The mash hop has been around for a while. This is a technique used to hop in the mash to enhance the hop flavor in beer. While I have never actually done it myself, there has been dispute on how much flavor or bitterness it actually imparts. But what if it was pushed to the extreme?
Adding a LOT of hops to the mash I have never seen been done before. I am not sure why as it can eliminate a chunk of the brew day, and a shortened or no boil could then be done after the mash. An even better way to do this is with a BIAB where you can put the hops around the bag and let them steep in the 150F range.
I calculated this to be 80 IBUs in BeerSmith, but as I was going to steep these at 150F, I assumed the IBUs would be closer to 60 or 50. After having downloaded BeerSmith 3 and entering a steeping at 150F for 30 minutes, the IBUs showed they would be only 11! Well, the flavor and aroma will there be at least? I was not aware the IBUs would drop that much going that low. I guess at that temp it really does act more like a dry hop as the utilization at 150F is quite a bit lower than 200F.
Efforting hard over here.
Batch Size: 1 Gallon
Est ABV: 5.5%-ish
Boil Time: 0 Min
(80%) – 2-Row
(20%) – Flaked Oats
60 Min @ 150F
0.6 oz (3.5 IBUs) Lemon Drop (5.3% AA) @ 30 min steep
0.4 oz (7.5 IBUs) Galaxy (17% AA) @ 30 min steep
.50 oz Galaxy
.30 oz Equanot
Crossmyloof Real Ale
Mashed in, added the hops 30 minutes into the mash outside the bag, and let them sit for 30 minutes. Ran off, pasteurized the wort and finished the brew day.