Hop Quanity for a Pale Ale

[brew703]

How does one determine the quantity of hops to use, both boil and dry hop amounts to obtain great flavor & aroma while balancing the hop/malt qualities?

For dry hoping I generally use 1-2 oz for 3 gallon batches.
For bittering I usually go for 25-30 IBU's at 60 then do 10 and zero additions.

Just seems like the aroma/flavor is lacking on some brews.
Would it be best to add a large flameout addition of 1.5-2 oz and then DH with another ounce or two?

I also do water adjustments, mainly with Calcium Chloride and Gypsum.

 

[ruascott]

Your bittering sounds good. If you want to get real hoppy, go with 2-3 oz at FO.....then another 2-3 dry hop.

I've gone as high as 6 oz FO/hopstand and 6 oz dry hop.

 

[Redlantern]

Can always move everything under 20. You will use a bit more hoppy goodness to get your IBU target, but flavor and aroma will be quite nice.

 

[meatcleaver]

for flavor you might try first wort hopping or as redlantern suggested more additions in the 10-30 minute range.
for aroma, it's all post boil...hops at KO, whirlpooling & dry hops are your best bet.

 

[seabrew8]

How does one determine the quantity of hops to use, both boil and dry hop amounts to obtain great flavor & aroma while balancing the hop/malt qualities?

For dry hoping I generally use 1-2 oz for 3 gallon batches.
For bittering I usually go for 25-30 IBU's at 60 then do 10 and zero additions.

Just seems like the aroma/flavor is lacking on some brews.
Would it be best to add a large flameout addition of 1.5-2 oz and then DH with another ounce or two?

I also do water adjustments, mainly with Calcium Chloride and Gypsum.

If your an hophead, which seems more and more i am , i seen one guys use 17oz of pellets in one 5 gal batch and won a medal!

Lots of late additions and dry hopping.

 

[brew703]

Next batch may move everything at 20 and below with 2 oz at FO and a couple DH and see how that works. Seems like when I go above 4 oz DH I have oxidation issues since I don't have a closed transfer system set up- Still bottle.

 

[seabrew8]

Next batch may move everything at 20 and below with 2 oz at FO and a couple DH and see how that works. Seems like when I go above 4 oz DH I have oxidation issues since I don't have a closed transfer system set up- Still bottle.

I have been doing a lot of steep/whirlpool lately. Couple oz at flameout and let it sit for 20-30min.

I usually use a 60min bittering hop - magnum - and 5min addition along with the steep and some dryhops the last few months.

I like the results. Citra is a nice hop.

 

[sky4meplease]

My American Pale Ale recipe has 6 ounces of hops for 5.5 gallons.
Bittering addition
2 ounces late boil
2 ounces post boil
1.5 ounces dry hop

 

[catdaddy66]

For my house pale ale I use about 5oz. My bitterring is 1oz of warrior fwh, then an ounce of green bullet and HBC 438 @ 5' and FO. Dry hop is another oz of the late addition hops.

Any more hops and I feel you are encroaching on IPA territory.

 

[juggabrew]

Try Leaving out the calcium chloride and just use gypsum.

 

[brandonlovesbeer]

Lot of hops. Lots and lots. Eh. Why not just make it an IPA. [emoji106][emoji28]

 

[Redlantern]

Really hop dependant.

Did a pale with Comet and Amarillo with Nelson in hopstand. All additions were at 20, flameout and hopstand. Made a killer pale ale with a lot of flavor and only used 4 oz.

My recent IPA's have had as much as 15 oz per 5 gallons, so I guess you could say I like hops. Just saying that hop selection is as important as quantity. Can get a lot of flavor without a rigid expectation of hop quantity