Hello hopheads:
I’m tweaking an IPA recipe for my fellow foresters and am looking for a hop variety that would lean toward a nice pine resin aroma when used as a late boil addition or for dry hopping. Suggestions?
The Chinooks will probably be exactlt what you are looking for.
Piney, resinous, lingering… perfect for an IPA.
Columbus, Simcoe, and Chinook all add pine.
and pure deliciousness
1st choice Chinook, 2nd choice Simcoe
I find the pine resin note is maximized at about a 15-20 minute addition.
Any good widely available commercial brews that use Chinook or Simcoe?
I would like to make a piney hopped beer in the future, but I am curious about the flavor first.
[quote=“ibeentired”]Any good widely available commercial brews that use Chinook or Simcoe?[/quote]Arrogant Bastard is all Chinook.
I’ve gotten the most pine out of chinook. i find columbus more ‘resin-ey’. a mix of both is what i would use
Simcoe will get you there if you can’t locate Chinook. Pure pine forest aroma.
Everybody is out of Simcoe, I didn’t know Chinook was hard to find. I like Columbus for the resiny/piney but I thought those were pretty much one and the same. Now I’ll have to try Chinook as a late addition, I pretty much used it only for bittering.
Chinook is easy to find. I just bought a pound for $13.00
columbus is terrific for the pine resiny aroma.
I find chinook to be piney but not resiny in the nose.
I love both though.
I just used Chinook in the Breakwater Pale Ale NB kit. I’ll have to pay closer attention to the next SG sample I pull and taste. The recipe uses multiple additions of only Chinook as the boil hops, including 0.5 oz additions at 15 and 2 min.
I’ve never brewed with Simcoe but has heard it has a “funkiness” that I’ve seen described as “cat piss”. I’m not sure how I feel about that one. Is this only at greater quantities, with longer boils, …?
Would any of you recommend one of this piney hops for dry-hopping (my previous version of this IPA was dry-hopped with Cascade) or just as late additions to the boil?
[quote=“Tom_B”]
Would any of you recommend one of this piney hops for dry-hopping (my previous version of this IPA was dry-hopped with Cascade) or just as late additions to the boil?[/quote]
[quote=“muddywater_grant”]columbus is terrific for the pine resiny aroma.
I find chinook to be piney but not resiny in the nose.
I love both though.[/quote]
[quote=“Tom_B”]Would any of you recommend one of this piney hops for dry-hopping (my previous version of this IPA was dry-hopped with Cascade) or just as late additions to the boil?[/quote]SOP for me is to DH with the same hops used in the boil, sometimes with a little of another hop for contrast or emphasis. So I love to DH with Columbus or any of the other dank hops (Simcoe, Chinook, Citra are all good) to add that extra punch to the nose as the glass comes to the lips.
Weyerbacher makes a Double Simcoe IPA that is 100% Simcoe and is damn good.
I sense more pine from Simcoe than Columbus, but I do love Columbus as well…
I’ve never gotten cat pee when I’ve brewed with Simcoe, but I’ve never added it earlier than 15-20 minutes. I’ve heard the cat pee tends to come out more when using it as a 60-minute bittering charge. The only beer I’ve ever picked up any cat pee from Simcoe is the Weyerbacher Double Simcoe IPA, which tends to support the bittering addition theory. And to be frank, it wasn’t an overpowering flavor and actually meshed well with the dank, resiny notes. Still, I would never use Simcoe for bittering myself.
I’ve never gotten cat pee when I’ve brewed with Simcoe, but I’ve never added it earlier than 15-20 minutes. I’ve heard the cat pee tends to come out more when using it as a 60-minute bittering charge. The only beer I’ve ever picked up any cat pee from Simcoe is the Weyerbacher Double Simcoe IPA, which tends to support the bittering addition theory. And to be frank, it wasn’t an overpowering flavor and actually meshed well with the dank, resiny notes. Still, I would never use Simcoe for bittering myself.[/quote]
Great suggestion on the use of Simcoe. I think I’ll try it as a late boil addition, with Chinook as the primary bittering hops and also as a late addition. Then maybe either or both for dry hopping.
The cat pee thing is closely related to a grapefruit aroma, just a little more complex. Summit is another one that has that dank kind of flavor, sometimes with a little green onion in the nose. They are all a little different and even different harvests can vary so I tend not to get too hung up on a single hop variety.
According to Vinnie Cilurzo, Pliny the Elder’s main hop is Simcoe. Just sayin…
