I use low cohumulone%, high oil% hops. Some of my favorites are simcoe, palisade, amarillo, motueka, galaxy, mosaic, bravo, zythos. Other popular hops like centennial, cascade I use less in the mix. I've found that using the lower cohumulone, high oil hops allows much more hopping without harsh off flavors. I use as much as 4 ozs in a five gallon carboy for dry hopping.
What is your experience using Bravo for dry hopping?
I have 11 gallons of IPA that I need to dry hop next week, and I have Bravo, Citra, Belma, Cascade, Columbus and Wilamette.
My recipe used mainly Bravo for bittering, Belma (20 min) and Columbus and Citra (10, 5, and 0 min).
The beer is quite bitter as my 60 minute Bravo addition was aggressive, but the beer has a wonderful tropical aroma mainly of Pineapple.
So, I am curious as what aroma contributions Bravo would have to offer as a dryhop.
I planned Citra and Cascade for one batch, and as an experiment straight Belma for the other... There are so many mixed reviews and flavor/aroma perceptions for Belma I wanted to try it alone.
However, I don't want to kill the wonderful tropical fruitiness that I have going on in the brew...I attribute mainly to the Citra, but the Columbus must to paly a role in the aroma as well, as there was a considerable amount of them in the flavor and flameout additions.
Any advice you can offer on the Bravo as a dryhop, and a possible compliment to perhaps Citra, Cascade, or Belma would be appreciated.
Cheers!