[glassbrass440]

I've been having some issues with lack of aroma in my lighter colored beers.  Very little hop aroma despite my standard hop additions at 15 minutes and 2 minutes.  Also no malt aroma, though this could be because of less use of toasted/roasted/otherwise altered malts.  I partial mash and bottle condition.  My water is softened tap water (I know, I'm not supposed to use it).  Typically I follow a 2/2/2 fermentation schedule.  My dryhopped American Pale ale has plenty of hop flavor and bitterness (almost an IPA) but the hops are a surprise because you can't smell them at all.  Does anyone have any suggestions on what I could be doing to suppress my aromas? 

[majorvices]

How much dry hops are you adding? What type of chilling method are you using? How fast do you chill? If you you a CFC how long do you let the hot wort sit before running through your chiller?

[glassbrass440]

I've noticed with a few recipes not just this latest one, but I used .25oz in my latest 2 gallon pale ale sub-batch (~2/3 oz equivalent for 5).  I chill from the kettle using an immersion wort chiller and sitting in an ice bath.  Temp from boiling to mid 70s in ~13 minutes.

Schedule for the pale ale hops:
0.25 oz Columbus (Tomahawk) [14.20 %] (60 min) Hops 11.4 IBU
0.25 oz Columbus (Tomahawk) [14.20 %] (45 min) Hops 10.5 IBU
0.50 oz Cascade [5.00 %] (15 min) Hops 4.0 IBU
0.25 oz Columbus (Tomahawk) [14.20 %] (15 min) Hops 5.7 IBU
0.50 oz Cascade [5.00 %] (2 min) Hops 0.7 IBU

[majorvices]

This one is pretty easy! You simply need more hops! Granted, its a 5 gallon batch but I usually use 2-3+ oz when I dry hop - one oz for a slight hop aroma. Also, during the last 2 minutes I am adding over 2Xs the amount of hops you are using for aroma.

[glassbrass440]

I realize I'm on the low end for the amounts, but I should have some aroma at that point, and I have none.  I could be wrong though, maybe it is just too little.  But for the sake of argument, what else could affect aroma?

[majorvices]

But for the sake of argument, what else could affect aroma?

Well, your hops amounts are pretty low for the aroma addition. But, according to your other, recent post:

I know many won't agree but IPA.  I made the Brewer's Best IPA kit and fermented around 70-72 and it turned out great.  I think the slight fruitiness from the warmer ferm balanced out the bitterness.

You might try fermentinga  little cooler. Fermentation by products do mess with the aroma and, also, an extremely vigorous fermentation *may* blow out more hop aroma.

But ... that said ... you also need to use more hops!! 

[glassbrass440]

fair enough.