I've been brewing a lot lately. Twice a week for several weeks straight, actually. There've been sour beers, stouts, chile beers, but it's been awhile since I did a nice hoppy beer. I've been curious for awhile to try brewing a pale ale in which all the hop additions are done within the last few minutes. Theoretically this, while requiring much more hops to get the same bitterness, would also provide a bigger burst of hop flavor & aroma. I brewed this recipe with all the hops added at the 10 minute mark. I will dry hop it as well.
Late Hopped Pale Ale
brewed on: 11/8/10
IBUs: 65 IBUs
mash temp: 152F
12.5 lbs Maris Otter
4 oz Carastan malt
4 oz Caraplis malt
4.5 oz Amarillo @ 9.1% - 10 minutes
0.5 oz Simcoe @ 12.7% - 10 minutes
0.5 oz Citra @ 12.3% - 10 minutes
0.5 oz Centennial @ 9.0% - 10 minutes
Wyeast 1056 American Ale yeast
dry hopped 11/17/10
1.5 oz Amarillo
0.5 oz Centennial
0.5 oz Citra
0.5 oz Simcoe
11/30/10 - kegged and force carbed.
This beer turned out, probably obviously, *very* citrusy. However, the bitterness just isn't there. So much for that experiment. It'd be a great beer if it were more balanced, and I'm almost tempted to brew a second, very bitter IPA and blend some of the 2.