New v. Conventional Hopping Methods

[TheOriginalDBS]

Hi All,

I've made 10 extract brews so far with generally good results. Most of the time, I find a recipe online (i.e. from the AHA) or from a book (Clonebrews or How to Brew) and tweak it according to my taste and desired flavor profile.

I've noticed that recipes from older sources usually have the conventional 3-step hopping process: bittering at 60 or 90 mins, flavor anywhere between 20-30 mins, and aroma any time from 15 to flameout/dry hop.

Newer recipes look more like: 1 oz 60 mins, 1 oz flameout.

My question is: Why the general change in hopping schemes over the years?

NOTE: I hopburst all my IPAs with just a touch at the beginning of the boil and then massive amounts from 15 mins to flameout and have had excellent, consistent results.

 

[jsun]

I'm not sure I've noticed the same thing. Most (if not all) of the recipes I see and use are like the "old recipes" you describe...

 

[freisste]

I'm not sure I've noticed the same thing. Most (if not all) of the recipes I see and use are like the "old recipes" you describe...

I agree. I have seen some beers without flavor additions, but it was style-specific. What styles didn't have a flavor addition?

 

[GCPHomebrew]

OP your a re noticing a new trend in hopping. Just a different method to get bigger hop flavor with less bitter. Both methods work but I have found that even my golden ale tastes improved with a mash/ or FWH , hop bursting/ hopstand schedule. Compared to "traditional" bitter, flavor, aroma hopping.


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