Stankonia
Well-Known Member
What is your strategy when choosing hop addition times for maltier, non-hoppy beers like Brown Ales, Porters, Stouts, etc..
As compared to some IPA recipes that have their hop additions all over the place (especially late additions), do you guys stick with 1 bittering addition and 1 late/aroma addition?
I was messing around in BeerSmith for a recipe for a Brown Ale. Originally I had hop additions at 60 & 30 for bittering, and 15 & 1 for flavor/aroma. But after looking it over I decided to just go with one addition at 60 and one at 10 changing the amounts to achieve a similar IBU.
In a beer where the hops aren't the star, is doing less really doing more? Are there any advantages to getting creative with hops when they are just there to ascent the malts?
For my Brown Ale I'm using Northern Brewer for bittering and Williamette for aroma/flavor
As compared to some IPA recipes that have their hop additions all over the place (especially late additions), do you guys stick with 1 bittering addition and 1 late/aroma addition?
I was messing around in BeerSmith for a recipe for a Brown Ale. Originally I had hop additions at 60 & 30 for bittering, and 15 & 1 for flavor/aroma. But after looking it over I decided to just go with one addition at 60 and one at 10 changing the amounts to achieve a similar IBU.
In a beer where the hops aren't the star, is doing less really doing more? Are there any advantages to getting creative with hops when they are just there to ascent the malts?
For my Brown Ale I'm using Northern Brewer for bittering and Williamette for aroma/flavor