Tippsy-Turvy
Well-Known Member
Say I found some special ingredient not typically used in brewing that has an aroma which I want to really stand out in a beer. What levers can I play with to achieve this? The ingredient could be a unique flower or some herb I encountered by chance in an exotic market etc
Off the top of my head i'd 1) minimize any late hop additions in case there are any aroma clashes, 2) have a grain bill of 2-row only, 3) use a "clean" yeast eg US-05 and ferment cool, 4) use a water profile that emphasizes "hoppiness" as opposed to maltiness, 5) mash low for a drier base and 6) add it to the boil really late or even "dry hop" with it.
What do you think?
Off the top of my head i'd 1) minimize any late hop additions in case there are any aroma clashes, 2) have a grain bill of 2-row only, 3) use a "clean" yeast eg US-05 and ferment cool, 4) use a water profile that emphasizes "hoppiness" as opposed to maltiness, 5) mash low for a drier base and 6) add it to the boil really late or even "dry hop" with it.
What do you think?