Folks,
I have been brewing for about 15 years now but am having dire problems of late making beers that have decent hop aroma and flavour. I put bulk amounts of hops in and it smells overpowering when in the fermenter. When I taste it after a week, it is bursting with hop flavour but by week 4 it has all gone and I'm left with a malty mush that has very little character other than a residual soapy bitterness. I have entered beers in comps previously and done quite well but have recently received comments about lack of hop profile in events such as the QABC. As an example, below is recipe for an ESB clone that I've done recently. Was great at first but just had one now, at about 4 weeks, and all that lovely Challenger flavour has gone.
Boil Ingredients (12l)
5g Gypsum (I'm on rainwater)
200g Caramunich
100g Victory
500g LDME
100g LLWE
1500g LLME
10g Norther Brewer 60 min
25g Challenger 60 min
15g Fuggles 45 min
30g Challenger 15 min
30g EKG 5 min
Flameout
1000g LDME
750g Demarera Sugar
11l of bottled chilled water
Windsor yeast @ 20 deg (temp controlled)
Dry Hop
30g EKG at rack, after 4 days
The problems seems worse with Brit ales - APA's turn out a bit better, but then the hops are more pronounced to begin with.
I use Starsan for bottles and all other equipment as I cannot trust my tankwater for rinsing.
Help! I love hoppy beers but just cannot seem to make my love stay