Hey guys, looking for some input here. So I have been brewing for awhile now but can't seem to get a really big hop flavor out of my IPAs regardless of how much and how late I put in the additions. Not getting any off flavors and getting good fermentation. To my knowledge my mash, sparge, and boil processes are being performed correctly. Since I don't know my local water profile I use R/O water w/ 1 TSP of Calcium Chloride, 1 TSP Gypsum per 5 gallons for IPAs, and about 2% Acid malt. Recipe as follows for 6.5 gal batch:
Boil 75 mins
86.6% American 2 Row
5% Crystal 40
2.2% Acidulated malt
6.2% Dextrose
1oz Warrior 60 mins
.5oz each of Cascade and Centennial at 15 and 10 mins
1oz each of Cascade and Centennial at 5 mins
Flame out 2 oz Cascade, 1oz Amarillo, 1oz Simcoe, 1oz Centennial and let stand for 45 mins w/ occasional stirring.
Chilled and pitched WLP001 from a starter. OG 1.064 and FG 1.006
Fermented well around 67.
Two weeks in primary, dry hopped w/ 3oz Cascade in primary for another week, then kegged.
Beer is still young at about 5 weeks right now, but my understanding is to drink IPAs as fresh as possible. I have let other IPAs age up to 12 weeks w/ no real positive change in hop flavor.
For this batch the flavor is clean and crisp with a lot of clean bitterness, just no rich, saturated hop flavor that I'm trying to achieve. To be honest it almost would be described as bland, as have my other IPAs. With 13oz of hops I wouldn't expect that. Wondering if it may be my water? Doing a test batch of the same recipe soon w/ city water instead of R/O to see but was looking for any ideas from the community. Thanks!!