Has anyone seen this table?
Does everyone agree with this?
If I understand correctly, does this mean the best time to get the most out of hops for bitterness, flavor & aroma is 60 min, 20 min, & 7 min respectively?
If this is so, then why do recipes that aim for extreme hop aroma, dry hop? Why not add the full aroma hop bill all @ 7 minutes?
Same question goes for flavoring...why not add it all at 20 minutes to maximize the amount of flavor you get from your addition?
End question: So for most IPA recipes and the like, why not have only three hop additions, @ only 60, 20 and 7? (unless of course, you want a smaller amount of aroma or flavoring from each addition, but then that poses another question...why not still add your hops at 60, 20 & 7, but add only a smaller amount to get the flavor/aroma you're looking for?)
Hope this makes sense.
Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein
2008 - 65 gallons