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Old 11-17-2010, 10:55 PM   #1
Lando
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Apr 2009
Little Rock, Ar.
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My last several brews, especially my IPA's and IIPA's, don't seem to have the hop character, aroma and overall final product I am looking for.
My most recent one was the BYO 90 min clone where I sub magnum for warrior. I even split this into two 2.5 gallon batches after chilling and pitched one with ringwood and one with 1056. Neither beers are impressive, or even close to 90 min. I even added a half oz in the mash to try and make it pop a bit more.
I hit all of my marks, mash temps...etc.
The only thing I can think of is the hops being old, or not a vigereous enough boil.
All of the hops in this brew were about a year old (been sealed in the freezer after being purchased on closeout from hopsdirect about a year ago) except the simcoe, but I am not getting much simcoe out of the nose in either of these. None of the old hops smell bad or anything and have always been in the freezer.
Could a weak boil cause this? I boiled about like I normally do, but maybe slightly less. Could this affect utilization?
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Old 11-17-2010, 11:09 PM   #2
manoaction
 
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Aug 2010
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You mentioned everything except for the amount of hops you were using.

What was your hop schedule for the last brew? How much and at what times?

 
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Old 11-17-2010, 11:49 PM   #3
JBrady
 
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May 2007
Panama City, FL, Florida
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Quote:
Originally Posted by Lando View Post
My last several brews, especially my IPA's and IIPA's, don't seem to have the hop character, aroma and overall final product I am looking for.
My most recent one was the BYO 90 min clone where I sub magnum for warrior. I even split this into two 2.5 gallon batches after chilling and pitched one with ringwood and one with 1056. Neither beers are impressive, or even close to 90 min. I even added a half oz in the mash to try and make it pop a bit more.
I hit all of my marks, mash temps...etc.
The only thing I can think of is the hops being old, or not a vigereous enough boil.
All of the hops in this brew were about a year old (been sealed in the freezer after being purchased on closeout from hopsdirect about a year ago) except the simcoe, but I am not getting much simcoe out of the nose in either of these. None of the old hops smell bad or anything and have always been in the freezer.
Could a weak boil cause this? I boiled about like I normally do, but maybe slightly less. Could this affect utilization?
I've had the same problems with my brews. I've had to up the hop bill across the board about 10 percent to match the hop bitterness/flavor in the few commercial clone brews that I have attempted. After discovering this issue I tried to fix it by boiling as hard as I possible could, but it didn't help in my situation. The only thing that worked for me is using additional hops.
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Old 11-18-2010, 12:26 AM   #4
erockomania
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Jun 2010
SF CA
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Are you dry-hopping?

What does your water profile look like?

 
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Old 11-18-2010, 12:36 AM   #5
coypoo
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Jun 2010
Fort Collins, Colorado
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Quote:
Originally Posted by erockomania View Post
Are you dry-hopping?

What does your water profile look like?
Dry hopping wont add bitterness. I would say look at your water profile. You'll need to have the SO4:Cl ratio favor the sulfate about 2:1.

 
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Old 11-18-2010, 12:42 AM   #6
erockomania
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Jun 2010
SF CA
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I think he mentioned hop character and aroma, not bitterness in particular.

 
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Old 11-18-2010, 12:48 AM   #7
GrainCounter
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Sep 2010
Raleigh, NC, North Carolina
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There's no secret to big hop flavor and aroma; it's simply late hop additions in the last 0-15 minutes of the boil plus dry hopping. My last IPA has tons of flavor and aroma with Centennial, Simcoe, and Amarillo hops. I used 7 ounces of hops; 2 oz for bittering, 4 oz for late addition flavor/aroma, and 1 oz dry hopping.

 
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Old 11-18-2010, 01:06 AM   #8
ksbrain
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Feb 2007
Mystic, CT
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+1 for dry hopping for hop character

+1 for water profile if bitterness is the problem

Or just use more hops!

 
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Old 11-18-2010, 01:31 AM   #9
Lando
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Apr 2009
Little Rock, Ar.
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Here is the recipe for the brew.
I have no idea what my water profile is.

Original Gravity: 1.092 (1.070 - 1.090)
Terminal Gravity: 1.023 (1.010 - 1.020)
Color: 13.75 (8.0 - 15.0)
Alcohol: 9.15% (7.5% - 10.0%)
Bitterness: 134.8 (60.0 - 120.0)

Ingredients:
16.5 lb Pilsner Malt
1.66 lb Amber Malt
2.0 oz Amarillo (7.5%) - added during boil, boiled 90 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 90 min
.5 oz Warrior (16.0%) - added during boil, boiled 90 min

1.0 oz Amarillo (7.5%) - added dry to secondary fermenter
.5 oz Warrior (16.0%) - added dry to secondary fermenter
.5 oz Simcoe (13.0%) - added dry to secondary fermenter

All hops are added continuously throughout the boil.
Magnum is being used instead of warrior.
Mash at 150 for one hour.
.5oz Hungrian medium toast oak added to each in secondary for one week.
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Reason: This was continuously hopped throughout the boil

 
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Old 11-18-2010, 01:48 AM   #10
TheCarnie
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Dec 2009
Greenville, South Carolina
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Try adding some hops at 30, 15 and at flameout.

 
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