I've been working on a double amber ale as a sequel to an American Amber Ale that turned out to be inspiringly good.
Some of the defining characteristics of the original ale came from dry-hopping Simcoe and a Cascade 1 min addition. I would like to preserve that character in the stronger version, but I would also like to age the beer appropriately for it's strength (~8.5ABV).
Normally, I add an ounce of aroma hops and two ounces of hops when I dry hop. Should I consider doubling or tripling these additions and hope that they have faded to an enjoyable level in 6 months?
I'm also considering other methods for helping the aroma. I'm thinking of adding malted wheat and flaked barley to the grain bill in hopes to create an aromatic head. Most of the articles suggest adding a little bit to help the foam, but I haven't seen any numbers. What is enough: 1/4lb, 1/2lb?
My beers form what I think is a decent head.
This recipe uses 6 lbs NB Light LME, 3lbs 2-row, 1lb Crystal 40, 1lb Crystal 120, and 1/4 lb Victory. The malt is mashed at 154F for 60 minutes.
Bottled: Old Freckled Men, Berlin Mart Cider, Creamer Ale II
English Mother****er, Do You Drink It Pale Ale
C4 Pale Ale (Centennial, Challenger, Cascade, Citra hopburst)
Gone: Honeybadger Wheat Ale, Bad Amba Jamma, Badder Amba Jamma, Slam Dunkelweizen, Creamer Ale I, Robust Porter
Reason: Added Victory