Has anyone ever done a hoppy IPA/APA with just bittering additions and dry hopping? If so how did it work out?
I'm thinking about trying this on my next brew as I'm convinced that I'm not getting bang for my buck out of the late additions.
I have been working on a recipe for my last few brews. It's a Pale Rye-PA using magnum for bittering and Nelson Sauvin for finishing. One brew I used 100g of Nelson Sauvin in a 25 liter brew with equal additions at 15mins, 10mins, 5mins and 0mins. I thought this would be plenty but actually found it lacking in the hop flavor department. The next brew I did the same thing but I dry hopped with an extra 50g and wow what a difference. But that's 150g of hops for flavour/aroma and about another 25 for bittering which seems like a lot.
So would I get a better result chucking in 100g dry hops and doing away with late additions saving 50g hops?
I'm thinking about trying this on my next brew as I'm convinced that I'm not getting bang for my buck out of the late additions.
I have been working on a recipe for my last few brews. It's a Pale Rye-PA using magnum for bittering and Nelson Sauvin for finishing. One brew I used 100g of Nelson Sauvin in a 25 liter brew with equal additions at 15mins, 10mins, 5mins and 0mins. I thought this would be plenty but actually found it lacking in the hop flavor department. The next brew I did the same thing but I dry hopped with an extra 50g and wow what a difference. But that's 150g of hops for flavour/aroma and about another 25 for bittering which seems like a lot.
So would I get a better result chucking in 100g dry hops and doing away with late additions saving 50g hops?