« on: November 07, 2013, 11:35:49 AM »
I am formulating a pale ale recipe. I have never tried a hopstand but have been interested in trying it out. By "hopstand", I mean a hop addition after the wort has cooled below 170F or so.
I plan to do a FWH, 20 min, and either a 5 min, flameout, or hopstand addition. I will be dry hopping as well. My question is if I had to choose one of the 3 late additions which would you recommend? I will be keeping my IBUs around 35 and am going for light bitternes with good hop flavor and aroma. I assume many would recommend doing all 3 but I am curious about the impact of each separate addition.
So if you could only choose one which would you choose?
1.) FWH, 20, 5, dry hop
2.) FWH, 20, Flame Out, dry hop
3.) FWH, 20, hopstand, dry hop
The plan right now is to FWH with Bravo, use an equal amount of Cascade, Centennial, Amarillo for the last 2 additions and possibly dry hop with Simcoe.