Low bitter, but high hop flavor/aroma? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Low bitter, but high hop flavor/aroma?

Reply
 
Thread Tools
Old 12-14-2009, 12:35 AM   #1
JiveTurkey
Recipes 
 
Dec 2009
Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts



New to brewing. Favorite beer are stout, fruit ales, and Belgian (especially wit); least favorite are IPA, lagers, and blondes. I like my beer flavorful, but not bitter.

First batch was a stout from a standard recipe at the LHBS. Good, but too bitter for my taste (recipe estimated ~35 IBU, turned out to be 42 after later inputting into Beersmith).

Being bottled next week is my second batch: a honey wit. I experimented with the hop additions to give more flavor and aroma without increasing bitterness, but later learned the hop flavors may interfere with the corriander and orange peel. We'll see.

For the third batch, I'm looking for an extract recipe or help making one that has low bitterness, but moderate to high hop flavor and aroma. I've been looking through the style guidelines, but haven't found anything like that. Something in the pale to amber color range. Moderate maltiness. And creamy. Ideas?




 
Reply With Quote
Old 12-14-2009, 12:40 AM   #2
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 853 Times on 626 Posts


You could always make an IPA... tone down the bittering hops and up the flavor and aroma hops. Dry hopping is a great way to do this. It's how I make my IPA's because I am not a big fan of bitter either.



 
Reply With Quote
Old 12-14-2009, 12:50 AM   #3
Ksosh
Recipes 
 
Jun 2009
Albany, NY
Posts: 513
Liked 2 Times on 2 Posts


Look up california common/steam beer, or english (northern/southern) brown, you might like these? If they don't look hoppy enough for you, just add more hops around the 15 minute mark for flavor/aroma with little bitterness
__________________
-Ksosh
----------------------------------
Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

 
Reply With Quote
Old 12-14-2009, 01:02 AM   #4
JiveTurkey
Recipes 
 
Dec 2009
Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts


Thank you for the comments so far.

The steam beer idea is interesting. I've not tried it because there is just something about the flavor of lager yeast I don't like. Maybe I'll try an Anchor Steam. Interestingly, years ago I did like Michelob's Amber Bock, but have since stopped supporting such macro-breweries.

The one thing I do like about IPAs are the citrusy notes. Please give me tips on how to increase this citrusiness. Also what kind of flavors might I expect to come out with the bitterness toned down? A lot of people I know love IPAs and the bitterness; If I brew a low-IBU IPA, I'll have to call it something else lest I mislead and disappoint them.

 
Reply With Quote
Old 12-14-2009, 01:15 AM   #5
Ksosh
Recipes 
 
Jun 2009
Albany, NY
Posts: 513
Liked 2 Times on 2 Posts


Check out this article:
http://www.byo.com/stories/recipes/a...r-to-your-beer

...though it might not be what you're looking for. I'd say stick with the orange peel, but maybe experiment with citric acid additions? I have no idea if this is viable, but at least it sounds good
__________________
-Ksosh
----------------------------------
Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

 
Reply With Quote
Old 12-14-2009, 01:26 AM   #6
JiveTurkey
Recipes 
 
Dec 2009
Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts


Thanks for the link.

From a tip from my LHBS, I added a small amount of citric acid to the priming sugar of the stout to give it a creamier carbonation. I was trying to give it a nitrogen feel, without actually using Nitrogen, of course.

 
Reply With Quote
Old 12-14-2009, 04:59 AM   #7
TheFlatline
Recipes 
 
Jun 2008
Ventura, CA
Posts: 428
Liked 3 Times on 3 Posts


Dry hopping is going to be your best bet I imagine. Also, late addition hops (15 minutes for flavor, 5/flameout for aroma) works well.

If you can find it, try a hobgoblin. It's probably a smidge too bitter for you, but it's got a lovely hops flavor and aroma, though not a citrus hops.

If you're doing all grain, I f*cked up and threw hops in during my mash, and am REALLY happy with the results.
__________________
I never did like to do anything simple when I could do it ass-backwards...

 
Reply With Quote
Old 12-14-2009, 06:57 AM   #8
JiveTurkey
Recipes 
 
Dec 2009
Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts


Thanks for the tips everyone. I've decided to do an IPA that has about 30 IBUs, but 6oz total hops. 6.5% ABV.

I have an ounce each of Saaz (3.1 AA%) and Crystal (4.3 AA%) in the freezer left over from the Wit. I'm going to call the LHBS when they open again Tuesday and see what the AA% is of the Cascades hops (for the citrusy flavor). I'd like to put 2 oz at various times in the boil and another 2 oz dry-hopped. Beersmith estimates it is 5.5 AA% (I hope it is really a little lower).

This is my recipe as of now (5 gallon batch):

8 lbs. Light DME (8.0 SRM)
2 lbs. Caramel/Crystal Malt - 20L (20.0 SRM)
30 min. 0.5 oz Cascade hops [5.5%] (6.3 IBU)
30 min. 0.5 oz Crystal hops [4.3%] (4.9 IBU)
30 min. 0.5 oz Saaz hops [3.1%] (3.6 IBU)
20 min. 0.5 oz Cascade hops [5.5%] (5.0 IBU)
20 min. 0.5 oz Crystal hops [4.3%] (3.9 IBU)
20 min. 0.5 oz Saaz hops [3.1%] (2.8 IBU)
10 min. 0.5 oz Cascade hops [5.5%] (3.0 IBU)
5 min. 0.5 oz Cascade hops [5.5%] (1.6 IBU)
Dry hop: 2 oz Cascade hops (last 7 days of Secondary)
(Gypsum)
(Irish Moss)
Yeast: White Labs Pacific Ale (#WLP041)

Primary: 14 days
Secondary: 56 days

Est. IBU: 31
Est. OG: 1.072
Est: FG: 1.022
Est. ABV: 6.5%

I may mess around some more with the hop additions once I know the Cascade AA%, but any comments about the above recipe?

Am I doing the dry-hopping right?

I read in a book that the original IPAs' bitterness toned down and the aromas came out more as they conditioned on the journey to India; I'm trying to re-create this with the long Secondary.

Edit: I'm naming this brew: "Be Hoppy, Not Bitter"

Reason: mixed up a few IBUs, and named the beer

 
Reply With Quote
Old 12-14-2009, 04:02 PM   #9
Ksosh
Recipes 
 
Jun 2009
Albany, NY
Posts: 513
Liked 2 Times on 2 Posts


Quote:
Originally Posted by JiveTurkey View Post
...I added a small amount of citric acid to the priming sugar of the stout to give it a creamier carbonation...
Did it work?
__________________
-Ksosh
----------------------------------
Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

 
Reply With Quote
Old 12-15-2009, 05:29 AM   #10
JiveTurkey
Recipes 
 
Dec 2009
Corvallis (Heart of the [Willamette] Valley), Oregon
Posts: 191
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Ksosh View Post
Did it work?
I think it did, but maybe it was a placebo effect. I'll compare the stout (w/acid) to the wit (w/out acid) next month and report back.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bitter vs Aroma Hops IPA Questions Neomich General Beer Discussion 8 04-26-2011 01:58 AM
Hops: Flavor and Aroma Only? Jeffo Beginners Beer Brewing Forum 7 06-25-2009 01:55 PM
which to use for flavor/aroma becksbolero2 All Grain & Partial Mash Brewing 2 04-06-2009 05:42 AM
Where's my hop flavor and aroma? shlap All Grain & Partial Mash Brewing 17 11-06-2008 05:26 PM
high IBU for flavor/aroma killian General Techniques 4 06-07-2007 12:03 PM


Forum Jump