Has there been any research on the relationship of certain hop varieties and the water profile chosen for a standard American IPA? I ask because I’ve been looking for a while and have seen so many ideas for a water profile for IPA, and many comments on certain varieties of hops for IPA regarding flavor and bitterness.
In search of the Holy Grail here. I know it’s elusive, but with so many brewers posting on all these forums, it’s likely someone has put something together – a think-paper of sorts – that says if you use this water profile and these hops, this happens. I know hop impressions are subjective and there are so many variables; it surely would be a living document due to there being an agricultural product in the formula, but something, anything, would be a start. Anyone?
In search of the Holy Grail here. I know it’s elusive, but with so many brewers posting on all these forums, it’s likely someone has put something together – a think-paper of sorts – that says if you use this water profile and these hops, this happens. I know hop impressions are subjective and there are so many variables; it surely would be a living document due to there being an agricultural product in the formula, but something, anything, would be a start. Anyone?
