Lately I’ve stopped doing bittering additions and dry hops in APA’s and save the for my IPA’s. I just add more hops in the last 15 minutes to get the bittering. What about 2oz. Mosaic at 20, 2oz. Mandarina at 10 or 5, and 2oz. Mandarina in whirlpool?
Yeah, I like hop bursted APAs ,too. Lots of ways to get there !
For sure. It adds what I perceive as a smoother bitterness with lots of aroma and flavor. I would probably do the Mosaic at 15 minutes, then Mandarina at 5 minutes and flameout.
have not done this before.sounds like something worth trying. ibu must down (punched it in and see that it doesnt)quite a bit this way-still plenty of hop pop in the pale ale with late schedule?
I still get plenty of IBU’s with my hop schedule as I’m adding more than I normally would that late into the boil. Using a similar schedule in getting about 50 IBU (calculated). I don’t do a whirlpool but do a flame-out addition. I do whirlpool every now and then but not for very long. I just give it a good stir and chill one it comes to a stop a few minutes later.
My current IPA is dry hopping right now. I was blown away at how tasty the hydrometer sample was. In that one I used cascade and centennial at FWH, nothing at all added to the boil, then cascade centennial simcoe and mosaic in the whirlpool at 180º for 15 minutes. Its pretty amazing I think. No pine at all really. More like tangello and mango with a blur of other underlaying fruits. Cant wait to try the finished product. I’m pretty impressed with that FWH and Whirlpool schedule. I might get back into IPAs again.
That sounds good, man. Whirlpool hopping rocks. Better flavor and good aroma.
It tastes like this
Or maybe more like this
Nice. Sounds even better now.
Think I can smell it from here
Well, by hop-pop yes in terms of flavor, but not that taste bud numbing bitterness.
I like the way that tastes