Heavywalker
Well-Known Member
Thread Title says it all. Please discuss
Yes. Of course. How far are you from Yakima Valley? Willamette? You live right next to the place where some of the best American hops are grown. If I lived there, I would probably be working on a contact for pirated rhizomes. Then I would dry hop EVERYTHING!!! Beer... check. Mead... check. Kool-aid... double-check. Milk for my cereal in the morning... hell, yeah. :rockin:
Yak Valley isn't everything you think it is and neither is the Willamette. Don't get me wrong lots of hops and nice enough but not hop utopia, must be from being around it all the time that makes it all seem so common and makes you crave things like Magnum, Amarillo and loads of Challenger.
As for dry hopping Pales...really depends on my mood and what I am trying to accomplish with it.
The reason I ask is because I just took a hydro sample of a pale ale and its aroma is amazing.
I the hop schedule was
Chinook .5oz FWH
Chinook .5 oz 20 min
Simcoe .5 oz at 10
.5 oz each of Citra and Amarillo at 5
and .5 oz each of Citra Amarillo and Simcoe at flameout, whirlpooled for 20 min
I planned on dry hopping with an once each of Amarillo and Citra. The aroma is so intense right now I am not sure that it would add much.
@Heavywalker - looks like a great hop schedule. Mind sharing the rest of the recipe? And no, I don't generally drop hop pale ales, but might have to change that.
If you bottle, you have to assume that aroma will fade over the 3 weeks or so that you are waiting for it to carb. If you keg (I don't, but I read things sometimes), I hear that adding dry hops in a hop bag directly to the keg is THE way to get the most intense hop nose into your beer. That may not be what you are looking for with a pale ale, or it might be exactly what you want, I don't know what you are going for, just food for thought.
I'm a big fan of dry hoping in the keg. Amazing evolution of flavors as the keg empties.
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