shlap

Recipes 

I used 3 ounces of late hop additions and dry hopped with almost another 2 ounces. The bitterness is there but for some reason, I'm not getting much hop flavor or aroma.

Could the cause be because :

A. I used 2 packets of Safale 05 for 5 gallons

B. I used spring water (maybe the water profile was off)?

C. I dry hopped in cold beer? Primary 10 days, Secondary (cold conditioned) 1 week, & Dry Hopped in the keg 1 week.

Also, as you'll notice in my recipe, the final product came out really dry so maybe the yeast just chomped up too much hopness? It fermented all the way down to .009 even though I mashed at around 154. I seem to end up with really dry beers a lot and I don't know why.

Here's the recipe.... thanks for feedback!


Original Gravity: 1.061 (1.056 - 1.075)
|============#===================|
Terminal Gravity: 1.009 (1.010 - 1.018)
|=====#==========================|
Color: 11.2 (6.0 - 15.0)
|=================#==============|
Alcohol: 6.8% (5.5% - 7.5%)
|==================#=============|
Bitterness: 64.4 (40.0 - 60.0)
|===========================#====|

Ingredients:
11 lb Maris Otter
1 lb Munich Malt
.5 lb Crystal Malt 40°L
1 oz Simcoe (11.9%) - added during boil, boiled 60 min
.5 oz Amarillo (8.9%) - added during boil, boiled 20 min
.5 oz Cascade (6%) - added during boil, boiled 20 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min
.5 oz Amarillo (8.9%) - added during boil, boiled 10 min
.5 oz Cascade (6%) - added during boil, boiled 10 min
1 oz Amarillo (8.5%) - steeped after boil
1 oz Cascade (5.5%) - steeped after boil
1 oz Cascade (5.5%) - added dry to secondary fermenter
.8 oz Amarillo (8.5%) - added dry to secondary fermenter

adamjab19

Recipes 

I'm new to this with no imperical information, but there is a fine line between hop bitterness and hop flavor to me. Sometimes the flavor is bitter....??? I have used simcoe before and have tasted it's flavor instead of just bitterness as it was suppose to be my "bittering" hop. Amarillo and Cascades can have a bitter (read:spicy) flavor as well. Anyway, mixing hop flavors is lost on me, I can only tell the difference when there is one hop used in any given beer.

Certainly there could be some malt back bone things going on that people with more experience could discuss.

Brewsmith

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I'm stumped. With that many hop additions and 4 oz in the last 20 minutes plus dry hopping there should be a ton of hop flavor and aroma, in the IPA range. Without tasting it I couldn't tell you why.

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david_42

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My experience has been that massive amounts of one hops (and Amarillo is a Cascade sport) doesn't give you the best results.

The yeast won't impact the hop flavor/aroma at all.

The gripping hand? It's really young.

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saq

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I've only done bottle conditioning for my big IPAs, and the first three weeks of being in the bottle the hoppiness/bitterness doesn't really come out. Around week 5 or 6, WHAM watch out.
This was especially evident on my 180 IBU + 3oz dry hop triple IPA 5g batch. When I first thought it was 'done' I was like "wheres the hops?". After a couple more weeks it really started to shine beautifully.
Try it again later?

shlap

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That's really interesting, hopefully the same thing happens in my case!

944play

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Check your thermometer.

I was using a floating thermometer in the mash until I got one of these, and found the floating thermometer read 220 in boiling water! I was wondering why my beers finished so low and thin....

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beerthirty

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Did you use a bag for the hops boil and steep? if so by the time you got all the hops in the brew you could have had poor utilization. 5 oz of hops is a lot even for a 5 gallon paint bag.

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TeleTwanger

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how fresh were the hops?
That's a lot of hop for no flavor/aroma. Just the one addition @ flameout of cascade should have gave a decent aroma not to mention the other ounce of Amarillo and then the dry hops.

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TexLaw

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Hop freshness is the only thing I can think of as for why you do not have the hop aroma you want. Otherwise, I'm stumped.

However, on your attenuation, you are either mashing too low or too long. As 944 mentioned, your thermometer could be off. However, you could mash at 158 and still wind up with a thin, dry beer if you let it go long enough. Given enough time, the beta-amylase will chew up the dextrin chains to fermentables. That's a big reason why I do not subscribe to the "mash for an hour and don't bother to check conversion" school.


TL

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