Simple recipe for sampling hops

[Frinkey]

I tried searching but couldn't think of good/concise search terms for my question.
I want to start formulating my own recipes. Since I'm a "hop-head", I want to try and really get the different hop characteristics down. For this particular recipe, I want a brew pretty high in IBUs, but I'm more concerned with figuring out the different hop aromas and particularly flavors.
I want to make a brew with a simple malt base that will let me focus on the difference in hop flavors.
I was thinking (I only brew extract with specialty malts for the time being):

7 lbs light/extra light DME
1 lbs Crystal 20
WLP001 for neutral-ish flavor

Does this sound like a simple/good recipe that will help me hone in on hop characteristics?
Also, does the type of hop used for bittering really matter that much? Don't early hop additions add mostly bitterness and not so much flavor and aroma?

Thanks!

 

[LakewoodBrew]

I tried searching but couldn't think of good/concise search terms for my question.
I want to start formulating my own recipes. Since I'm a "hop-head", I want to try and really get the different hop characteristics down. For this particular recipe, I want a brew pretty high in IBUs, but I'm more concerned with figuring out the different hop aromas and particularly flavors.
I want to make a brew with a simple malt base that will let me focus on the difference in hop flavors.
I was thinking (I only brew extract with specialty malts for the time being):

7 lbs light/extra light DME
1 lbs Crystal 20
WLP001 for neutral-ish flavor

Does this sound like a simple/good recipe that will help me hone in on hop characteristics?
Also, does the type of hop used for bittering really matter that much? Don't early hop additions add mostly bitterness and not so much flavor and aroma?

Thanks!

the malt bill should work. if you really want to get to know just the hop aroma/flavor i wouldn't go big on IBU, the AA de-sensitizes your palate so you won't pick up the subtle differences between different hops for the different batches. justshoot for 40-50 IBU and focus on LATE hop additions. do may .5 oz of whatever at 60 then do a 10, 5, 0 with the variety in question. you'l taste it, smell it and get a bit of it's bittering qualities.

 

[erikpete18]

I think the term you want to look for is SMASH. Generally it means Single Malt And Single Hop, but can be used with extract as well. There are a bunch of recipes out there, but the idea to get the characteristics of hops is to start with a standard strength base (about 1.050) and switch the hops for each batch. Use a bittering, flavor, aroma, and possibly dry hop addition of the same hop and you can start to get an idea. Your recipe looks like a heck of a place to start. Yeast also looks good, make sure you ferment at a fairly low temp and pitch a good amount of yeast so you don't have the opportunity to get any off flavors from the yeast and you should wind up with all kinds of opportunities .

 

[smagee]

I'd dump the crystal; there's enough of it in the extracts to give you sufficient sweetness. I agree with Lakewood regarding the IBUs. If you want to get a feel for hop flavors, dump them all late in the boil (and as dry hops), with only a bit for bitterness.

 

[Frinkey]

3 replies, 3 good points. Lakewood and smagee I think you're right about the IBUs. I'll focus on late hop additions. Erik, I had seen the term SMASH a few times but never bothered to find out what it means. Sounds like that's exactly what I should be searching for. I wanted to assume crystal to give it somewhat of a malty flavor. Due to equipment and space limitations I'm going to have to do this little experiment 5 gallons at a time, so I still want to brew something I'll enjoy (which is also why I wanted some IBUs). Will the beer still be interesting (good) with only extract for the malts? Plus was I right in that early hop additions mainly add IBUs and not much in the way of flavor? Thanks again for the responses!

 

[smagee]

If you're steeping the grains (instead of mashing, which is typical for an extract recipe), crystal won't get you much in the way of flavor--it's used largely for color in extract brews. You'll get some sweetness out of it, just don't expect a whole ton. But as I said, you'll get plenty of malt out of the extracts anyway. Truth be told, it slipped my mind that you'd only be steeping them. In that case, I'd go ahead and leave it in for color. Just be sure to get something light (10-20L) to keep the paleness.

And yes, early hop additions typically only add to IBUs--you'll notice differences between some bittering hops (for example, Warrior gives you a "smooth" bitterness, whereas Chinook has more of a hop "bite" to it), but overall, you'll get little flavor from them. Unless you try a method like First Wort Hopping, but since it's an extract recipe, you won't .

Just to clarify, I'm not suggesting you move *all* your hop additions later in the boil; while I've made a few brews like that, you will generally miss that bitterness backbone, as you suggested. I'd suggest going with 1oz of a solid high-AA hop (Warrior, Chinook, Columbus, etc.) for bittering, and then a bunch of late additions of the hop you want to get a feel for.

 

[Frinkey]

Right. Again something I didn't think about. 1 lbs of steeped grain wouldn't add that much flavor anyway. But as you suggested I'll leave it for some color.
I don't think I've yet used Warrior in a brew yet. I think I'll use an ounce at 60, and then...Amarillo? Cascade? I'm looking for the citrusy hops on this brew...this is going to be a fun experiment. Thanks!

 

[smagee]

Amarillo would definitely be my pick for "citrusy", with Centennial a close second. Cascade should be closer to "floral" with a bit of citrus backbone. Incidentally, you can use any of those hops as bittering as well; I just tossed Warrior out as a nice neutral one, similar to Magnum.

Single-hop batches can be a blast; I suspect you won't be disappointed . Make sure to go with a clean yeast too, like US05 or Nottingham, so the hops don't have to compete with other flavors.

 

[Frinkey]

Amarillo it is! I think I'll use it all the way through. How does 1oz each at 60, 15, 5, and 0 with another ounce (or two) dry hop sound? Too much at 60? What schedule would maximize flavor? Should I do another addition at 2 mins?
Also, a little off topic, but I've been mainly leaving fermentation temperature up to the weather gods. I'm starting to realize I need to maintain the right temperature during fermentation to get the flavor I'm looking for. Trouble is, I don't have a fermentation chamber, just my kegerator. And whenever the temperature in my place drops below 75F, SWMBO starts putting on ski clothes and complaining. How can I keep proper temperature without refrigeration and without SWMBO saying we live in a meat locker?

 

[smagee]

That schedule sounds an awful lot like the one I use when I'm doing the same thing, so you should be in good shape.

A lot of folks tend to put the bucket/carboy in a trough of ice water to regulate temperature; this can keep you low during the early stages when control is most important. Another option is to wrap it in a wet towel with a fan blowing on it to have evaporation aid in control. I don't have a chamber myself, so I alternate between these two methods during these warmer times.

 

[Frinkey]

I'm sure even in San Jose you've heard of "Carmegeddon" this weekend, and I live right next to it...I know what I'll be doing this weekend!
Hops may be expensive...but they're cheaper than crack!

 

[HomebrewMTB]

Agree with the others. If you really want to taste the flavor and aroma of the hops, shoot for a simple APA recipe rather than IPA. Lower bittering, lower total malt, and lower alcohol will let the late hop additions shine. For simple, I would use US-05 dry as well. Twice the yeast at half the price for the same Chico strain.