DryHopping for Extreme Aroma

[tallanwt]

didn't see any other forum for DH, so hoping to get some feedback on methods and hop qtys. to use.
Making hoppy pale ale, 50-60 IBUs, 7-8% ABV, 4-6 SRM using 2-row, Carahell and flaked oats
Citra and Amarillo hops @ steep/whirlpool only; hopshot FWH
15gl batch w/ blend of these hops (10oz) for 4 days, using CO2 rousing via racking arm on conical for 30mins continuous, during initial DH.
Concerned DH qtys. May not be enough and/or rousing may need to repeat.
Looking for a petroleum aroma and mouth taste, slight malty backend after a few sec, citrus/grapefruit-

 

[day_trippr]

Wait - a "petroleum aroma"? Was that your autocorrect going rogue?

- fwiw, my "hoppiest" recipes use 22-25 ounces of hops for 10 gallons to the kegs, with 12 of that dry hops (2 stages), 6 WP, 3 FO and 1 (Columbus, usually ) at 60. I'd say you're short if you're looking for epic "bang".
- I don't think it's necessary to rouse fermentor hops - other than to re-sink them. I read a pro's take that 80% of dry hop punch is obtained in the first 24 hours, so I think 3-4 days of free swimming in the fermentor ought to extract pretty near everything good the hops have to give. If the hops were in a cannon that'd be different - recirculation would be in order - but floating around in a fermentor? I don't think so...

Cheers!

 

[tallanwt]

Wait - a "petroleum aroma"? Was that your autocorrect going rogue?

- fwiw, my "hoppiest" recipes use 22-25 ounces of hops for 10 gallons to the kegs, with 12 of that dry hops (2 stages), 6 WP, 3 FO and 1 (Columbus, usually ) at 60. I'd say you're short if you're looking for epic "bang".
- I don't think it's necessary to rouse fermentor hops - other than to re-sink them. I read a pro's take that 80% of dry hop punch is obtained in the first 24 hours, so I think 3-4 days of free swimming in the fermentor ought to extract pretty near everything good the hops have to give. If the hops were in a cannon that'd be different - recirculation would be in order - but floating around in a fermentor? I don't think so...

Cheers!

Yep Petrol is what I’m after. Local brewery here has mastered this phenom and I’m not alone in the quest to achieve it
Regarding Hop usage I don’t see any benefit to using too much hops in Kettle, just bittering
DH after fermentation logic makes sense to not vent
I know some CO2 rousing can leak aroma around FV seal so maybe increasing Hop qtys and minimizing the rouse will improve aroma
I agree qtys I mentioned may be too low

 

[day_trippr]

I have found if one consigns the vast bulk of hops to the fermentor alone there will be a clear lack of mid-pallet character.
It's like a big hole, where the nose and first inch of tongue are pleased but the middle of the tongue is wondering what all the fuss is about
So, for my neipas, for instance, I always put a third of the hops towards flame-out and sub-170F whirlpooling (roughly 1:2 split) and then the other two thirds go in the fermentor.

But I still don't get the "petrol nose" thing as aspirational. [edit: my immediate thought is a grappa-like character]. In what region is this popular?

Cheers!

 

[couchsending]

The petrol, machine oil, diesel note can be really strong in hops from NZ. Motueka, Nelson, Riwaka especially.

For maximum aroma you need the least amount of yeast in the beer when adding dry hops. You really dont need more than 8-10 Oz in 5 gallons. You also need to be super diligent about minimizing O2 pickup after adding the dry hops. Aroma is the first thing to go. It’s honestly hard to do outside of a Conical, especially hard in a carboy.

 

[SEndorf]

"petroleum aroma" is blazing new territory for me.
Please elaborate.