hops in there for the boil. If the purpose is for adding hops to the mash (not particularly common, but I don't know what the recipe is going for) then you would take them out before the boil.

 

I would assume this means to steep the hops after knockout (ie. hopstand). Can you post the recipe?

 

Hop stand/steep/whirlpool. Add the hops when you kill the heat and are about to cool the wort. Usually a 15 min hop stand. For flavor and aroma. Good for pale ales and ipas. Great technique.

 

Pretty sure the reference is to steeping the hops after the end of boil. The goal is to have the wort absorb the "oils" in the hops and not so much the alpha-acids (although you'll get some iso-acid). For this purpose your hops do not go with steeping grains, rather another muslim/nylon-paint bag. As a card-carrying Hop Head I would say use the two ounces here (assuming 5 gal batch). Your technique (wort temp/time) is very important to how your beer aroma/flavor finishes. BTW, Simcoe & Centennial are excellent choices here.

Here's a discussion in this Forum that addresses a lot of the variables of steeping. It took me years to get a good understanding of this . . . see how far ahead of the game you are.

 

I'm curious as to why they would be called "steeping" hops if they go in after what is usually called the "steep" in extract brewing. That just seems confusing, or am I missing something? I admit it has been a while since I brewed an extract beer, and never an extract DIPA.

Seems like they would just call them Flame Out/Knock Out hops...as is the usual terminology.

*shrugs

 

For the same reason that some LHBS still sell extract kit instructions that say to ferment for 5 days then move to secondary.

 

"Steeping" refers to a procedure, not the timing. So depending on what was steeped (hops vs. flavoring/coloring grain) will determine when it goes into your beer.

 

They are simulating mash hopping. Follow the directions. I do not see where it says "steeping hops" which really isn't a term anyone uses.

 

Here's a link to the Pliny clone recipe that most of us who have brewed a Pliny used. You can follow Vinny's instructions about when to add these ingredients, and also reference the recipe if you have other questions.
http://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf