I recently did a bunch of single-hopped Pale Ales to test out some hop varieties that I've been sitting on for a while. I thought I'd share my tasting notes, since a lot of these hops are either fairly new, or at least relatively uncommon in my travels. If anyone else has tasting notes from single-hopped beers of their own that may be useful, feel free to add them as well.
Here's my base recipe that I used for all of these batches. It's just a fairly basic extract low-gravity APA. The goal was to maximize hop flavor and aroma. Refer to the notes at bottom for details on how I handled the hop additions.
Tasting notes will be posted separately as replies when I taste each batch.
HOME BREW RECIPE:
Title: Extract Pale Ale (Base Recipe)
Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 15 min
Batch Size: 0.8 gallons
Boil Size: 1 gallons
Original Gravity: 1.046
Final Gravity: 1.014
ABV (standard): 4.17%
IBU (tinseth): 41.46
SRM (morey): 4.97
0.5 lb - Dry Malt Extract - Extra Light (53.3%)
0.375 lb - Liquid Malt Extract - Munich (40%)
0.0625 lb - Maltodextrin (6.7%)
0.2 oz - Hop Shot (AA 12.
, Type: Pellet, Use: First Wort
0.25 oz - Hop Shot (AA 12.
for 0 min, Type: Pellet, Use: Boil
0.5 oz - Hop Shot (AA 12.
for 7 days, Type: Pellet, Use: Dry Hop
0.5 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
0.5 g - Gypsum, Time: 15 min, Type: Water Agt, Use: Mash
2 drops - FermCap-S, Time: 15 min, Type: Other, Use: Boil
Wyeast - London ESB Ale 1968
Make starter & pitch measured amount of slurry. (15mL)
Begin bringing water to boil. Add extract, Fermcap and gypsum. Add "FWH" as temp hits 120-140F. At boil, add whirlfloc.
For Munich LME - 1/2 cup = 6oz.
For Maltodextrin - 6 TBSP = 1.5 oz
(Target 40-45 IBU's from FWH addition calculated as a 20-minute add. Flameout addition = 1/4 oz. Dry Hop w/ 1/2 oz for 10 days)