One of the areas I've been struggling with in creating recipes is the hop schedule. I've done some searching on here but haven't found any general tips/tricks, only example schedules for given recipes without explanation of why certain amounts are done at certain times. So can some of you more experienced brewers share your theory behind your hop scheduling?
Some specific questions...
•I've noticed some people including, others not including a 45 minute addition. Is 45 minute a waste since you aren't getting as much bittering as 60 but the flavors are boiled off?
•For hoppy american styles when do you add the flavoring? 30 min? 20 min? 15 min?
Thanks guys!
Some specific questions...
•I've noticed some people including, others not including a 45 minute addition. Is 45 minute a waste since you aren't getting as much bittering as 60 but the flavors are boiled off?
•For hoppy american styles when do you add the flavoring? 30 min? 20 min? 15 min?
Thanks guys!