My aroma

[ajmuzza]

I wanted something a bit hoppy with plenty or aroma. So i brewed this a couple of weeks ago.

Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 7.1 (EBC): 13.9
Bitterness (IBU): 51.2 (Average - No Chill Adjusted)
69.23% American 2-Row
21.15% Vienna
4.81% Caramunich I
4.81% Wheat Malt
0.8 g/L Simcoe (13.5% Alpha) @ 60 Minutes (Boil)
0.4 g/L Citra (13.5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Columbus (16.3% Alpha) @ 10 Minutes (Boil)
0.3 g/L Citra (13.5% Alpha) @ 0 Minutes (Aroma)
0.3 g/L Columbus (16.3% Alpha) @ 0 Minutes (Aroma)
1.5 g/L Citra (13.5% Alpha) @ 0 Days (Dry Hop)
1.5 g/L Columbus (16.3% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05

Dry hopped for 3 days prior to kegging. 2 weeks in the keg and what aroma there was on day 1 (which wasn't significant) is basically gone. Now it's just bitter on the back palate. No fruit, no aroma (gees, I sound like a wine ******).

Did i not go heavy enough with the late additions? Should I dry hop for longer?

Ive read a fair bit about no chilling and hoppy beers and know it may be a bit of a contradiction, but any tips from those with tried and true no chill recipes would be appreciated.

Cheers

 

[Khellendros13]

Aroma and 10 min additions seem very low. I know you are no chill adjusting, but that is to correct the bitterness. It isn't going to get you more flavour.
I know some people on here just throw all the hops in at flameout then no chill from there. Not using a bittering hop at 60min would net you more flavour/aroma from the flameout hops too.

My currently kegged APA for 21l batch, chilled with plate chiller:

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 84.2 %
0.50 kg Vienna Malt (6.9 EBC) Grain 2 10.5 %
0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 5.3 %
15.00 g Cascade [6.70 %] - Boil 20.0 min Hop 4 7.1 IBUs
15.00 g Nelson Sauvin [10.50 %] - Boil 20.0 min Hop 5 11.1 IBUs
0.50 Items Irish Moss (Boil 10.0 mins) Fining 6 -
20.00 g Cascade [6.70 %] - Boil 10.0 min Hop 7 5.6 IBUs
20.00 g Nelson Sauvin [10.50 %] - Boil 10.0 min Hop 8 8.8 IBUs
25.00 g Galaxy [12.20 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
20.00 g Nelson Sauvin [10.50 %] - Aroma Steep 0. Hop 10 0.0 IBUs
15.00 g Cascade [6.70 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
50.00 g Cascade [6.70 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs


So .7g/l for 20min additions, .95g/l for 10 min additions, and similar for aroma.

My dry hop was slightly less.

I'd go and check the aroma (kegged on Friday night) but having a no beer week. I did find my last APA using Citra/Mosaic took 2 weeks to really shine, the first week the flavour/aroma was a bit chaotic.

So I think if you want big flavour/aroma from no chilling, move all the additions to flameout/5/10 mins and add enough hops to hit your IBU.

For now, you could keg hop 2 or 3g/l for 3 days and that should give you a nice boost.

 

[Black n Tan]

I'd agree that your aroma addition is too low. I would try about 3g/L in the last 10 minutes and stick with your dry hop amounts.

 

[Liam_snorkel]

Yep, more in the cube. You could also consider giving the argon method a go: http://aussiehomebrewer.com/topic/55801-late-hopping-and-no-chilling-guide/

 

[manticle]

When you gonna give to me, g-give to me
Is it just a matter of time, aroma?
Is it d-d-destiny, d-destiny
Or is it just a game in my mind, aroma?

Don't drop the bittering addition altogether but try and get at least half your IBU from additions post 15 -20 minutes.

Add 0 minute additions at whirlpool or when cubing.

Dry hop at 1g/L or more. Dry hop with equal additions of all of your flavour hops rather than just one.

Look at gypsum additions to boil. If that seems to work, examine water chemistry more closely.

Personally I think aroma can be overrated - flavour is key as long as it doesn't smell like arse but everybody seems to wants nana's fruit pine basket in a glass so go for broke.

Want more smelly stuff? Add more smelly stuff. Keg it and drink it fresh.

 

[Cocko]

When you gonna give to me, g-give to me
Is it just a matter of time, aroma?
Is it d-d-destiny, d-destiny
Or is it just a game in my mind, aroma?

Brilliance.

 

[slcmorro]

Wow. This thread title certainly left the author open!

 

[bum]

Wow. This thread title certainly left the author open!

I was going to ask if I should include "dry bumming" into my regular routine.

 

[stakka82]

My, my, my, my... Wooooo!

 

[Cocko]

I am just really glad he didn't ask about.. how to

MAKE CORONA!

Make..... make... make.... Corona...

Dun dun dodo dun.

 

[Camo6]

Thats really, really bad man. (insert facepalm)

 

[syl]

So anyway. For beers where the aroma is important - S&W Pacific Ale etc. I just whirlpool ALL the hops & estimate 12% utilization for my IBU's. No hops during the boil at all.

 

[Dave70]

Thats really, really bad man. (insert facepalm)

No its not.

When the moon hits your eye
Like a big pizza pie, that's aroma
When the world seems to shine
Like you've had too much wine, that's aroma.


It could have been a slightly witty anagram but for the 'a'.
Still wouldn't have saved it but,



To the OP.
Based on the my vast experience of two, count em, two ales (OK, one's still in the fermenter) I've chilled using my newly fashioned wort chiller, the results are worth it and I believe it's worth going to the effort if hoppy beers are you bag. But aroma will be the first thing to loose it's luster anyways, no matter what you method. So yeah, drink it fresh.