How are you modifying your recipes to use less hops with minimal flavor impact?
Some things I plan to try:
No hops boiled in the shorter-than-60 min, longer than 10 min range. For example, I have a few recipes calling for 30 min. additions. Not great for utilization and won't impart much flavor either. I plan to move these either to the start of the boil for better util and possibly move a fraction (5%) to the last 10 min to get a bit of flavor similar to what I'd get from a 30 min addition. I could get the same IBU and similar flavor with less total hop usage.
Another thought I'm tossing around is to do more first wort hopping to boost utilization.
What else are others doing?
Some things I plan to try:
No hops boiled in the shorter-than-60 min, longer than 10 min range. For example, I have a few recipes calling for 30 min. additions. Not great for utilization and won't impart much flavor either. I plan to move these either to the start of the boil for better util and possibly move a fraction (5%) to the last 10 min to get a bit of flavor similar to what I'd get from a 30 min addition. I could get the same IBU and similar flavor with less total hop usage.
Another thought I'm tossing around is to do more first wort hopping to boost utilization.
What else are others doing?
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