I’ve an ale going:
91% Rahr Pale Ale malt
9% Breiss 40L and 80L crystal
Simcoe hops bittering to 45 IBU.
WY1056 at 65F currently.
I’ve used Chinook and Centennial hop to dry hop in the past. I’d like to take a new direction. Does anyone have a suggestion for dry hop that would go with this recipe?
Any hop you like should work. More simcoe would be good or I like these cascade, Columbus, citra, belma, Amarillo, all the above :shock: or combo of a couple.
What’s the gravity of this beer? I an guessing this is a relatively simple apa (that sounds good) so I would personally go with something heavy citrus such as centennial Amarillo or Citra…will complement and enhance the dankness of the Simcoe (I’m a believer that 60 min hops do provide some flavor)
No flame out hops, just the bittering?
Citra will work very well with that recipe. I’ve tried it with a couple of similar recipes. Somewhere around a half ounce for five to seven days would be a good place to start with the 45 IBU bittering…
There were no flame out hops, it was just simcoe bittering for 60 minutes.
From memory I believe the OG was about 1.060. Not sure of the FG but I seem to always fall in 1.012 to 1.016.
I’ll take a look at all suggestions later when home.
For now I’m leaning towards Amarillo, I’ve seen it mentioned plenty of time on the forum.
:cheers:
Do you plan on going single hop for your dry hopping? If so, how about a full on simcoe? If not, I just dry hopped my red ipa with a combo of ahtanum, simcoe, and amarillo.
I am a big fan of citrusy hops and I love simcoe.
With something that simple, you can really go any direction you choose. I’d personally see what mosaic does.
Can you expound? Lately with all the rage of late hopping I’ve gotten away from 60m additions but feel that my hop flavor is thinner than I would like. My beers have an explosion of hop flavor since I use a ton of hops but would kinda prefer the flavor be more obvious/rounded/fuller. I am sure there are better descriptors… :cheers:
To the OP, I agree pretty much with Pietro’s comments. I would go Amarillo. It is a very bright citrus hop. Amarillo should offset the danky Simcoe. If you are into the danky thing Columbus is the bomb as dry hop. Might use more than typical, say 2-4oz,since no other late additions were used.
I have an APA and an American IPA on my tentative brewing schedule for the next nine months and use some Simcoe and Amarillo in both.
Your options are pretty well wide open. Cascade, Amarillo, Centennial, Mosaic, Citra, Columbus, Or just go with a full-on Simcoe, or ANY combo of these. Kinda got me in the mood to make a nice SMaSH myself, just to play with some hop profiles.
Prost!!!
Simcoe goes really well with Chinook.
Wahoo, concerning Chinook and Simcoe, I agree with you 100%. Those 2 were in my first paring. But I’m still going to go with Amarillo.
[quote=“zwiller”][quote=“Pietro”]
Can you expound? Lately with all the rage of late hopping I’ve gotten away from 60m additions but feel that my hop flavor is thinner than I would like. My beers have an explosion of hop flavor since I use a ton of hops but would kinda prefer the flavor be more obvious/rounded/fuller. I am sure there are better descriptors… :cheers:
[/quote][/quote]
Not really anything scientific, but I noticed a difference in the ‘background’ hop flavor/bitterness of my IPAs when I switched from using Magnum to Columbus. They gave me the slight pine/dank I was looking for.
What do you bitter with now? Or are you skipping a bittering addition? I think the bitterness of hops can tend to bring out the flavor compounds in them as well, so if you are SKIPPING a bittering addition altogether (as opposed to a small charge of something high alpha), the beer may just be a little ‘thin’ tasting.
Thanks for the response. This is exactly what I am going for and testing. Pretty much for the last year I did whirlpool only. Last few I did were a 15m addition plus whirlpool. Most recent was in this post:
http://forum.northernbrewer.com/viewtopic.php?f=5&t=123357
Yep, I think my IPA’s hop flavor is a little too thin. Now I am stoked: that IPA is ready to be kegged this weekend. Would be really cool if this a step forward.
Talking bittering additions in a dry hop thread!? :cheers:
I too have found my PA/IPA with only late hopping and whirlpooling lacking and ‘thin.’ Worst part is they have very low stability and shelf life is nonexistent. From now on I’m going back to FWH, small bittering charge and the rest 10 minutes on. I get much better results this way.
Edited because autocorrect is stupid…
