Hey Everyone,
A common thread in the beers I've made to this point has been that there is less hop flavor and aroma than I'm intending. This last beer I made (and American Amber), I made a concerted effort to build the recipe in a way where I was upping the overall IBU's in terms of BU:GU ratio in Beersmith, as well as trying to really up my late and flameout hop additions to increase hop flavor and aroma. Here's what I did:
Batch Size 5.15 Gal
OG: 1.054
FG: 1.017
IBU (as predicted by Beersmith): 46.5 (made sure I updated AA% according to labels on all purchased hops to make sure IBUs were as accurate as could be)
Recipe:
8 1/4 lb Marris Otter
13 oz White Wheat Malt
1/4 lb Caramunich
1.0 oz Dark Chocolate
15 oz Munich Malt 20L
6 oz Crystal 80
4 oz Crystal 40
Mash Temp: 155 (going for a little higher FG than a previous attempt at this beer which turned out too thin)
60 minute boil
Hop Additions:
0.75 oz Cascade (7.5%) @ 30 minutes - 16.2 IBUs
1.25 oz Cascade (7.5%) @ 15 minutes - 17.4 IBUs
2.00 oz Cascade (7.5%) @ 5 minutes - 11.2 IBUs
2.00 oz Willamette (5%) @ 0 minutes - 1.6 IBUs
I use a Hop Spider with a pretty large bag so the hops can have as much freedom as possible. My kettle is about 10 gallons.
I don't whirlpool, but I keep the hop spider in the kettle while I cool with an immersion chiller. That usually takes about 20 minutes to get down to 70 degrees, and I usually try to stir with the chiller itself to help that chilling happen as quickly as possible.
This beer stayed in Primary for 3 weeks, then to keg. I did NOT dry hop.
With my BU:GU ratio of about 0.86, I expected this one to be fairly hoppy, especially for the style. But I'm not getting much hop flavor or aroma.
Can anyone see anything in my recipe and/or process that might be causing this? Could it be the hop spider? Am I just not putting together a good recipe as far as hop schedule?
Thanks,
Dan
A common thread in the beers I've made to this point has been that there is less hop flavor and aroma than I'm intending. This last beer I made (and American Amber), I made a concerted effort to build the recipe in a way where I was upping the overall IBU's in terms of BU:GU ratio in Beersmith, as well as trying to really up my late and flameout hop additions to increase hop flavor and aroma. Here's what I did:
Batch Size 5.15 Gal
OG: 1.054
FG: 1.017
IBU (as predicted by Beersmith): 46.5 (made sure I updated AA% according to labels on all purchased hops to make sure IBUs were as accurate as could be)
Recipe:
8 1/4 lb Marris Otter
13 oz White Wheat Malt
1/4 lb Caramunich
1.0 oz Dark Chocolate
15 oz Munich Malt 20L
6 oz Crystal 80
4 oz Crystal 40
Mash Temp: 155 (going for a little higher FG than a previous attempt at this beer which turned out too thin)
60 minute boil
Hop Additions:
0.75 oz Cascade (7.5%) @ 30 minutes - 16.2 IBUs
1.25 oz Cascade (7.5%) @ 15 minutes - 17.4 IBUs
2.00 oz Cascade (7.5%) @ 5 minutes - 11.2 IBUs
2.00 oz Willamette (5%) @ 0 minutes - 1.6 IBUs
I use a Hop Spider with a pretty large bag so the hops can have as much freedom as possible. My kettle is about 10 gallons.
I don't whirlpool, but I keep the hop spider in the kettle while I cool with an immersion chiller. That usually takes about 20 minutes to get down to 70 degrees, and I usually try to stir with the chiller itself to help that chilling happen as quickly as possible.
This beer stayed in Primary for 3 weeks, then to keg. I did NOT dry hop.
With my BU:GU ratio of about 0.86, I expected this one to be fairly hoppy, especially for the style. But I'm not getting much hop flavor or aroma.
Can anyone see anything in my recipe and/or process that might be causing this? Could it be the hop spider? Am I just not putting together a good recipe as far as hop schedule?
Thanks,
Dan