My hoppy beers have similar flavors and I'm not sure why.
My malt bill generally consist of
A 80/20 ratio of 2 row and Munich or
Marris Otter and Honey malt.
Last batch was 60/30/10 2 row, Pilsner and Munich. The beers have been in the same ballpark color wise.
I have used combinations of Mosaic and Citra. Falconers flight and Amarillo. Since, centennial, Citra. Even 100%Citra.
To start I do a 60 min addition of Warrior for approx 30ibu. Sometimes I'll add a 30 min addition if I have enough hops but most additions are at 20, 10 and whirlpool. I generally shoot for a 1:1 IBU/SG ratio.
I have dry hopped during and after fermentation and or in the keg.
They all have a similar flavor and aroma.
I always mash between 149-152, mash pH is between 5.3-5.4.
Water profile is usually in the ballpark of
75-100 ppm calcium
10 ppm sodium and magnesium
250-300 ppm sulfate
50-75 ppm chloride
I boil for 60 min and my post boil wort is usually below pH 5.0
I use an immersion chiller, I cool the wort as quick as possible. I'll let the wort come down to pitching temp (70f) in my ferm chamber then pitch either US05 or WLP001.
I start fermentation at 65-68f hold for 7 days then ramp to 70-72f in the last 3 days. Day 10 I'll check gravity if it's done then I'll keg the next day. I do not filter and I do not use fining in the keg.
The hop flavor is generally the same. Tangerine, orange zest, stone fruit with biterness hitting the back of my tongue. The bitterness is usually smooth and the mouth feel dry. I don't mind that. What I do mind is that I go to the trouble of creating a recipe where I think I'll get a diffrent outcome and instead the similarity is the only constant.
One thing I can say is that they usually carb up nicely have great lacing and mouth feel and are a pleasure to enjoy. I woild just like some variety in flavor.
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