LOVE hop flavor, not bitterness

[Cajunbrewer87]

The topic says it all. I'm working on a recipe that is dominated by citrus hop flavor/aroma with the IBUs around 25 so it will still be very smooth and drinkable. To achieve this I want to use a lot of hop bursting. This is my first hoppy beer so I'm not going to dry hop yet. I want to brew it once without dry hopping then a second time with it, so I can taste and know difference.

6 gallon batch
11# american two row
.75# crystal 60
.75# victory
Mash@152
1 oz cascade, .5 oz amarillo, .5 oz centennial@10 mins
1 oz cascade, .5 oz amarillo, .5 oz centennial@5 mins
1 oz each of cascade, amarillo, and centennial@ flameout

Any critique on this recipe would be appreciated!

 

[Singletrack]

Suggest a hop stand. After flameout, chill to 170 F, add the 5 min hops (instead of at 5 min), and hold for 30 minutes. Then chill to pitch temp. More flavor, less bitterness. Smart move to avoid the bitterness btw. LTS will catch up to you soon enough.

 

[Cajunbrewer87]

Thanks singletrack! I really like that idea