DavidHawman
Well-Known Member
So I just tasted my second batch of my own recipe and the hop aroma and flavor is pretty lacking. So obviously one solution is to dry hop but I only have 1oz of Yakima Magnum hops. What can I expect dry hopping with the Magnums?
Here is the original recipe(its my first recipe on my own and was an experiment):
6# Munich LME
3# Dark LME
1# Caramel 60L
60 min: 1oz Magnum
15 min: 0.5oz Magnum and Simcoe
5 min: 0.5oz Magnum, Simcoe and 1oz Palisades
7.1% ABV and 77.2 IBU
OG: 1.072
FG: 1.020
S-33 yeast(which despite the claims on the package has poor flocculation, its been 1 month and its as cloudy as it was at 1.5 weeks)
Flavor is pretty malty/caramel with the bitterness only showing up in the finish. My theory is that with the 5 minute additions I still lost most of the hop flavor because I cool using an ice bath and that allowed the hop flavor to still evaporate. And since its competing with the heavy malt flavor of the munich/dark it's simply being lost.
Should I dry hop with the magnums or would the magnums ruin it?
Thanks.
Here is the original recipe(its my first recipe on my own and was an experiment):
6# Munich LME
3# Dark LME
1# Caramel 60L
60 min: 1oz Magnum
15 min: 0.5oz Magnum and Simcoe
5 min: 0.5oz Magnum, Simcoe and 1oz Palisades
7.1% ABV and 77.2 IBU
OG: 1.072
FG: 1.020
S-33 yeast(which despite the claims on the package has poor flocculation, its been 1 month and its as cloudy as it was at 1.5 weeks)
Flavor is pretty malty/caramel with the bitterness only showing up in the finish. My theory is that with the 5 minute additions I still lost most of the hop flavor because I cool using an ice bath and that allowed the hop flavor to still evaporate. And since its competing with the heavy malt flavor of the munich/dark it's simply being lost.
Should I dry hop with the magnums or would the magnums ruin it?
Thanks.