TimBrewz
Well-Known Member
Last year my buddy and I brewed a Hoegaarden-like recipe from Jamil's July/Aug. 2007 BYO style profile (chamomile, coriander and orange added) , and it was pretty good. The nose was lightly citrusy and had the characteristic "wheatiness". My buddy wants to do it again and to dry hop it this time. It is of out of style to do so "BJCP guidelines hints at low hop flavor and aroma" , but, hell that is kind of what homebrewing is all about-doing things your way. The recipe call for Hallertau in one addition at 60 minutes. I guess if I were to dry hop I would use a small quantitiy of a hallertau or another noble hop like this. Possibly omitting or lessening the spices may help avoid aroma clashes? Anyway, input about this would be great.