Well I hope it is a simple question!
All of the hombrew books I have read have explained quite clearly about the variable Alpha Acid content of hops and how one should adjust the amount of bittering hops you use based upon how the alpha acid content of your hops differs from the alpha stated in a recipe. However, none of the books I have read mention whether the amount of flavour/aroma hops added at the end of the boil (or when dry-hopping) should be similarly adjusted.
I always thought that late hops shouldn't be adjusted but I read recently that hop flavour can vary inversely with respect to alpha acid content. i.e. High alpha -> low flavour and vice versa.
Can anyone clarify this?
Cheers!
All of the hombrew books I have read have explained quite clearly about the variable Alpha Acid content of hops and how one should adjust the amount of bittering hops you use based upon how the alpha acid content of your hops differs from the alpha stated in a recipe. However, none of the books I have read mention whether the amount of flavour/aroma hops added at the end of the boil (or when dry-hopping) should be similarly adjusted.
I always thought that late hops shouldn't be adjusted but I read recently that hop flavour can vary inversely with respect to alpha acid content. i.e. High alpha -> low flavour and vice versa.
Can anyone clarify this?
Cheers!