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Old 12-17-2009, 12:20 AM   #1
Ale to the Chief
Jan 2008
Chicago, IL
Posts: 72

If I wanted to brew a beer that had a pronounced hop aroma and flavor without adding much bitterness, what would be the best way to do it?

What differences could be expected from adding hops at flameout vs dry hopping?

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Old 12-17-2009, 12:25 AM   #2
We get it, you hate BMC.
Coastarine's Avatar
Apr 2008
New Bern, NC
Posts: 2,516
Liked 27 Times on 22 Posts

Lots of late hops. I brew an IPA with 1/2 lb of pellet hops per 5gal batch. I prefer simcoe:

2oz dry
1.5oz flameout
1.5oz 5min
1oz 10min
1oz 15min
1oz 35min

If you eliminated that 35min addition it would be pretty low IBU's. I actually shift that 35min addition +/- 5mins to adjust for AA% and get the correct IBU's. As far as the difference between dry and flameout hops, both contribute strongly to the aroma and somewhat to the flavor, but the aromas and flavors will be slightly different. Dry hops can give more grassy/raw hop flavor IMO.
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On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

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Old 12-17-2009, 12:27 AM   #3
Oct 2009
Spokane WA
Posts: 108

Have you tried different hops? Some hops like Centennial were bred more for aroma and some were bred for bitterness.
Arron - quality over quantity beer drinker

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