Home Brew Forums > Home Brewing Beer > General Techniques > Tropical/Candy-like aroma in Rye IPA?
Reply
 
Thread Tools
Old 09-22-2012, 09:57 PM   #1
rtb178
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Chicago, IL
Posts: 150
Liked 2 Times on 2 Posts
Likes Given: 4

Default Tropical/Candy-like aroma in Rye IPA?

Just tasted the first bottle of a Rye IPA. Lots of Hops in the brew, in particular a mix of Chinook and Cascade in the last 5 minute boil. Dry hop was Chinook-Cascade-Amarillo in equal measure.

Great flavor, and I enjoy the aroma. But the aroma is a bit tropical and candy-sweet. Any idea why that would be?


rtb178 is offline
 
Reply With Quote
Old 09-22-2012, 11:17 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 8,224
Liked 1160 Times on 942 Posts
Likes Given: 612

Default

It's the hops. I made a pale ale using Citra hops and it tasted like it had mango in it.(quite pleasant I thought) When I made it again I used Citra and Cascade and it tastes like carbonated grapefruit juice. If you want other flavors, choose the hops to give them to you. Here's a listing of hops and their flavors. http://beeradvocate.com/beer/101/hops


RM-MN is offline
 
Reply With Quote
Old 09-22-2012, 11:45 PM   #3
rtb178
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Chicago, IL
Posts: 150
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by RM-MN View Post
It's the hops.
Definitely. I should've been clearer: any idea *which* hops might be giving me the sweet candy aroma? Chinook-cascade-amarillo -- is it the cascade, probably?

Thanks.
rtb178 is offline
 
Reply With Quote
Old 09-23-2012, 09:34 AM   #4
JesperX
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Kirkland, WA
Posts: 212
Liked 55 Times on 34 Posts

Default

It's a little unexpected from any of those hops but I'd have to blame Amarillo here. It can be orangey/mangoey at times. The cascade's grapefruit could be adding to that.
__________________
Primary: American Brown Ale
Kegged: American Pale Ale V2

On Deck: American Pale Ale V3
Brown Porter
JesperX is offline
 
Reply With Quote
Old 10-02-2012, 01:28 PM   #5
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 426 Times on 343 Posts
Likes Given: 72

Default

Amarillo would be the fruitiest of that bunch. If you don't like that flavor, then you used too much Amarillo late and in the dryhop. Next time, use less or substitute a portion with other hops. Candy sweetness can also come from a high FG, yeast selection/attenuation, higher fermentation temps, and possibly even too much crystal malts in your recipe. The hop juiciness works in tandem with the sweeter, caramelly beer to give some "fruit juice" attributes instead of a straight up, dry, hoppy, bready, bitter beer.


bobbrews is offline
rtb178 Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian candy experts : why heating it up to crack ball at the end beauvafr General Techniques 1 09-19-2012 12:23 PM
Candy Sugar teqnique questions? AZOTH99 General Techniques 4 02-12-2012 12:51 PM
Making some Belgian Candy Sugar sonvolt General Techniques 41 01-24-2011 09:28 PM
clear candy sugar dooksh General Techniques 2 01-04-2009 03:11 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS