Morrey
Well-Known Member
I am brewing a Cream Ale for which I have the recipe memorized....meaning this is an old standby recipe I brew regularly. There is a total of two ounces of low AA% hops both added at 60 minute full boil. This recipe has been around for years and that's the way hops have "always" been added.
Recently, I have brewed beautiful beers resulting from late hop additions at flameout, hop stands and cooler temp whirlpools. I do readily admit these are focused on beers such as IPA's where I am looking for hop goodness w/o harsh bittering.
With this said, would I benefit from modifying my hop addition in a beer such as this 15 IBU Cream Ale? I hesitate to blindly modify hop additions due to the delicate balance the Willamette and Crystal hops offer at 60 minutes. I suppose I could back off the bittering additions and use BeerSmith to help me get to the IBU goal with late additions. Is it worth it to reinvent the wheel (with a beer like this) or simply press forward as is?
Thanks for input.
Recently, I have brewed beautiful beers resulting from late hop additions at flameout, hop stands and cooler temp whirlpools. I do readily admit these are focused on beers such as IPA's where I am looking for hop goodness w/o harsh bittering.
With this said, would I benefit from modifying my hop addition in a beer such as this 15 IBU Cream Ale? I hesitate to blindly modify hop additions due to the delicate balance the Willamette and Crystal hops offer at 60 minutes. I suppose I could back off the bittering additions and use BeerSmith to help me get to the IBU goal with late additions. Is it worth it to reinvent the wheel (with a beer like this) or simply press forward as is?
Thanks for input.