JiveTurkey
Well-Known Member
- Joined
- Dec 8, 2009
- Messages
- 191
- Reaction score
- 1
I am not a fan of bitterness, but I really like the flavor and aroma of hops.
I'm making an APA next month and I'm going to keep the IBUs to 25 while boiling 4 oz of hops and dry-hopping 2 oz.
I'm wondering:
1) Boiled for the same amount of time, say 10 minutes, would a 7%AA impart more flavor/aroma then a 5%AA (all else being equal, even the variety of hop [assume different batches to account for different AA%])?
2) There are different ways to affect hop utilization (like boil size and boil SG). I know utilization affects how much bitterness can be extracted, but does it also affect flavor/aroma extraction?
What I'm looking for are the best ways, aside from dry-hopping, to maximize hop flavor/aroma, while minimizing bitterness.
I'm making an APA next month and I'm going to keep the IBUs to 25 while boiling 4 oz of hops and dry-hopping 2 oz.
I'm wondering:
1) Boiled for the same amount of time, say 10 minutes, would a 7%AA impart more flavor/aroma then a 5%AA (all else being equal, even the variety of hop [assume different batches to account for different AA%])?
2) There are different ways to affect hop utilization (like boil size and boil SG). I know utilization affects how much bitterness can be extracted, but does it also affect flavor/aroma extraction?
What I'm looking for are the best ways, aside from dry-hopping, to maximize hop flavor/aroma, while minimizing bitterness.