One Pot Brewing, Experiment Five: Red IPA and Dry Hop Aroma

With four ounces of dry hops, I thought the aroma would be a punch in the face. Not so. It’s there, but not strong. More on that later. But, to sum up, another victory for One Pot Brewing. The taste is great. The hop character is deep and dominant, the Simcoe shines through as orange and bright. The Caramel 20 makes it juicy, which I recommend. A previous version of this recipe, with only 2 Row and Roasted Barley, came out too dry. I would like it to be more red but, so far, this is as red as I can get a beer. A touch more Roasted Barley perhaps? Red Kool-Aid? Deer blood?

IMG_20150630_194948482

Red IPA  7.3%
11 lb. 2 Row
.5 lb. Car/Crys 20
4 oz. Roasted Barley
——————
1 oz Simcoe FWH
1oz Centential 20m
2 oz Simcoe DH 5 days
2 oz Centenial DH 5 days
——————-
Safale 05

Dry Hop Aroma
Back to aroma. Based on this beer, I am left with two questions: (1) does head space in a fermenter affect hop aroma? In other words, picture dry hopping the same beer in a 5, 7, and 10 gallon vessel respectively. Would the 5 gallon vessel produce a better aroma? Does the hop aroma get eaten up by the head space? And (2) does the type of seal affect hop aroma? Some people use plastic buckets with a super tight seal (hurts your fingers to take it off!). Others use carboys with a plug. As for me, because I don’t have an air tight top for my 7.5 gallon aluminum stock pot, I simply cover it with aluminum foil, which seems air tight. However, for this beer I got lazy. I accidentally poked a hole and, lazily, rather than replacing the entire sheet of foil, patched it up with another piece of foil. It probably wasn’t air tight. I’m guessing that might be the cause, but I’m looking forward to brewing more dry hopped IPAs to see how they turn out. If this becomes an issue, I would have to transfer my big IPAs into secondary vessels…never!!!!

Advertisements

5 thoughts on “One Pot Brewing, Experiment Five: Red IPA and Dry Hop Aroma

  1. I think it is possible that you are too impatient – they recommend 10-14 days – 5 is just not long enough.

    http://www.northernbrewer.com/connect/2011/08/dry-hopping/

    “The amounts used in a 5 gallon batch can vary but a general rule of thumb for an average amount of aroma is one ounce in 5 gallons of average strength beer for 10-14 days at 60°F-70°F. For more hop aroma or in higher gravity beers, you can use up to 4-5oz in 5 gallons or even more if you would like to push the boundaries of hop aroma. If you are dry hopping at lower temperatures (40°-50°F) it may take 3-4 weeks to extract the essential oils from the hops.”

    FYI – Simplicity – My last batch I put 9 lbs of grain in my 3.5 gallon soup pot with 3 gallons of water – very full. When I pulled the bag and boiled I was around 2 gallons – the SG was 1.1!! I added about a gallon of cold water so I would get an ABV of around 6%. I can’t fit a bigger pot on the stove so I would have to go outside. which would mean a big pot and burner. But I’m not sure I want more than 24 of the same beer!! So I am considering a 5 gallon cooler to use as and MLT ( with bag of course) to get better efficiency . I have another 10 days or so of conditioning left on this batch – I will let you know how it turned out. ( Golden Promise Malt + mosaic hops – smelled like pineapple and blueberry )

    Liked by 1 person

  2. I would agree with Ed you need more time on your hops. I have read many recommendations of 4-5 days of dry hopping, not sure about multiple weeks. Increasingly I am also reading brewers adding some towards the end of primary fermentation and then a second add 3-4 days pre-packaging.

    I don’t think you need to worry about the seal on your container though. Remember, even those tight sealed chambers are designed to let gas escape.

    You may want to try adding some gypsum, from what I have read it can make an appreciable difference in hop flavor/aroma. I will be trying with my next IPA.

    The beer looks tasty! Salivating here at my desk!

    Liked by 1 person

    • Matt Smith says:

      this one was 4-5 days towards the end of fermentation. I would be very interested to hear what gypsum does to your IPA. Seems like an easy way to increase the quality.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s