slym2none
"Lazy extract brewer."
I was in a discussion about making some clone beers on another site, and someone wanted to make a Sculpin clone and wanted to know what kind of hops to use and how much. One person said that, for a 5-gallon batch of IPA, 6 ounces was the most you can put in beer and get a return on for late-addition and/or whirlpool(hop-stand) additions. I know some people here are using 10-16 ounces of hops in that sized batch, with most being late-additions.
So, my question is, is there a limit where adding hops gives diminishing returns on flavour and aroma? I know they soak up a lot of wort, but I am not looking at volume of beer. I am talking solely about flavour & aroma.
*EDIT* I am sure there is a saturation point, yes, but is it so high that it's not something we would ever use anyway, or is it lower than using, say, 8 oz of hops in your late additions? Point of clarification.
So, my question is, is there a limit where adding hops gives diminishing returns on flavour and aroma? I know they soak up a lot of wort, but I am not looking at volume of beer. I am talking solely about flavour & aroma.
*EDIT* I am sure there is a saturation point, yes, but is it so high that it's not something we would ever use anyway, or is it lower than using, say, 8 oz of hops in your late additions? Point of clarification.
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