Dry Hopping

[Highmark_Beer]

So made a batch of a choclate brown ale...dont like a super bitter beer so was going to go fairly light on the hops put in .5 oz of my bittering hop for 60 min boil and 1 oz of my flavoring hop in for the last 15 min or so. Was checking my SG yesterday and decided to taste a small amount. It is coming along nicely but has not bitter or hop flavor really to speak of. So was wondering if dry hopping would be the answer. Never have done this so was wondering for what amount of time to get a slight hop flavor?

 

[HoppyMaltPoet]

Not really sure how much hop flavor is too much for you. Everyone is different. I usually dry hop an ounce (depending on recipe/style maybe more) for 1 - 2 weeks.

 

[Highmark_Beer]

Well lets say that usually most IPA's are to bitter hoppy for me but like a new castle is about right.

 

[HoppyMaltPoet]

Dry hopping won't add bitterness. It is mainly for aroma/flavor. Maybe you can start out with .5 oz and taste after a week to see if it is what you want.

 

[bosdave]

Just out of curiosity...

How much hop character do you want in a Chocolate Brown Ale?

Is there no discernible bitterness at all? Does it taste like straight fermented wort? I would say perhaps wait until fermentation is done and then try again. A chocolate brown should be a rather sweet beer...

 

[Highmark_Beer]

Well am going to taste it again today just to see because its getting really close to being done with fermentation working on its 6th day now. When I tasted it yesterday could tell there was alcohol and dont really remember much bitter to speak of more malty and then a touch of choclatey at the end. Was just concerend that really didnt detect much hoppy flavor or bitter. Dont wont an exuberant amount of hop but was hoping for some in it. Am thinking that maybe getting to bottle and carbonating will make a big difference. I guess the other question is with the other choclate brown ales that people have made what would one expect for hop/bitterness to be in it?

 

[bosdave]

Six days seems very short for near complete fermentation. I would suggest giving it another week, but then again the hydrometer will tell you better...

The way you describe the taste (keep in mind, that is all I have to go off) sounds about perfect for a Chocolate Brown ale. But then again the reason we all home brew is to make beer we like. So if you want more hop character then adding hops as a dry hop will certainly be the route you want to take at this point.

 

[Highmark_Beer]

Well the plan is to leave in the primary for 14 days and then secondary for 7 and then to bottle for 3 weeks and be ready for drinking on christmas. It isnt done fermenting just slowed way down from where it started. I guess the best thing really is just sit and wait till i go to secondary taste it then and see if i need to add anything during the secondary stage.