Averagely Perfect Dubbel - Poll #22 - Final Flavor/Aroma Hops

Discussion in 'Homebrewing' started by VikeMan, May 3, 2018.

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What should be the flavor/aroma hops?

Poll closed May 5, 2018.
  1. Tettnang

    16.0%
  2. Styrian Goldings

    56.0%
  3. Tettnang and Styrian Goldings

    16.0%
  4. Tettnang and Hallertauer Mittelfruh

    12.0%
  5. Styrian Goldings and Hallertauer Mittelfruh

    0 vote(s)
    0.0%
  6. Tettnang, Styrian Goldings, and Hallertauer Mittelfruh

    0 vote(s)
    0.0%
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  1. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    -> Poll #21 <- determined that Tettnang and/or Styrian Goldings will be in, and that Hallertauer Mittelfruh has a chance to be in (along with Tettnang and/or Styrian Goldings).

    The combinations are unique. Straight plurality takes this one. If your top choice is losing miserably, consider jumping to your second choice if you find it more palatable than the choice that's winning.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

    The Averagely Perfect Dubbel Recipe so far...

    Target ABV: 7.0%
    OG: 1.065
    FG: 1.012
    Yeast: Wyeast 3787 or WLP530
    Mash (recommended): 60 Minutes @ 152F
    Assumed Mash Efficiency: 70%

    Grains/Fermentables:
    ---Belgian Pilsner Malt (86%)
    ---D-90 Syrup (8%)
    ---Caramunich (4% Total)
    ---Special B (2%)

    Hops:
    ---Bittering TBD
    ---Flavor/Aroma
    --------Tettnang and/or Styrian Goldings (TBD, this poll) in
    --------Hallertauer Mittelfruh possibly in (TBD, this poll)
     
  2. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    Let pick one hop - we still have a separate bittering hop to pick.
     
    scottakelly likes this.
  3. dmtaylor

    dmtaylor Aspirant (223) Dec 30, 2003 Wisconsin

    None of the above. Reserve hops for bittering only.
     
    firstthenlast likes this.
  4. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    None of the above is not a choice. If you don't want any flavor/aroma hops, your chance to kill them will be in the hop timing poll. You might want to vote defensively by choosing the lesser of your evils in this poll.
     
  5. dmtaylor

    dmtaylor Aspirant (223) Dec 30, 2003 Wisconsin

    10-4
     
  6. scottakelly

    scottakelly Zealot (502) May 9, 2007 Ohio

    I'm curious to hear the other voters' opinions on this one.

    Personally, I used to make a lot of Belgian styles a long time ago (8-10 years ago or so) and typically used Styrian Goldings because I read somewhere that they were "traditional" for the style. I recall liking the beers but no strong opinions on the hop profile.

    Over time my Belgian-style beer brewing decreased and I primarily defaulted to using whatever noble hop variety I had on hand. My thought process being that with the strong yeast profile and to a lesser extent malt profile, depending on style, the exact type of hop was not that consequential. What mattered most was that it was noble and the timing/amount of additions.

    So I'm curious to hear why people are voting the way they are. Why a preference for one hop over the other? Why blend two hops instead of just using one (for flavor/aroma)?
     
  7. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    not sure flavor or aroma hops have any place in this style
     
    scottakelly and dmtaylor like this.
  8. dmtaylor

    dmtaylor Aspirant (223) Dec 30, 2003 Wisconsin

    I agree completely. Nobility, and perhaps subtlety, is what really matters... for THIS style. Let the malt and yeast shine, and don't overcomplicate or overthink the hops.
     
    crcostel and scottakelly like this.
  9. Brewday

    Brewday Initiate (152) Dec 25, 2015 New York

    I like to experiment. Chose tett and styr but anyone will do. When i want low ibu i use either extract or a low aa hop and save the flavor/aroma hops to mix with the malts.
     
    scottakelly likes this.
  10. MrOH

    MrOH Meyvn (1,378) Jul 5, 2010 Maryland

    I'm with you. I like Styrian Goldings for Belgians because they are a nice bridge between the English and Continental varieties. But really and truly, the yeast does the lifting.
     
    Naugled, dmtaylor and scottakelly like this.
  11. VikeMan

    VikeMan Poo-Bah (1,962) Jul 12, 2009 Pennsylvania
    Society

    Alright. Styrian Goldings will be the flavor/aroma hop (if any).
     
  12. NeroFiddled

    NeroFiddled Poo-Bah (11,927) Jul 8, 2002 Pennsylvania
    Society Trader

    I agree with this. For some reason I don't think the monk's were sourcing more than one hop, but I might be wrong. Does anyone know for sure what certain breweries were using or are using now?
     
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