Late-Addition Cascade Ale...thoughts?

[mrphillips]

I usually stay pretty close to a standard timing with hop additions with APA's or IPA's:
60 - 20 - 10 - 5

I wanted to try an APA with some tasty late additions of Cascade.

Grains/fermentables

6 lbs extra light dme
1 lb flaked wheat
1 lb 2-row
.5 honey malt
.5 carapils

hops
1 oz warrior @ FWH
3 oz cascade @ 5 min.

yeast
S-05

I've made this recipe twice before with the same grain bill but with cascade additions at 60, 20, 10 and 5, but they were smaller additions (I think .5 oz. each time). My friends loved the beer, but I only liked it. My thought is that I can get a lot more juicy hop flavor with the late additions.

Thoughts?

 

[wilserbrewer]

You could try a hop stand addition at 150-170 degrees, as well as a dry hop in the fermenter.

 

[McKnuckle]

There are so many ways to do it. I prefer 60-15-5-hopstand. The 15 minute addition really brings out the deep, fully integrated hop flavor. The 5 and hopstand are mostly aroma, the impact of which depends on the time/temp of the stand and the amount of hops used.

Personally I think the hop amounts are even more of a factor than the timing, once we start talking about 5 minute differences. (i.e. 10 vs. 15, etc.)

 

[stratslinger]

At the Philly NHC a few years ago, Mitch Steele gave an interesting presentation on making IPA's where he recommended a super simple grain bill (doesn't really apply here, as your APA should be a little more complex), but he advocated the use of FWH, one large late charge of hops at the end of the boil, and a healthy dry hop. Aim, in an IPA at least, for a 1 or 1.1 BU:GU ratio, and make up about a third of your IBU's with your FWH addition, all the rest with the late addition.

I've been doing IPA's and APA's that way ever since (well, the hop schedule) - FWH, a big 5 minute addition, and a generous dry hop. And I've been very pleased with the flavor and aroma of all the beers - and with the staying power of that flavor. He suggested that Stone's initial testing suggested a little more flavor stability with this method, and I think he may be right.

 

[mrphillips]

Good advice.

I ended up keeping my hop bill (1 oz warrior @ FWH, 3 oz cascade @ 5min), but added a hop stand @ 170 degrees for 20 min.

I'm glad to hear that the late additions flavor holds up over time. I doubt it'll last long enough to matter, but it's good to know.

 

[Happywanderer]

You might also want to dry hop.

Brulosopher did an article comparing hopstand to dry hop. Descriptions of hop profile for hop stand were mulchy. Description for dry hop - aromatic/floral.

I believe cascade is a great dry hop. Give it an ounce or two once fermentation is over (after 1 week).

I just dump mine in (no hop sock).

 

[sky4meplease]

I don't use Cascade in the boil anymore. I read that the oils contributing to its citrusy/floral flavor don't last long in the boil.
Typically I add Cascade at or below 160 degrees and/or the dry hop.