What's the point of a hop "flavor addition" in an IPA?

[Weezy]

Yeah, we're tap dancing around the issues of the productivity of hops after flame out, during whirlpool or just from different chilling processes as AZ_IPA said. Especially for pro brewers who whirlpool for 20-30 minutes in a vat of near boiling wort, then there is still a lot of time to go when the oils are in the wort and all that wort needs to cool. Thats a lot of time for additional extraction at sub-boil temps. If Stan Heironymous and Mitch Steele are saying anything other than first wort or bittering and flameout or whirpool is a waste of hops, that type of thinking falls right in line with this. On a small scale as a homebrewer, this is not a matter of fact. If you don't whirlpool, such as those of us who use a hop spider and remove our hops at flame out, then immediately chill, as a homebrewer I'm not getting the extended extraction time that they're talking about. Although, as Peterj points out, you can mimic the pros and do a home whirlpool to provide for flavor extraction. You are, literally, still cooking the hop oils.

 

[cjyh84]

ive only skimmed over the replies but i believe that no one has mentioned the fact that "flavour" is directly related with "aroma". hieronimous also mentions this in the Hops book.

i think that the distinction between "aroma" and "flavour" hops is a bit misleading. given that flavour and aroma are closely related (try holding ur nose with ur fingers while eating something and then releasing ur fingers, if uve done it before, u know what im talking about) it's a bit tricky to discretely discern between "flavour" or "aroma" additions. dont get me wrong, i also believe that 60/15/0 gives a better hop character out of beer, but for me, flavour IS aroma, and viceversa.

 

[brewguyver]

Yeah, we're tap dancing around the issues of the productivity of hops after flame out, during whirlpool or just from different chilling processes as AZ_IPA said. Especially for pro brewers who whirlpool for 20-30 minutes in a vat of near boiling wort, then there is still a lot of time to go when the oils are in the wort and all that wort needs to cool. Thats a lot of time for additional extraction at sub-boil temps. If Stan Heironymous and Mitch Steele are saying anything other than first wort or bittering and flameout or whirpool is a waste of hops, that type of thinking falls right in line with this. On a small scale as a homebrewer, this is not a matter of fact. If you don't whirlpool, such as those of us who use a hop spider and remove our hops at flame out, then immediately chill, as a homebrewer I'm not getting the extended extraction time that they're talking about. Although, as Peterj points out, you can mimic the pros and do a home whirlpool to provide for flavor extraction. You are, literally, still cooking the hop oils.

Interesting side note on this - when you whirlpool with an amount o beer measured in barrels, the beer stays pretty hot.

When I whirlpool with 10 gallons of wort on a cool fall day, my wort will drop 30-40 degrees over 30 minutes.

I'm not quite sure what the impacts of this are - other than making repeatability a challenge.

 

[jhall4]

ive only skimmed over the replies but i believe that no one has mentioned the fact that "flavour" is directly related with "aroma". hieronimous also mentions this in the Hops book.

i think that the distinction between "aroma" and "flavour" hops is a bit misleading. given that flavour and aroma are closely related (try holding ur nose with ur fingers while eating something and then releasing ur fingers, if uve done it before, u know what im talking about) it's a bit tricky to discretely discern between "flavour" or "aroma" additions. dont get me wrong, i also believe that 60/15/0 gives a better hop character out of beer, but for me, flavour IS aroma, and viceversa.

That's true, but everyone knows what you mean when you say flavor vs. aroma. Aroma is what people describe in the 'nose' portion of beer reviews, flavor on the 'taste'.

There's no doubt that the two are related, but the effects of hops on one or both of those can certainly be affected by your addition practices.