Hello homebrewers and beer enthusiasts alike. I have found myself making a disproportionately large amount of hoppy beers lately under various guises (IPA's, PA's, rye IPA's....etc.) and subsequently reading a lot about the methods of achieving great hoppy flavors.
So this is a dual purposed post -
1) I see a lot of people referring to hopbursting and upon closer examination of the process - it appears they are simply referring to your good old fashioned late boil additions for flavor? Right? With the caveat that the bittering is supposed to come from the disproportionately LARGE additions.
2) Trouble shooting! I made an IPA with the following stats ~1 mo ago:
10lb Pale 2row
1lb Cr 60
Single Infusion Mash w/ 160 degree strike water for 1 hr (total volume = 5.034 gallons after hot water additions to maintain temp). Batch sparge w/ 170 degree water - can't remember volume - less than mash vol though
.5 oz Magnum 13.7 AA - 60 min
same but 30 min
.5 oz Falc Flight 11.4 AA - 20 min
2 oz Cascade 6.2 AA - 20 min
.5 oz Falc Flight 11.4 AA - 10 min
.25 oz Amarillo 8.7 AA - 5 min
.5 oz Simcoe 13 AA - 5 min
1oz Cascade Dry
.5oz Simcoe Dry
Gave it a fermentation schedule that I did not want to (relatives came to town and made me busy)
1 wk Primary
2 wks Secondary
~1 wk Bottle
Results: Earthy flavors with an utter lack of citrus in the nose or on my tongue.... robbed is the best word to describe my reactions. Can anyone help a guy out with his deficient hoppiness blues? The question I hope ties nicely into my first question concerning hopbursting - as I am exploring it as a potential solution.