Let me start by saying that I like a bitter beer. I am a big fan of hoppy IPAs and IIPAs. I have been learning a lot this year about late addition hops and whirlpooling/hopstanding to get that big hop flavor and aroma in my pales and IPAs. I have taken to doing hopstands by chilling to 180 right after flameout and then adding my flameout additions and letting them sit for about 30 mins. I've had great success with this technique on previous brews and that's why I'm a little stumped. I figured some outside input would help me dial in my process and investigate my techniques for flaws.
I know that I will get some IBUs from hops steeping at 180. I also just realized that I can adjust this parameter in the new version of Beersmith. I plan on starting to dial this in with my next recipes. But I've used this technique before with good results and I don't see why this one came out so damn bitter. I was going for a 6% IPA with a big dank, piney flavor and aroma. Instead what I got was this acridly bitter peach bomb. The aroma is overwhelmingly peachy and not the piney, resinous dank I was hoping for. I'll post my recipe in hopes that someone has some advice. The OG was 1.056 and finished at 1.011. In the primary fermenter for a week. Started at 64 and ramped up to 70 over the course of a week. Calculated IBUs were 78.5. Mashed at 148 for an hour. Hit all my numbers and the brew went well. Did my hopstand at 175 for 30 mins like normal and into the carboys and away we go. It was a 10 gallon batch split between two carboys. One is still in primary with no dry hop yet. The other I dryhopped twice, once after primary fermentation finished, and when I kegged it I dropped in the second addition. Each dry hop addition was 1oz Simcoe, 1/2 oz Amarillo, 1/2oz Nugget, 1/2oz Columbus. Thanks for reading if you made it this far. I guess I'm just trying to see if anything stands out as a reason this would turn out way too bitter. At 78 IBUs(Tinseth) this beer seems like it would be great. I know 6oz flameout is quite a bit but it doesn't seem like it was overkill. Anyway, sorry for the lengthy post and thanks again...
I know that I will get some IBUs from hops steeping at 180. I also just realized that I can adjust this parameter in the new version of Beersmith. I plan on starting to dial this in with my next recipes. But I've used this technique before with good results and I don't see why this one came out so damn bitter. I was going for a 6% IPA with a big dank, piney flavor and aroma. Instead what I got was this acridly bitter peach bomb. The aroma is overwhelmingly peachy and not the piney, resinous dank I was hoping for. I'll post my recipe in hopes that someone has some advice. The OG was 1.056 and finished at 1.011. In the primary fermenter for a week. Started at 64 and ramped up to 70 over the course of a week. Calculated IBUs were 78.5. Mashed at 148 for an hour. Hit all my numbers and the brew went well. Did my hopstand at 175 for 30 mins like normal and into the carboys and away we go. It was a 10 gallon batch split between two carboys. One is still in primary with no dry hop yet. The other I dryhopped twice, once after primary fermentation finished, and when I kegged it I dropped in the second addition. Each dry hop addition was 1oz Simcoe, 1/2 oz Amarillo, 1/2oz Nugget, 1/2oz Columbus. Thanks for reading if you made it this far. I guess I'm just trying to see if anything stands out as a reason this would turn out way too bitter. At 78 IBUs(Tinseth) this beer seems like it would be great. I know 6oz flameout is quite a bit but it doesn't seem like it was overkill. Anyway, sorry for the lengthy post and thanks again...