Author Topic: Hop Aroma In The Final Product  (Read 1709 times)

Offline braz24

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Hop Aroma In The Final Product
« on: August 11, 2014, 07:41:58 PM »
Hi All -

I just tapped my first all grain IPA this past weekend and it was amazing.  Of course there are a few things I would like to alter and one of those things is hop aroma.  There's nothing I like better than smelling a heavy hop aroma prior to taking that sip.  I do have aroma to this beer but not like I would like to have.

This is for a 5 gallon batch 60 min boil.  My hop additions were 1 oz at 20, 15, 10 and then 4 oz whirlpool for 50 minutes.  After 8 days in the primary, I added 2 oz for dry hopping.

Does anyone have suggestions for accomplishing more aroma to the final product???
Craig

Offline Stevie

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Hop Aroma In The Final Product
« Reply #1 on: August 11, 2014, 07:45:52 PM »
Double or triple the dry hops. Increasing the flameout/whirlpool wouldn't hurt either. I would keep 15 or the 20 but eliminate the other two flavor additions and move them to the end.

Also using a blend of hops helps too in my opinion.

Offline dmtaylor

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Re: Hop Aroma In The Final Product
« Reply #2 on: August 11, 2014, 07:53:22 PM »
I haven't tried this yet but I do wonder what would happen if you "dry hopped" in 3-4 ounces of vodka and then dumped that into the finished beer on bottling/kegging day?  I am going to try this in near future, as I am fairly certain that it will work awesomely.
Dave

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Offline Stevie

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Re: Hop Aroma In The Final Product
« Reply #3 on: August 11, 2014, 07:55:31 PM »

I haven't tried this yet but I do wonder what would happen if you "dry hopped" in 3-4 ounces of vodka and then dumped that into the finished beer on bottling/kegging day?  I am going to try this in near future, as I am fairly certain that it will work awesomely.

This guy used a french press.
http://www.stempski.com/hop_vodka.php

Offline 69franx

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Re: Hop Aroma In The Final Product
« Reply #4 on: August 11, 2014, 08:06:39 PM »
I found recipe for my last ipa here. It has 2oz FWH, 2oz at 60, 4oz at 10,&0 as well as 4 oz dry hop. I can smell the beer from across the room. Columbus for 60, each other addition was equal parts Amarillo, Citra, centennial, and simcoe. Loving every sip and smell!
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Offline braz24

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Re: Hop Aroma In The Final Product
« Reply #5 on: August 11, 2014, 08:13:50 PM »
Thanks for the replies everyone.  Looks like larger amounts of late hop additions and more for dry hopping is the suggested way to go....and maybe a little dry hopping in vodka.  Will have to try that one in another version once I get this one dialed in.  Thanks!
Craig

Offline erockrph

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Re: Hop Aroma In The Final Product
« Reply #6 on: August 11, 2014, 08:18:21 PM »
My IPA's use about 4-5 ounces of dry hops for a 3-gallon batch. Two oz of dry hops in 5 gallons is pretty low if you want a big hop aroma. Try at least 4-5 ounces next time around.

You can also double or even triple your whirlpool hop addition if you're crazy like me :)
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Offline quattlebaum

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Re: Hop Aroma In The Final Product
« Reply #7 on: August 11, 2014, 08:22:56 PM »
i have found a few things that has helped.

Lots of late hops, fresh hops, low cohumulone, low bicarbonate water and higher gravity like greater than 1.055 which can hide some of the byproducts of large amounts of hops.  Also a simple grain bill and clean yeast. Some say a crap ton of dry but i think it gives to much of a grassy/green flavor. i also whirlpool i really really like the characteristic this gives. 

Offline braz24

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Re: Hop Aroma In The Final Product
« Reply #8 on: August 11, 2014, 08:27:24 PM »
In regards to the whirlpool.... I added my hops at flameout and let them steep for 50 mins.  I've read where the hops should go in at lower temps (around 170 degrees) before steeping.  Is there a specific temp to add for aroma?  Will adding at flameout increase bitterness instead of aroma?
Craig

Offline quattlebaum

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Re: Hop Aroma In The Final Product
« Reply #9 on: August 11, 2014, 08:54:47 PM »
Isomer
In regards to the whirlpool.... I added my hops at flameout and let them steep for 50 mins.  I've read where the hops should go in at lower temps (around 170 degrees) before steeping.  Is there a specific temp to add for aroma?  Will adding at flameout increase bitterness instead of aroma?

Isomerization of hop alpha acids will occur at temps above 185F so yes you will get bitterness. i depend on software to get me somewhat there. Once the temps goes below 185F i think there are just different characteristics that come out of the hops Such as the essential oils such as myrcene, humulene and caryophyllene which could contribute more the aroma.
« Last Edit: August 11, 2014, 09:00:46 PM by quattlebaum »

Offline mattybrass

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Re: Hop Aroma In The Final Product
« Reply #10 on: August 12, 2014, 07:59:16 AM »
i recently brewed a IIPA with 10ml of hop extract for bittering @ 90m and then 1 oz each of Mosaic, simcoe, columbus and galaxy in a 30m whirlpool and then 2 dry hops for 5 days each containing the same. The aroma is killer

Offline a10t2

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Re: Hop Aroma In The Final Product
« Reply #11 on: August 12, 2014, 08:09:15 AM »
Manage your expectations, because that is a ton of hops.
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Offline kylekohlmorgen

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Re: Hop Aroma In The Final Product
« Reply #12 on: August 12, 2014, 09:45:28 AM »
My IPA's use about 4-5 ounces of dry hops for a 3-gallon batch. Two oz of dry hops in 5 gallons is pretty low if you want a big hop aroma. Try at least 4-5 ounces next time around.

You can also double or even triple your whirlpool hop addition if you're crazy like me :)

+1

4-5 oz dry hop isn't too much.

I think I get better results by splitting them up. I'll dryhop for 2-3 days in the primary before transferring into the keg, then dryhop in the keg as well. 2-3 oz per dose.
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Offline bigben

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Re: Hop Aroma In The Final Product
« Reply #13 on: August 12, 2014, 11:28:54 AM »
+1 on splitting up the dry hop charge into two or three additions. Also give the Carboy a little swirl each time you walk by to help increase their contact with the beer.

Offline beerlord

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Re: Hop Aroma In The Final Product
« Reply #14 on: August 12, 2014, 01:24:43 PM »
I routinely brew IPA's and IIPA's with between 12 ad 16 oz of hops to 6 gallons.  I mostly do a large dry hop at 5 days but sometimes do a 7 and 3 day dry hop, splitting the amounts in half and the aroma is killer.  Sadly, it doesn't last very long so drink up.