How would Perle be as a dry hop addition in a double IPA?
Will it work with Simcoe, Chinook, and Centennial?
not sure i would use it. more of a bittering hop that i like to use in some versions of my german pils.
you might be happier with cascade, citra or mandarin for your dry hop…what are you looking for in your DIPA
I think it is something worth experimenting with. Perle to me has always been kind of minty. If that’s the flavor you are after then go for it. I like to blend in some noble-sh or European hops with my IPAs. For a long time I used to use French Strisselspalt as an added sry hop. It added a complexity that I liked. Now I use Crystal.
I like that noble-ish character to add complexity to my hoppy beers as well. I use a lot of Motueka and Sterling for this since they’re in the Saaz family, but get fruity when you start to push the hopping level on them.
To the OP, I’ve never used Perle as a dry hop but I think it would be a good choice with Simcoe and Chinook in particular. One thing to keep in mind is that a lot of noble hops are comparatively low in oil content and may just end up getting drowned out by bolder hops like Simcoe. I think it’s still worth it to try, but if you don’t end up getting the impact you’re looking for, then you might need to bump up the amounts of Perle compared to the other dry hops.
I’ve never dry hopped Perle - only bittered with it. I think it would work ok, except as mentioned, it would get lost behind those stronger hops. I like to blend Mt Hood into IPAs sometimes, but it stays in the background even used in larger quantities than the others.
I Haven’t dry hopped them but have used a couple ounces at flameout all by themselves. I think it makes an excellent APA. This first one of my home brews that I sat back, patted myself on the back, and said “this is a damn good beer” I was drinking my pale ale single hopped with all Perle.
Funny, I did something similar on a APA but bittered with Perle and then it was all Saaz including 3oz of dry hop, the beer turned out great.
I’ve been getting tired of all the fruity, citrus-y pales and have been doing more with Noble hops and have been really pleased
Perle in Rouge Dead Guy is subdued; these are left-over hops from a Dead Guy clone.
I am looking to use these in a Pliny base loaded with Chinook to add additional depth to the dry hop - not sure how it will work out though. IF anything, an ounce during dry hop, .5 oz. for 14 and .5 for 7 days.
I’ve used Perle as a dry-hop a few times. I am a big fan. Although I can’t say that I get the mint character that others say is there. More of a nice spicy fruity character. I just used TriplePerle as a dry hop on an IPA that I hope to tap this weekend as well.
used in pils with spalt, I cant pick up mint either…perhaps on its own I would.
I think in this context it certainly can’t hurt. Worst case scenario is that you wouldn’t notice that it’s there unless you do a side-by-side. Best case is that it adds a subtle herbal-spice character that should go really well with Chinook.
I think I have read that it is more prominent in US grown, not so much in German grown. Either way, I think a smash of pils and Perle would be good.
For me, I don’t know if I’d call it mint, but it’s like a generic “sweet spiciness” to me. Depending on the other character of the hops sometimes it comes off as sweet cinnamon, or cardamom, or like a Ricola cough drop to me. It’s not just Perle I’d describe like this, I get this from a few other hops like Polaris and Northern Brewer as well.
that’s a good description. perle combined with spalt is definitely spicy, little herbal.