I'd like to compare different hops using small 1 gallon SMaSh brews. It seems 15 grams (half an ounce) would be sufficient. Getting bitterness right is relatively easy, but then the question is how much hops to use for aroma - whatever remains from the 15 grams package, or the same aroma hops amount in each beer? Take for example these two beers:
Beer #1 with Amarillo hops (AA 7.5%)
12 gram for 60 minute boil
3 gram dry hopping
Total amount of hops used: 15 gram
Bitterness would be around 44 IBUs (according to Beersmith)
Beer #2 with Cittra hops (AA 13.4%)
7 gram for 60 minute boil
Either 8 or 3 gram dry hopping <-- this is the question
Total amount of hops used: Either 15 or 10 gram (depending on the amount used in dry hopping)
Bitterness would be very similar as Beer #1, around 46 IBUs (assuming dry hopping doesn't impact bitterness much)
For comparable results, should the amount of hops in Beer #2 at dry hopping be 8 gram (i.e. same total as Beer #1, at 15 gram), or 3 gram (to have the same amount of hops in dry hopping)?
Note that for the sake of simplicity I'm not discussing more complex hops schedule, though I may eventually put hops at other points (likely at flameout). But first I want to get some clarity on what would be a good starting point if I use only dry hopping for aroma.
Thanks!
Beer #1 with Amarillo hops (AA 7.5%)
12 gram for 60 minute boil
3 gram dry hopping
Total amount of hops used: 15 gram
Bitterness would be around 44 IBUs (according to Beersmith)
Beer #2 with Cittra hops (AA 13.4%)
7 gram for 60 minute boil
Either 8 or 3 gram dry hopping <-- this is the question
Total amount of hops used: Either 15 or 10 gram (depending on the amount used in dry hopping)
Bitterness would be very similar as Beer #1, around 46 IBUs (assuming dry hopping doesn't impact bitterness much)
For comparable results, should the amount of hops in Beer #2 at dry hopping be 8 gram (i.e. same total as Beer #1, at 15 gram), or 3 gram (to have the same amount of hops in dry hopping)?
Note that for the sake of simplicity I'm not discussing more complex hops schedule, though I may eventually put hops at other points (likely at flameout). But first I want to get some clarity on what would be a good starting point if I use only dry hopping for aroma.
Thanks!