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When you look on the hop suppliers websites against specific hops they offer up a range of flavours whcih might say something like Dank, earthy and tropical with stone fruit. Clearly a description like that covers a very broad range of flavour profiles, so if I, for example, wanted to brew a classic west coast IPA with a good hit of dank but with lighter fruity hit too then I would imagine I would select hops that have those flavours listed in their profiles, then decide where in the process to use them.
My assumption has been that if you want to extract the heavier flavours like dank, earthy, spicy, then you probably want to add them late in the boil and at whirlpool, but if you wanted to pull out more of the lighter fruity/citrous/stone fruit flavours then just whirlpool and dry hop. My assumption behind this is that the lighter fruitier notes wont last so long and will be driven off if you add on the hot side but the heavier flavours can survive the higher temperatures and come through to the final beer.
So for example if I wanted a dank west coast with tropical fruit I might load up with hops like centennial, Citra in the late boil and whirlpool to target dankness, but add say higher amounts of NZ hops in the whirlpool and dry hop if I wanted to layer tropical flavours on top? I've done NEIPA styles before with very little, if any, hop additions on the hot side, but large whirlpool and dry hop additions and I have definitely extracted the more fruity flavours and less of the heavier flavours.
Is there truth in this or is it some daft hypothesis I've dreamt up? Thanks.
My assumption has been that if you want to extract the heavier flavours like dank, earthy, spicy, then you probably want to add them late in the boil and at whirlpool, but if you wanted to pull out more of the lighter fruity/citrous/stone fruit flavours then just whirlpool and dry hop. My assumption behind this is that the lighter fruitier notes wont last so long and will be driven off if you add on the hot side but the heavier flavours can survive the higher temperatures and come through to the final beer.
So for example if I wanted a dank west coast with tropical fruit I might load up with hops like centennial, Citra in the late boil and whirlpool to target dankness, but add say higher amounts of NZ hops in the whirlpool and dry hop if I wanted to layer tropical flavours on top? I've done NEIPA styles before with very little, if any, hop additions on the hot side, but large whirlpool and dry hop additions and I have definitely extracted the more fruity flavours and less of the heavier flavours.
Is there truth in this or is it some daft hypothesis I've dreamt up? Thanks.