# Hop Aroma In The Final Product **URL:** \ **Category:** Brewing Processes\ **Created:** [August 12, 2014, 2:41am UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390 "2014-08-12T02:41:58Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [August 21, 2014, 6:44pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/21 "2014-08-21T18:44:58Z")
> [@a10t2](#): > > Manage your expectations, because that is a ton of hops. +1 That’s more hops than I use in three batches. When it comes to hop aroma, the oil content and quality matters more than the weight of the hops.  One of the things that I used to like about Mark Garetz’s hops is that each package carried an oil rating that made achieving consistent aroma profiles much easier. ---
**Author:** ![mattybrass](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mattybrass/32/4111_2.png) [@mattybrass](https://forum.homebrewersassociation.org/u/mattybrass)\ **Post date:** [August 21, 2014, 6:47pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/22 "2014-08-21T18:47:04Z")
i’ve heard of lots of people using 6-8 oz of dry hops in IIPAs ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [August 23, 2014, 2:05pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/23 "2014-08-23T14:05:27Z")
> [@mattybrass](#): > > i’ve heard of lots of people using 6-8 oz of dry hops in IIPAs +1. 8-12 oz for me. While it would be overkill and not to style in a British IPA, it works very nicely in IIPA. ---
**Author:** ![fmader](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fmader/32/11371_2.png) [@fmader](https://forum.homebrewersassociation.org/u/fmader)\ **Post date:** [August 23, 2014, 5:45pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/24 "2014-08-23T17:45:52Z")
> [@69franx](#): > > I found recipe for my last ipa here. It has 2oz FWH, 2oz at 60, 4oz at 10,&0 as well as 4 oz dry hop. I can smell the beer from across the room. Columbus for 60, each other addition was equal parts Amarillo, Citra, centennial, and simcoe. Loving every sip and smell! +1… This is my general hop schedule with an IPA. I almost always use Columbus at 60 in an IPA. The other 3-4 hop breeds will vary, but I usually use equal parts of each at FWH, 10, 0, and Dry hop. Actually… This is exactly what I do. Did somebody actually take advice from me!!!  😛 ---
**Author:** ![69franx](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/69franx/32/10699_2.png) [@69franx](https://forum.homebrewersassociation.org/u/69franx)\ **Post date:** [August 23, 2014, 6:06pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/25 "2014-08-23T18:06:40Z")
Actually Frank, I (frank as well,) did take your advice. I absolutely love this schedule. Unfortunately I am going to run out before the next batch is ready. I ran it at 1.060 and can say it is a recipe I will make over and over now! Thanks and sorry I did not quote you, just could not remember who had posted it ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [August 23, 2014, 6:08pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/26 "2014-08-23T18:08:33Z")
+1 to that schedule and varieties. Damn good stuff !  I’ve done something similar many times. ---
**Author:** ![fmader](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/fmader/32/11371_2.png) [@fmader](https://forum.homebrewersassociation.org/u/fmader)\ **Post date:** [August 23, 2014, 6:22pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/27 "2014-08-23T18:22:25Z")
> [@69franx](#): > > Actually Frank, I (frank as well,) did take your advice. I absolutely love this schedule. Unfortunately I am going to run out before the next batch is ready. I ran it at 1.060 and can say it is a recipe I will make over and over now! Thanks and sorry I did not quote you, just could not remember who had posted it > > Sent from The Alpine Brewery using Tapatalk No need to apologize at all. I just had to take a double take of it haha. I agree. I find 1.060-1.070 a solid range for this schedule. I tend to narrow it down to about 1.065-1.067. I’ve also used this schedule for APA’s as well. Instead of using a pound, I cut the hops down to about half (8 oz). Then I sub C40 (I use 5% C40 and 5% munich in my IPA’s) with C60 for the APA’s. Then of course shoot for a lower gravity… say 1.058ish. ---
**Author:** ![69franx](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/69franx/32/10699_2.png) [@69franx](https://forum.homebrewersassociation.org/u/69franx)\ **Post date:** [August 23, 2014, 9:36pm UTC](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390/28 "2014-08-23T21:36:47Z")
Just punched all that into beersmith and will have to give it a try [Previous page](https://forum.homebrewersassociation.org/t/hop-aroma-in-the-final-product/17390.md?page=1)