Hudini56
Well-Known Member
So my last 2 attempts at some pretty hearty hopped beers, very low hop aroma. Both batches hops are coming across very muted. Cant figure out why! Heres my recipe for batch 1
2 row 18#
white wheat #3
carapils #2
crystal 20L 1#
fwh Apollo .3oz
flame out apollo 1oz
wp citra 2oz 60min 185deg
wp citra 2oz 40min 165deg
wp citra 2oz 20min 145deg
60min mash at 156deg
60min boil
split into 2 5 gal ferms
citra 1 oz 6 days each added to primary at 48hours
trans to secondary day 8
citra 1 oz 6 days each
trans to keg
centennial 1oz in keg each
yeast - 1 ferm s04 1L starter
1 ferm wyeast 1318 london ale 1L starter
Ferm temp 68 deg start within 12 hours, no noticeable activity after 48 hrs.
og 1.063 - fg 1.018 and 1.017
Force carb in keg. Cold 45 deg.
After 10 days in keg at 12psi carb was good, lacing good, color hazy and very east coast ipa style, but lacked hop aroma big time. I thought I would get a good hop bomb from this recipe. But it is very muted.
The only variable I have is water profile. I dont know what the profile is. I have a cold spring locally where I got my water from. Its free clean water. So I use it. I do add perfect PH to my water in the HLT.
I did another batch using my well water, different hop profile, Citra apollo and simcoe, grain bill slightly diff. Used propagated conan yeast, ferm at 66deg and similiar results. Muted aroma.
My local brew store is a busy store, and hops rotate all the time, so I dont think theyre old hops, smell perfect prior to usage. My sanitation is up to par
Brewing on a 3 Keggle system with pumps, plate chiller, whirlpool arm in kettle.
Shake buckets to aerate method.
Thoughts? Longer dry hop time? Could it be my water? Could it be my temps?
2 row 18#
white wheat #3
carapils #2
crystal 20L 1#
fwh Apollo .3oz
flame out apollo 1oz
wp citra 2oz 60min 185deg
wp citra 2oz 40min 165deg
wp citra 2oz 20min 145deg
60min mash at 156deg
60min boil
split into 2 5 gal ferms
citra 1 oz 6 days each added to primary at 48hours
trans to secondary day 8
citra 1 oz 6 days each
trans to keg
centennial 1oz in keg each
yeast - 1 ferm s04 1L starter
1 ferm wyeast 1318 london ale 1L starter
Ferm temp 68 deg start within 12 hours, no noticeable activity after 48 hrs.
og 1.063 - fg 1.018 and 1.017
Force carb in keg. Cold 45 deg.
After 10 days in keg at 12psi carb was good, lacing good, color hazy and very east coast ipa style, but lacked hop aroma big time. I thought I would get a good hop bomb from this recipe. But it is very muted.
The only variable I have is water profile. I dont know what the profile is. I have a cold spring locally where I got my water from. Its free clean water. So I use it. I do add perfect PH to my water in the HLT.
I did another batch using my well water, different hop profile, Citra apollo and simcoe, grain bill slightly diff. Used propagated conan yeast, ferm at 66deg and similiar results. Muted aroma.
My local brew store is a busy store, and hops rotate all the time, so I dont think theyre old hops, smell perfect prior to usage. My sanitation is up to par
Brewing on a 3 Keggle system with pumps, plate chiller, whirlpool arm in kettle.
Shake buckets to aerate method.
Thoughts? Longer dry hop time? Could it be my water? Could it be my temps?