I just made an IPA and dry hopped with 2 ounces Centennial and your .5 ounce Chinook. I’m thinking just to compare I will brew the same exact recipe but add those same amount of dry hops to the flameout addition and not dry hop at all. Has anyone done this or something similar and if so, how was taste and aroma affected?
To me, it seems like you will end up with less aroma by adding to flameout rather than dry hop, but will get an increase in flavor.
My reasoning is that the active/vigorous fermentation in the primary will drive off some of the more volatile hop aroma contributed by the flameout additions.
I say do it anyway and see what version you like the most.
I have never tried the same recipe but have done many pale ales and ipa with flameout additions instead of dry hops. I thought the results were pretty decent but prefer doing both flameout and dry hop these days.
Amounts being equal, you’ll get more intense hop flavor and aroma from the dry hop addition. Not that you won’t make good beer from just a flavor and flameout addition, because you will. It just won’t be as intense. American ale styles often benefit from dry hopping, but more subtle, clean beers like lagers typically benefit more from standard boiling additions.
Yes. You get a tiny bit of flavor and bitterness from the flameout addition and not a lot of aroma. With dry hops, you get a lot of aroma, a tiny bit of flavor and no bitterness.
I have been expeimenting with hop stands and getting as much aroma as I ever got dry hopping. I have been cooling my wort to 160, tossing the hops in, and waiting half an hour before turning my chiller back on.
Ya know, that’s something I need to do more often!
And the bonus is a big boost in flavor along with the aroma contributions.
Same here. In fact, after adopting that process it seems to me that additional hops via dry-hopping just change the aroma/flavor, but do not necessarily increase or intensify it. Gives a dryer, less candy-like hop perception that I don’t automatically find more tasty. Sometimes I’d swear the hop character post-dry-hop is more muted than just prior.
Therefore my next IPA shall be a split batch.
I guess we should all just brew more beer for the sake of experimentation.
Good on ya!
+1. Big boost. I’ve gone down to 170F so far and have liked it better than all other temps. I don’t want the bitterness from a FO stand anyway, and flavor and aroma are really nice at the cooler stands. Aroma especially stays more intact at cooler temps. Liking it.
Doing a hop stand does contribute bitterness as well correct? I have been doing more pale ales so this is something I definitely need to try soon
Depends on the temp you add the hops at. If you add at flameout, yes you’ll extract noticeable bitterness. If you account for this, it’s not an issue. Maybe consider a flameout stand as roughly a 20 minute addition. But I prefer to cool to 185F or less and then add the hops for a stand. You extract much less bitterness at this temp and below, but you’ll get better flavor and aroma character, which gets driven off at higher temperatures. Give it a try !
It looks like beersmith calculates a steep/whirlpool addition as 1/2 the amount of IBUs from an equal timed boil addition. So a 30 minute ‘steep/whirlpool’ addition is equal to 1/2 the amount IBUs of a 30 minute boil addition. I assume this is based on flameout but it does not specify.
Maybe I will replace my dry hop addition with a lower temp hop stand addition on the next attempt.
FWIW, I get quite a bit of flavor and aroma from whirlpool additions. That probably has a lot to do with boil temperature though. Which is why the best pale ales come from Colorado. 
Beersmith’s default setting for aroma steep is 50% utilization at 194F. You can adjust the utilization % by selecting tools/options/bitterness.
I can’t find the scientific study that supports this, but I think I recall 185F is about 25% and 175F is about 10%.