Hoppy APA question

Never heard of zythos before.....move it to 20min or less or its a waste of hops though

 

If you want it to be way hoppy and not too bitter, try hopbursting and move all your hop additions to 20 min. or less and make them huge.

There is no real need to add a 60 min. addition.

 

you find it hard to taste hops you add after 30min? less boil time = more oils in the wort = more flavor/aroma from hops

By flavor are you referring to the bitterness, thats what you get the more you boil, more bitterness and less hop flavor

 

Keep the 60 min boil but do something like:

2oz warrior @ 20 min
2oz each of zythos and cascade @ 5 min
And keep the dryhops the same

You will end up with all the IBU's of your original recipe and a big wallup of hop flavor.

 

I don't agree. When Jamil was cloning Stone's Levitation ale, he used hops at 30. He knows his stuff and wouldn't "waste" hops.

 

Ok, thats your opinion, me I base mine on my own experiences, Im sure Jamil's a fine brewer, but Ive never tasted his beers so I think I'll trust my own palate

 

The consensus, borne out of the collective experience of most of the brewers I know, is that hops added before, maybe, 20 minutes add virtually zero flavor or aroma. Flavor and aroma 'stuff' is volatile, so it just boils off. The only thing you'll get from these additions is bitterness - but less than you would have gotten had you added them at, say, 60 minutes. In terms of flavor, they're 'wasted' hops. A popular technique is to add ALL of the hops late in the boil, say, 10 or even 5 minutes, in a quantity sufficient to get the IBUs you're seeking (IOW, lots of hops). This will literally slap you in the face with hop flavor! (ok, maybe not literally). Perhaps there's something else going on with a 30 minute addition. But one of the goals here is 'very hoppy'. That generally means late additions.

 

Crystal malt police, 30 min. hop police.

 

I'm surprised the dry yeast police haven't checked in yet.

 

.5oz Warrior at 60 is not going to be too harsh. Definitely bump the Zythos down to 20 or less. They are very delicious and aromatic. This recipe sounds really good otherwise, enjoy.

 

I'm doing a very similar hoppy APA and (other than a small bittering addition at 60) all the hops are going in at 15, 5, and 0 (plus dry). I haven't brewed it yet so I can't comment how it came out, but I will post the results on my blog in the future. I have plenty of cascade, so I can still change my recipe if I choose (and I will also post that if it happens).
I'm using cascade for the late additions and I'm using an ounce each at 15, 5, 0, dry. IBUs will be 39.
Because I'm learning (just like many here) I will keep an eye on this thread and those like it to search for the optimal techniques for this type of beer.

 

I would adjust the hop schedule to allow for some additions in the 0-15 minute range. A 35 minute addition is going to yield some bitterness but minimal flavor so I could see maybe adding another .5oz of Warrior then instead since you are not starting with much at 60 min. Otherwise, skip the 35minute addition completely and bump that 1oz of Zythos down to 15 minutes, and spread out the 1.25oz of cascade out in the last 10 minutes. Dry-hopped as planned, although 2.5oz is quite a lot for a 5 gal. batch.

 

See Jeff! It is not just me!

I promise to work on being “open minded” though.

Cheers!

 

Some people view dry yeast as inferior to liquid, usually not based on any facts or actual hard data. While there is less variety in dry yeast, I've found it to perform equivalently, or in some cases, produce better beers than the equivalent liquid strains when tested in split batches. One note, I've only used the English (S-04, Notty) and Cali/Chico Yeast strains (US-05), so for lagers, Saisons and wheat beers I can't make any comments regarding my experiences with dry yeast vs. liquid.

 

People say that 60 min yield no flavor. Has anyone really put it to the test?

Just did a helles with 1 oz. Mt. Hood at 60, and that was it for the hops. There was some citrus in the flavor. Not up front and very subtle, but still there indeed.