Multiple Hops for Dry Hopping?

[user 214470]

I'm brewing an APA using three hops. Everything looked logical to me, but I started wondering if using three varieties of hops is ok, or is it overkill? This is how the hop schedule looks like (below).
(My goal with this APA is to get some pine/resin flavor/aroma, so if you have any corrections for that, it would be great )

-------------------------------------------
Volume: 17 gallons
OG: 1.050
ABV: 5.0%
IBU: 32

HOP SCHEDULE:

Bittering:
Chinook 0.35 oz @ 40 min
Simcoe 0.35 oz @ 40 min

Flavor:
Chinook 0.7 oz @ 15 min
Cascade 0.7 oz @ 15 min
Simcoe 0.7 oz @ 15 min

Aroma:
Chinook 1 oz @ 5 min
Cascade 1 oz @ 5 min
Simcoe 1 oz @ 5 min

Dry Hopping:
Chinook 2.1 oz @ Dry Hopping
Cascade 1.8 oz @ Dry Hopping
Simcoe 1.4 oz @ Dry Hopping

 

[Rob2010SS]

3 hop varieties is not too much, in my opinion, as long as you have hop varieties that play well together. I believe those 3 will do well together.

I don't have enough experience to know for sure, but the only thing I question is the 5 minute addition and if you should move that to a flameout addition. I don't know how much of a difference that would make in the aroma you get out of it. Maybe someone else can comment on that.

Other than that, looks good to me.

 

[user 214470]

Yeah, I actually wondered about the last 5 min. hops – anyone with advice is welcome. (My thinking was: since I'm doing dry hopping anyway, I don't necessarily need to dump the aroma hops the last second – although I might think wrong(?)

As for the hop varieties themselves – I use them in pretty much equal amounts, maybe I should differentiate? Maybe I should increase/reduce some varieties to better hit my goal – piney aroma/flavor?

 

[stz]

45 calculated IBU's would be the upper limit I'd set myself for this beer. I'm going to assume your simcoe and chinook averages at 15% AA and your cascade 8% AA and your boil volume is 25 litres. Warning, this is real beer mat maths. (AAU x U x 10 / V)

24 @ 40
34 @ 15
20 @ 5

78 theoretical IBU's. Feel free to tell me that I'm wrong or that you'd work it out differently, but I'd consider this to be a very bitter beer. If I was brewing it ...

I'd likely perform only a 30 minute boil unless I needed the evaporation or caramelisation. I'd use the whole lot at knockout and set up a whirlpool, taking 5 minutes to chill to 75-80C then allow to recirculate for no longer than 30 minutes prior to collection, less depending on collection time. This calculates out at just a hair under 32 IBU's as well.

I'd never bitter with simcoe or chinook unless it meant not opening another packet of something. Chinook over simcoe if there is a choice. Fresh simcoe is magical.

 

[user 214470]

Stz, my boil volume is 18 gallons (68 liters), boil time 40 minutes. I'm using a calculator I always use with good success, I don't think it's wrong by that much... The hops are still vacuum packed (pellets).

Let's leave out the math as I'm not concerned about that, I'm much more interested in hop varieties combo/harmony and how they interact/overcome each other taste/aroma-wise (and if I should adjust proportions of certain varieties).

 

[user 246304]

I don't think there's a problem at all. I would just want to make sure I'm layering in palates, and not just putting things on top of each other. Goose Island's IPA is a blend of English and American hops, that works in my opinion. There's some earthiness and florality from the English contribution, with clean citrus from the American. So if it were me, I'd be looking at what broader sorts of things work well together, then go inwards that way.