Aroma hop IPA

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imaguitargod

imaguitargod

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Well, the hops are ready on the vine and I’m gearing up to do a fresh hop IPA. The problem is all my hops are aroma hops (Mt. Hood and Cascade). A brewmaster friend of mine said it’ll work, just add more hops then you normally would and you’ll be fine. I was thinking of doing a regular 60 minute addition, then a 15, 10, 5, and flame out addition.

What is everyone’s thoughts on this?
 
Areed mmb. I use cascades for both bittering as well as aroma in IPAs. The key is how hops are utilized. Boiling hops adds bitterness while a flame-out addition and/or dry-hopping are methods of adding hop aroma. In fact, I have had many delicious all cascade IPAs.
 
Cascade for aroma in an American IPA. Mt Hood doesn't have that citrus smack in the face that american IPAs have.
 

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