You get different aromas & flavours depending on which method you use, dry hopping will give you more of the "open a pack of hops " aroma where as adding to flameout will give less grassy aromas.
I did find this information on this forum I think , it may help.
[document detailing the aroma/flavour/bitterness levels to boil time]
Lagers
I've seen the graph in that a few times, and it's got me thinking.
For the purposes of this I'm referring to single hop beers only, or at least beers that use a single hop for flavour and aroma and a different hop for bittering. And keep in mind I'm a nooby still. I wanna know if there is a "why" to all this or if it's just something that was done for a reason for a brew eons ago, but for 90% of brews today it's just done cause that's what people have always done.
.. And onto the point!
I notice that many recipies on here (and other places) tend to do something like a 60m, 15min, 5min, 0min style addition schedule. What is the logic behind this? I mean, we consider that according to the graph in the document posted we get best utilisation at:
- 60min bitterness
- 20min flavour
- 7min (ish) aroma
Logically, wouldn't we be better off doing 3 additions at 60/20/7 for maximum bang/gram from our hops? I mean, the logical conclusion from that graph would be that we aren't maximising our flavour or aroma potential from our additions.
Let's say we add at 15 mins - according to the graph we are only getting 70% of the potential flavour. Why not add less hops and boil for 5 minutes longer? This would add to the bitterness slightly, but again, we just drop slightly back on the 60min addition.
And what is the point of the 0min addition? To allow for more grassy/raw flavours? And if so, what advantage over dry hopping?