I’ve been having some issues with lack of aroma in my lighter colored beers. Very little hop aroma despite my standard hop additions at 15 minutes and 2 minutes. Also no malt aroma, though this could be because of less use of toasted/roasted/otherwise altered malts. I partial mash and bottle condition. My water is softened tap water (I know, I’m not supposed to use it). Typically I follow a 2/2/2 fermentation schedule. My dryhopped American Pale ale has plenty of hop flavor and bitterness (almost an IPA) but the hops are a surprise because you can’t smell them at all. Does anyone have any suggestions on what I could be doing to suppress my aromas?
How much dry hops are you adding? What type of chilling method are you using? How fast do you chill? If you you a CFC how long do you let the hot wort sit before running through your chiller?
I’ve noticed with a few recipes not just this latest one, but I used .25oz in my latest 2 gallon pale ale sub-batch (~2/3 oz equivalent for 5). I chill from the kettle using an immersion wort chiller and sitting in an ice bath. Temp from boiling to mid 70s in ~13 minutes.
Schedule for the pale ale hops:
0.25 oz Columbus (Tomahawk) [14.20 %] (60 min) Hops 11.4 IBU
0.25 oz Columbus (Tomahawk) [14.20 %] (45 min) Hops 10.5 IBU
0.50 oz Cascade [5.00 %] (15 min) Hops 4.0 IBU
0.25 oz Columbus (Tomahawk) [14.20 %] (15 min) Hops 5.7 IBU
0.50 oz Cascade [5.00 %] (2 min) Hops 0.7 IBU
This one is pretty easy! You simply need more hops! Granted, its a 5 gallon batch but I usually use 2-3+ oz when I dry hop - one oz for a slight hop aroma. Also, during the last 2 minutes I am adding over 2Xs the amount of hops you are using for aroma.
I realize I’m on the low end for the amounts, but I should have some aroma at that point, and I have none. I could be wrong though, maybe it is just too little. But for the sake of argument, what else could affect aroma?
[quote]But for the sake of argument, what else could affect aroma?
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Well, your hops amounts are pretty low for the aroma addition. But, according to your other, recent post:
You might try fermentinga little cooler. Fermentation by products do mess with the aroma and, also, an extremely vigorous fermentation may blow out more hop aroma.
But … that said … you also need to use more hops!! 
fair enough.