Helloworld
Well-Known Member
- Joined
- Jun 6, 2014
- Messages
- 184
- Reaction score
- 21
I've entered two of my beers into BJCP competitions, and both times have received comments that there was not enough hop presence. I'm not sure what to do to increase hop flavor and aroma in my beer other than adding more hops, but according to Beersmith, my hand calcs, and comparing to other recipes it seems like my bittering and aroma hops are in the right range.
One of the brews was an American IPA. I used 0.5 oz magnum and 0.5 oz chinook for bittering and 2 oz of centenniel for aroma. Shouldn't that be sufficient for a bitter and hoppy IPA? One of the score sheets said I was out of style due to not enough hop presence, but that my beer would have done well in the English IPA category (much maltier than AIPA).
Could it be my local water source? I listened to Brew Strong and John Palmer said that residual alkalinity can impact hop or malt flavor depending on its level in solution. Before I brew again I want to get this resolved. I think the water might be a factor but I want to see if anyone has other suggestions.
One of the brews was an American IPA. I used 0.5 oz magnum and 0.5 oz chinook for bittering and 2 oz of centenniel for aroma. Shouldn't that be sufficient for a bitter and hoppy IPA? One of the score sheets said I was out of style due to not enough hop presence, but that my beer would have done well in the English IPA category (much maltier than AIPA).
Could it be my local water source? I listened to Brew Strong and John Palmer said that residual alkalinity can impact hop or malt flavor depending on its level in solution. Before I brew again I want to get this resolved. I think the water might be a factor but I want to see if anyone has other suggestions.