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Old 04-18-2014, 01:04 AM   #1
May 2011
Boston, MA
Posts: 39
Liked 1 Times on 1 Posts

I've been reading about the various techniques for maximizing hop flavor and aroma. For a standard APA recipe (2-row,caramel,s05,RO water with cacl, gypsum) which of the following techniques provides the maximum hop flavor and aroma (all things being equal, same amount of hops):

1) Add lots of hops last 15 minutes boil, immediately chill on FO
2) Add lots of hops last 15 minutes of boil, FO, stand 30 minutes, chill
3) After FO, add lots of hops, stand 30 minutes, then chill
4) After FO, chill and keep it at 170, then add hops, stand 30 minutes at 170, then chill

I'm thinking of doing the experiment, but wanted to see if anyone else has done this already.

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Old 04-18-2014, 01:26 AM   #2
Oct 2009
Ludlow, Ma
Posts: 614
Liked 32 Times on 28 Posts

Hop bursting does do wonders. 15min to flame out, IMHO adds more to flavor than aroma, as the CO2 pushes a lot of the aroma out the airlock. so I do one bittering addition @30 with lots of hops then the rest go in at 15 or less, I dry hop for aroma. This of course is for my IPAs and hoppy pales.

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Old 04-18-2014, 03:51 PM   #3
Objects in mirror are closer than they appear
DrunkleJon's Avatar
Jan 2011
Alexandria, Virginia
Posts: 8,142
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There is also First Wort Hopping (FWH) to consider
First wort hopping produces complex bitterness and aroma that is both smooth and pleasing to the pallet.

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