I just brewed a Lagunitas IPA clone and plan on dry hopping with whole leaf Cascade hops in the next couple of weeks. My question is, should I use 1 or 2 oz of the whole leaf hops? The Cascade hops have a 7.5 AA if that makes a difference.
I just brewed a Lagunitas IPA clone and plan on dry hopping with whole leaf Cascade hops in the next couple of weeks. My question is, should I use 1 or 2 oz of the whole leaf hops? The Cascade hops have a 7.5 AA if that makes a difference.
I just brewed a Lagunitas IPA clone and plan on dry hopping with whole leaf Cascade hops in the next couple of weeks. My question is, should I use 1 or 2 oz of the whole leaf hops? The Cascade hops have a 7.5 AA if that makes a difference.
In my experience 1oz is a little week for an IPA/Pale ale I would like to see 2-3 oz per 5 gallons.
In my experience 1oz is a little week for an IPA/Pale ale I would like to see 2-3 oz per 5 gallons.
As stated before, Alpha% isn't really a factor with dry hopping on a homebrew scale. I have dry hopped my pale ale with 1 and 2 ounce dry hop additions in the past. I like the hop forward aroma of the 2 ounce addition for that particular recipe. A few of things I've observed - 1 ounce dry hop has noticeably more hop aroma than no dry hop, 2 ounce dry hop has noticeably more hop aroma than 1 ounce, neither were "over the top", and both were at their peak for the first week in the keg; after that the aroma became progressively less pronounced.
Also, I've heard from dependable sources (Jamil Zainasheff and John Palmer, among others) who state that dry hopping for more than 3-4 days can extract more of a vegetal raw hop aroma and flavor. Taking that and that I don't do a secondary transfer unless I am dry hopping into account, I do and suggest waiting until 3-4 days before you plan to package your brew for consumption to transfer onto dry hops.
I'll try and add some clarification and new questions. I will be bottling the beer and therefore plan on transferring to a secondary and then adding the cascade whole leaf hops. Any clarification on the 1 or 2 oz discussion and how long to dry hop is much appreciated.
I personally prefer the same, however, in my experience with Lagunitas IPA (which the OP is attempting to clone), I didn't notice a MASSIVE hop aroma, which I find a 2-3 ounce dry hop addition gives (at least in my brauhaus). It seemed fairly balanced; maybe a little floral hop aroma in he mix there.
It may be a factor that I'm in Michigan and the beer has to come from SoCal and who knows how it was treated on it's transcontinental journey. I never thought that Lagunitas IPA was much of an IPA. It seemed to me to be more of a West Coast style red/amber ale. Again, I don't know if there is and aging factor where the bitterness and aroma have diminished before I consumed it and the folks in SoCal are drinking a different beer than I am or not.
:cross:
Lagunitas is from Northern California. Petaluma is approx 45 min north of S.F. You must be getting some old beer because its nowhere near an amber in NORCAL.
Note that hops, especially whole leaf hops, soak up beer like a sponge. The more you use, the more beer you lose.
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