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Old 01-10-2010, 01:09 PM   #1
BOBTHEukBREWER
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Default Not enough hop flavour or aroma

Hi, my regular bitter is 9 lb pale malt mashed at 67-68 deg C, with the wort boiled for 1 hour. 1 oz of cascade hops are added for 60, 30, 15, 5 and 2 minutes. This is for 6 gals of beer. I get plenty, maybe too much bitterness and not enough flavour or aroma. I have a very violent rolling boil and wonder if this is the problem, but any suggestions most welcome, thanks.

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Old 01-10-2010, 01:18 PM   #2
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A really strong boil will drive off the hop oils, sounds like what happened. next time, cut the heat back when you start the flavor/aroma adds.

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Old 01-10-2010, 01:27 PM   #3
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Alas, I cannot control the heat, it is either full boil or no boil, I am trying to figure out how to drop the power in the element with a resistor or rheostat. I will try manually turning boil on and off for last 30 mins. I would have hoped 5 minute and 2 minute boils would give me flavour and aroma, could I increase hop amounts for 5 min and 2 min boils?

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Old 01-10-2010, 01:53 PM   #4
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Try moving your 30 min closer to 10 or 5 and see what happens.

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Old 01-10-2010, 02:00 PM   #5
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Do you dry hop?

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Old 01-10-2010, 02:03 PM   #6
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I would move the late hop additions in. Try 20, 5 and flameout. The final addition should really help since it will be after you cut the heat. You could also dryhop it. And try a FWH with a portion of the 20 min addition. Something about the reaction that occurs during FWH prevents the flavor contributions from being driven off during the boil. I would go: .5 oz FWH, .5 oz 20 min, 1 oz 5 min, and 1 oz flameout.

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Old 01-10-2010, 02:12 PM   #7
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Dump the last hop addition in at flamout. Also - dry hopping will greatly increase the hop flavor. I have found that whole hops seems to work best as the aroma hops addition.

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Old 01-10-2010, 02:53 PM   #8
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Could be dangerous, but could you partially cover the boil to retain some of the hop goodies? It'd be pretty nerve-wracking though

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Old 01-10-2010, 04:08 PM   #9
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Quote:
Originally Posted by BOBTHEukBREWER View Post
Hi, my regular bitter is 9 lb pale malt mashed at 67-68 deg C, with the wort boiled for 1 hour. 1 oz of cascade hops are added for 60, 30, 15, 5 and 2 minutes. This is for 6 gals of beer. I get plenty, maybe too much bitterness and not enough flavour or aroma. I have a very violent rolling boil and wonder if this is the problem, but any suggestions most welcome, thanks.
You're in the UK and you are brewing bitter with Cascade hops? Please seek professional help. Regardless of the hop choice I would suggest using the traditional British ale hop schedule of one addition for full boil and one addition late, between 15 to 10 minutes. Increasing the quantity of hops in the late addition will give you more flavor & aroma without affecting the bitterness appreciably.
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Old 01-10-2010, 06:22 PM   #10
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In UK citrus / grapefruit flavoured beers are popular, what is FWH please, I don't dry hop, are my hop amounts in right ball park?

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