Keeping Aroma in Aged Ales - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Keeping Aroma in Aged Ales

Reply
 
Thread Tools
Old 11-23-2012, 08:30 PM   #1
ludomonster
Recipes 
 
Feb 2012
berlin, nj
Posts: 507
Liked 33 Times on 29 Posts



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

 
Reply With Quote
Old 11-23-2012, 09:34 PM   #2
LeSinge
Recipes 
 
Mar 2011
Milwaukee, WI
Posts: 53
Liked 4 Times on 2 Posts


How about a mild dry hop addition, then a long age in carboy...
Then you can have another, fresher dry hop addition two weeks before bottling!

(inspired by Mitch Steele's IPA book - it's how they sometimes treated early IPAs once they got to India/market - after a year of aging they would sometimes add more hops shortly before serving)
(and Matt Brynildson at Firestone Walker, who believes short contact time with dry hops create more hop/less vegetal flavors - for more depth and complexity he advocates multiple additions, removing each hop addition before replacing it with the next)

 
Reply With Quote
Old 11-24-2012, 03:37 AM   #3
skeezerpleezer
Recipes 
 
Apr 2010
Roswell, GA
Posts: 2,574
Liked 677 Times on 415 Posts


Age it in a carboy, then dry hop right before bottling.

 
Reply With Quote
Old 11-24-2012, 05:39 AM   #4
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Just dry hop before bottling at the end of aging. No need to dry hop beforehand.

 
Reply With Quote
Old 11-25-2012, 12:06 AM   #5
hercher
HBT_SUPPORTER.png
Recipes 
 
Jul 2009
Scranton
Posts: 1,003
Liked 59 Times on 56 Posts


But suppose the OP isn't bottling? I've thought about this as well. I keg all my beers, and don't have the capacity for long storage in a fermenter. I've thought about conditioning in a keg for several weeks, then dryhopping for the last 2 weeks. Would that work?
__________________
Brody's Brew House
Primary: Rye Saison
Seconary: Imperial Stout
Kegged: Pale Ale
In the fridge: Genesee IPA

 
Reply With Quote
Old 11-25-2012, 02:04 AM   #6
Cordane
Recipes 
 
Jan 2012
Tallahassee, FL
Posts: 101
Liked 6 Times on 5 Posts


Quote:
Originally Posted by hercher
But suppose the OP isn't bottling? I've thought about this as well. I keg all my beers, and don't have the capacity for long storage in a fermenter. I've thought about conditioning in a keg for several weeks, then dryhopping for the last 2 weeks. Would that work?
Yes.
__________________
Do - with which I buy beer stuff!
Ray - the guy I buy stuff from!
Me - the guy I make beer for!
Fah - a long way to the store!
So - I'll have another beer!
La - ... um... la la la la la laaaaa!
Ti - No thanks, make it a beer!
And that brings us back to Do!
Cordane's Rolling Kegerator (Image Intensive!) - 23 kinds of awesome!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
negative aroma & flavor changes in bottle-conditioning of certain all-grain ales funkenhop Fermentation & Yeast 9 06-11-2014 11:53 AM
Barrels for Sours and Aged Ales ThatGuyRyan Equipment/Sanitation 15 03-02-2011 10:51 PM
Aged, really aged pkeeler Mead Forum 3 03-25-2010 04:55 PM
Can you taste the difference between a short aged lager and a long aged lager? Tmeister All Grain & Partial Mash Brewing 5 01-05-2010 09:32 PM
Malt Aroma / Sweetness in pale ales cladinshadows Recipes/Ingredients 3 06-04-2009 05:53 PM


Forum Jump