Hi everyone,
My first all grain batch is nearly ready for bottling and I have to say the hoppiness is not what I expected at all.
The brew was a 6 gallon NZ Pale Ale, basically an APA but with NZ Cascade 7.1% and NZ pale malt. We put in a half ounce at the start of the boil(60 mins), another half ounce at 30 mins and an ounce at 15 mins. OG came out at 1.054 and it was a text book first brew. US-05 dry yeast.
Came into the room the next morning and the hop aroma was everywhere. It smelled amazing. Now the brew is down to FG and had some clearing up time in secondary, the aroma is basically gone. Taste is good, but not bitter or hoppy at all. If I take the lid off and waft the smell at my face there's nothing. Its like all the aroma got used up making my office smell nice for a day.
I dry hopped the last half ounce that I had just now to try and reclaim some aroma. The brew is still going to taste good, but possibly less on style than I hoped and my confidence is knocked for next time.
Over here in NZ hops come in 100g packs, 4oz, and I don't really want to be buying more than one pack per batch unless it's an IPA or something special.
Cooling took 45 mins, I have since got it down to 30. I'm wondering if the slowish cool combined with the aroma hops going in at 15 mins might be a bit early? Or is it normal to be using more than 4oz of hops on this kind of brew.
FWIW beersmith also says the brew is at the low end for IBU. The recipe I followed didn't say anything about hop AAs and I didn't know what that was back then anyway, I guess the cascade I bought was weaker than theirs.
My first all grain batch is nearly ready for bottling and I have to say the hoppiness is not what I expected at all.
The brew was a 6 gallon NZ Pale Ale, basically an APA but with NZ Cascade 7.1% and NZ pale malt. We put in a half ounce at the start of the boil(60 mins), another half ounce at 30 mins and an ounce at 15 mins. OG came out at 1.054 and it was a text book first brew. US-05 dry yeast.
Came into the room the next morning and the hop aroma was everywhere. It smelled amazing. Now the brew is down to FG and had some clearing up time in secondary, the aroma is basically gone. Taste is good, but not bitter or hoppy at all. If I take the lid off and waft the smell at my face there's nothing. Its like all the aroma got used up making my office smell nice for a day.
I dry hopped the last half ounce that I had just now to try and reclaim some aroma. The brew is still going to taste good, but possibly less on style than I hoped and my confidence is knocked for next time.
Over here in NZ hops come in 100g packs, 4oz, and I don't really want to be buying more than one pack per batch unless it's an IPA or something special.
Cooling took 45 mins, I have since got it down to 30. I'm wondering if the slowish cool combined with the aroma hops going in at 15 mins might be a bit early? Or is it normal to be using more than 4oz of hops on this kind of brew.
FWIW beersmith also says the brew is at the low end for IBU. The recipe I followed didn't say anything about hop AAs and I didn't know what that was back then anyway, I guess the cascade I bought was weaker than theirs.
