JDFlow

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Anyone ever dry hop with high alpha acid hops? I was reading that they can produce bad unwanted flavors but I don't understand how/why.

Yooper

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I do it all the time! They can be "harsh", I guess, but I like the aggressive hoppiness in American IPAs so I use hops like chinook and simcoe for dryhopping. They have high AAUs.

I don't like some hops for late hops or dryhopping, but it's not really just because they are high AAU hops, it's because maybe they taste harsh to me or don't give me the flavor I want.

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JDFlow

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Here's my situation... I'm planning on doing an ipa with leftover hops from summer brews, all are vacuum sealed in my freezer. Galena for bittering, sorachi ace and cascade for flavor/aroma, and Amarillo, hallertau, and cascade for dry hopping. Possibly a little nugget at 30 for some spice to balance the citrus and floral notes I'm going for.

dbrewski

Recipes 

Then finish with a nice light keg hopping of Willamette, Fuggles, Simcoe, Galaxy, Summit, and Nelson Sauvin. Should be good!

Sorry that was not helpful. Just sounds like a lot of hops which might end up good, but I'm not sure you'll pick up the individual character of any of them. I'm afraid to ask about your grain bill!

unionrdr

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ICWiener

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I recently dry hopped an APA with Pacific Gem (14%) and was definitely not pleased with the results. I guess it just depends on the hop you're using and of course your mileage may vary, but I'm letting this batch sit to allow the aroma/flavor to mellow out a bit.

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NateW

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I've had an IPA dry hopped with Summit, which are ~16-18%. It was served on cask and was great.

ludomonster

Recipes 

Dry hopping with high AA% hops reduces the amount of vegetal matter. As a result, you are less likely to get grassy notes. Also, there some high alpha hops that I would recommends using only as flavor, aroma or dry hops because of their scarcity, cost, and quality. Simcoe, Citra and Amarillo are all scarce and relatively expensive hops. You're better off with a cheaper bittering hop.

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bobbrews

Recipes 

I'll use Amarillo as an example here...

There is no difference from dryhopping with Amarillo at 7.2% AA or Amarillo at 11.3% AA.

AA% has no correlation to dryhopping aromatic potential since the alpha acids are not isomerized in the cold beer. What matters is how the hops look, smell, taste. But it is possible to have poor quality Amarillo that does not look, smell, taste so good.

I've had the best luck with the high myrcene %, high total oil content hops for flameout and dryhop additions, i.e. Citra, Amarillo, Simcoe, Horizon, Centennial, Apollo, Cascade, Nugget, etc.

knuckleheadbrewing

Recipes 

Dry hopped a Pale Ale with Apollo ( 18% AA) turned out awesome....Smelled like a dirty ass double IPA (which is a good thing), tasted like a Pale Ale..

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