Hop Stand and Hop Back?

[ampsman]

I was looking at a recipe that called for a 30 minute hop stand and then using a hopback. If I did a 30 minute hop stand then wouldnt the wort temp be to cool for the hopback to be effective?

 

[JoshuaW]

Does it tell you what temperature to do the hopstand at? If you are just doing it at whirlpool temperatures, you will still have ~180F wort after 30 minutes, which is plenty hot for running through the hop back.

Really, I would say the hopback is redundant though. I personally would just run all of those during your hopstand. Maybe do the first addition at 180F, then the second at 160F. Hold both for 20-30 minutes.

 

[ampsman]

ok, found this in the recipe comments:

Chilling before the hop-stand certainly is an option, but I haven't played with it. I'm sure I get some isomerization, but I haven't noticed an overly bitter character in more delicate beers such as the Citra/Amarillo Wheat. I like to give the first dose of hops exposure to the near-boiling wort, but by the time I am ready to chill it is down to ~180-185 F. This gives the hops in my hop back exposure to slightly cooler wort, which should extract a different set of compound (and with the immediate chilling, hopefully preserve the most heat sensitive).

Guess that explains it.

 

[ampsman]

This is the recipe, http://www.themadfermentationist.com/2013/01/dank-amber-ipa-3-san-diego-water.html