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Old 04-06-2012, 12:02 AM   #1
trginter
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Nov 2011
Kalamazoo, Michigan
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I know the question might seem kind of ridiculous, but I'm doing research for an IPA, using only Citra hops with the hops of a huge citra aroma and flavor. Is anything over an ounce of hops, for a 5 gallon batch, too much at around 20-15 minutes? When do you get to the point where you really just can't smell and taste it anymore? Currently I was thinking:

1oz @ 60
1oz @ 20
1oz @ 15
1oz @ 1
3oz @ 7 Days (Dry Hop)

Do I really need the 1 oz. at 1 minute when I'm dry hopping it? And are my times at 20 and 15 enough to get a great flavor out of it? Or should I load up at just 15? As far as grain goes, I was thinking pretty simple. 14lb of 2-Row and 8oz. of Carapils.

 
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Old 04-06-2012, 12:09 AM   #2
Yooper
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Three ounces of dryhops seems a bit over the top, but I like 1 ounce additions at 20, 15, 10, 5, and 0 for all of my IPAs for the most part. With three additions (besides the bittering), you're not even close to "over the top"!
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Old 04-06-2012, 12:23 AM   #3
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I've used up to 5 ounces of whole hops in the boil for a 5-gallon batch. With that much stuff in the kettle, I have to strain rather than whirlpool and siphon.

Another option is to add a good-size charge at flameout and allow a hot stand for a few minutes, like infusing tea.
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Old 04-06-2012, 12:24 AM   #4
Reno_eNVy
 
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I've used 15.8oz in a CDA, all added after the 20-minutes-left mark or dry-hopped.

There is no such thing as too much hops
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Old 04-06-2012, 12:32 AM   #5
jhamilt
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Apr 2012
Chicago, Il
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Here's a quote from designing great beers about the difference between hopping late in the boil and dry hopping. "Hop research indicates that the flavors produced by dry hopping are quite different from those that result from addition during the boil. Late-hopped additions have been characterized as more floral, fragrant, and less grassy than dry-hopped additions." For my IPA's I usually avoid hopping later than 5 min from the end of the boil and dry hop a lot, but its definitely a preference thing.

 
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Old 04-06-2012, 01:23 AM   #6
Waterboy42
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Mar 2011
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I use 11 ounces in my IPA, four dry hopped. Its all personal preference. 2 of the four ounces I dry hop with are citra. I upped from one ounce to the 2 for more exotic fruit hop aroma.

 
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Old 04-06-2012, 01:40 AM   #7
trginter
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Nov 2011
Kalamazoo, Michigan
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I was concerned with the 3oz of dry hop, wondering if I was at a point where any more hops wouldn't really add any aroma, just muck up my fermentor.

 
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Old 04-06-2012, 01:48 AM   #8
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Quote:
Originally Posted by trginter
I was concerned with the 3oz of dry hop, wondering if I was at a point where any more hops wouldn't really add any aroma, just muck up my fermentor.
I think there is a diminishing return on investment with dry hopping, but it's probably not at 3 ounces per 5 gallons. I've used 5 ounces and been really pleased with long-lasting effects.

 
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Old 04-06-2012, 02:15 AM   #9
autoferret
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Orlando, FL
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Quote:
Originally Posted by Reno_eNVy
I've used 15.8oz in a CDA, all added after the 20-minutes-left mark or dry-hopped.

There is no such thing as too much hops
My house iPa has a pound in just the boil.
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Old 04-06-2012, 07:32 PM   #10
bcgpete
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Quote:
Originally Posted by autoferret View Post
My house iPa has a pound in just the boil.
I'm beginning the dry-hop on my 120min clone tomorrow. That has 1lb in the boil and 6oz dry-hop...

 
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