I've been after "piney" since I brewed my first IPA a couple of months ago. I brewed NB's Chinook IPA in the late winter and that mostly tasted like a grapefruit bomb.
This past weekend I brewed my third one, and in formulating my recipe I turned to a bunch of hops that I bought almost randomly at the HBS a few weeks ago. I really wanted to try Simcoe, and discovered it's low co-humulone content, which I've read can lead to "smoother" bittering. I also have read a lot about it's unique "piney-ness." Sold.
But, then I realized I'd basically ignored all other aroma and dual hops with the notable exception of Columbus. I'd wanted to move away from Columbus because I've used it in all of my IPAs so far ("all" = 2 ), but you work with what you have.
60 min - 1oz Simcoe (fingers crossed re: no cat piss aroma!)
10 min - 1oz Columbus
5 min - 1oz Simcoe
1 min - 1oz Columbus
15 minute hop stand
OG was 1.068
The night before last I pulled the airlock and replaced it with a blowoff hose. The aromas coming out of the open carboy were AMAZING! It was exactly the sort of smell I've been trying to get from an IPA. Hopefully a lot of that character will make it through primary. I didn't take the time to really analyze the aroma's characteristics, but "fresh" and "pungent" come to mind in retrospect.
Hrm. I'd been considering 2 oz of Willamette to DH this one. Based on descriptions, it seems like it would have good synergy with my boiling hops. Anyone have thoughts on that? I'm not at all averse to maximizing the smells I got from the carboy the other night, so maybe I'll pick up another oz each of Simcoe and Columbus instead...decisions decisions!
Why do my posts always turn into novels? D'oh! :cheers: