permo
Well-Known Member
I am starting to wonder at actually how effective a use of hops is when they are added 30 to 5 minutes left in the boil. I have made numerous beers with 3-6 oz of hops in this time frame added and been pretty much dissapointed every time.
I am wondering, if you may just get more bang for you buck using the following hopping type of schedule.
Bittering at 90 to 45 minutes, then a big addition at flamout, and then dry hopping. My thinking is that in most homebrew systems the flameout addition is actually an extended warm steep, I take about 10-15 minutes to cool my beer down to pitching temps, so it isn't instant. As far as I am concerned from an arroma and flavor standpoint (yes, flavor...at least percieved) dry hopping is second to none. So I propose this hypothetical recipe for IPA.
12 pound two row
1 pound c60
1.5 to 2oz magnum at 60
1 oz centennial at FO
1 oz cascade at FO
1 oz Chinook at FO
1 oz centennial DH
1 oz cascade DH
1 oz chinook DH
I bet this beer would be super flavorfull and aromatic....
thoughts on this concept/idea?
I am wondering, if you may just get more bang for you buck using the following hopping type of schedule.
Bittering at 90 to 45 minutes, then a big addition at flamout, and then dry hopping. My thinking is that in most homebrew systems the flameout addition is actually an extended warm steep, I take about 10-15 minutes to cool my beer down to pitching temps, so it isn't instant. As far as I am concerned from an arroma and flavor standpoint (yes, flavor...at least percieved) dry hopping is second to none. So I propose this hypothetical recipe for IPA.
12 pound two row
1 pound c60
1.5 to 2oz magnum at 60
1 oz centennial at FO
1 oz cascade at FO
1 oz Chinook at FO
1 oz centennial DH
1 oz cascade DH
1 oz chinook DH
I bet this beer would be super flavorfull and aromatic....
thoughts on this concept/idea?