I have been brewing on and off for 8 years. After taking a break for a while I am completely back into it, switched over to all grain. I have 8 batches in various stages at the moment getting ready for a big Oktoberfest party my wife and I host every year.
Anyway, I am an admitted hop head. Even though I brew lots of varieties I love big, hoppy IPA's. What I am having trouble with is getting that really rich, perfumy, florally, smack you in the face hop aroma that I like so much in some of the commercial micro brews I like. I recognize that the answer should be in more aggressive hop additions later in the boil and dry hopping, but I still don't get it the way I want it.
I have a house IPA that I have been working on for a year now, and I still don't have it where I want it. It goes something like;
12# pale malt (domestic)
1# 60L crystal
3/4# carapils
Mash at 154-156 for 60 minutes - batch sparge - 75% efficiency
1 ounce Nugget 13% (60 mins)
2 ounces Cascade 5% (30 mins)
1 ounce Warrior 15% (30 mins)
1 ounce Simcoe 13% (10 mins)
2 ounces Cascade 5% (5 mins)
2 ounce Cascade 5 (dry hopped in secondary)
Yeast is American Blend WYeast
Fermented at 68F ambient 4 days primary, 7 days secondary
OG 1.74 FG 1.016
I like the full bodied feel of the higher finishing gravity, and I have learned I can control that body somewhat with my mash temp (tried it once at 152 and got the FG down, but didn't like the feel). So I am okay with the 1.016 FG. The recipe above comes out a little too bitter on the back end and not enough hoppy aroma on the front.
But I want that BIG hop aroma. What can I do to this recipe to get that??
Thanks.
Alan
Anyway, I am an admitted hop head. Even though I brew lots of varieties I love big, hoppy IPA's. What I am having trouble with is getting that really rich, perfumy, florally, smack you in the face hop aroma that I like so much in some of the commercial micro brews I like. I recognize that the answer should be in more aggressive hop additions later in the boil and dry hopping, but I still don't get it the way I want it.
I have a house IPA that I have been working on for a year now, and I still don't have it where I want it. It goes something like;
12# pale malt (domestic)
1# 60L crystal
3/4# carapils
Mash at 154-156 for 60 minutes - batch sparge - 75% efficiency
1 ounce Nugget 13% (60 mins)
2 ounces Cascade 5% (30 mins)
1 ounce Warrior 15% (30 mins)
1 ounce Simcoe 13% (10 mins)
2 ounces Cascade 5% (5 mins)
2 ounce Cascade 5 (dry hopped in secondary)
Yeast is American Blend WYeast
Fermented at 68F ambient 4 days primary, 7 days secondary
OG 1.74 FG 1.016
I like the full bodied feel of the higher finishing gravity, and I have learned I can control that body somewhat with my mash temp (tried it once at 152 and got the FG down, but didn't like the feel). So I am okay with the 1.016 FG. The recipe above comes out a little too bitter on the back end and not enough hoppy aroma on the front.
But I want that BIG hop aroma. What can I do to this recipe to get that??
Thanks.
Alan