Last night I drank the first bottle of my first all grain brew. I used the DFH 60 clone recipe from this forum. It is an interesting tasting beer, but nothing like DFH. The most striking difference is a complete absence of hop aroma.
Due to a water miscalculation I brewed 4 gallons instead of 5. I used the hop schedule for a 5 gallon batch, and I also dry hopped for 7 days.
This is the recipe I used:
The boil times there are the start of a continuous addition. The last of the hops were added 10 minutes before flame out.
After 2 weeks fermenting I added 1 oz amarillo pellets and 1/2 oz simcoe leaf hops (loose -- no bag) to the primary fementer (an ale pail) and left it for another week. I didn't stir in the hops, they just sat on top, but when I bottled the hops were all soaked with wort.
Any ideas where my hop aroma went? The only thing I can think of is water chemistry. I used filtered MWRA tap water with ~1 gram gypsum added per 2.5 gallons water.
I bottled the beer last Sunday, so it is very young -- but I would expect hop aroma to diminish with time, not increase, right?
Due to a water miscalculation I brewed 4 gallons instead of 5. I used the hop schedule for a 5 gallon batch, and I also dry hopped for 7 days.
This is the recipe I used:
The boil times there are the start of a continuous addition. The last of the hops were added 10 minutes before flame out.
After 2 weeks fermenting I added 1 oz amarillo pellets and 1/2 oz simcoe leaf hops (loose -- no bag) to the primary fementer (an ale pail) and left it for another week. I didn't stir in the hops, they just sat on top, but when I bottled the hops were all soaked with wort.
Any ideas where my hop aroma went? The only thing I can think of is water chemistry. I used filtered MWRA tap water with ~1 gram gypsum added per 2.5 gallons water.
I bottled the beer last Sunday, so it is very young -- but I would expect hop aroma to diminish with time, not increase, right?