Need help with hop schedule for hop bomb.

[spiderwrangler]

Here, I fixed the sarcasm filter...

[sarcasm ]Don't buy it, that guy has no idea what he is talking about.[/sarcasm]

~widget

[Hoser]

I think of Apollo and Columbus as dual purpose hops. Just because they have a high AA% doesn't mean they are strictly bittering hops. I don't think anyone confuses Citra and Simcoe for bittering hops because they have a high AA% If you look at apollo's myrcene content it is not that far off from Cascade. If you are looking for piney and dank, you are going to need to add the apollo and columbus late. There is nothing wrong with using cascade only late, but I would double the 0 minute and dry hop addition if you are brewing an IPA. Lots of homebrewers and commercial brewers use apollo and columbus as a late and dry hop and they come out great! Heretic Evil Cousin and Odell's Myrcenary are 2 commercial examples that come to mind...

http://www.destroy.net/brewing/hopref-052010.pdf

[madchemist83]

I think Apollo is strictly bittering hop (not that u can't add it anytime) alpha to beta ratio of 2:1 and relatively low co-humulone level they are perfect bittering hops and will age well.
And yes Columbus is dual purpose but no you actually shouldn't add it late cause myrcene in it will cause intense off flavor use it in the beginning that'll give citrusy and piney flavor.

[Hoser]

madchemist, I agree with the science and points you make. You are a chemist, so you know forgotten way more about chemistry than I can even remember. But, I do have a fairly good science background being employed in the medical field. But we will have agree to disagree on strictly using apollo and columbus as only bittering hops. Using the logic of the 2:1 ratio of alpha to beta acid, and low cohumulone also eliminates simcoe, citra, nelson sauvin, chinook, and depending on the year, amarillo, as flavor and aroma hops and defines them strictly as bittering hops. I know several award winning beers that have used Columbus late with great success. Pliney comes to mind...But, if you use those hops in the beginning of the boil you will just be boiling off most of the flavors and the aromatics and be left with just bitterness.

Just curious what you take is on summit? Personally, I don't like the flavors it contributes, but I know a lot of professional and amateur brewers who do and like to use it as a flavor and aroma hop.

[madchemist83]

Honestly I don't have much hands on experience with hops

[madchemist83]

Just on chemical basis I read couple books on hops. I only used 3 hops galena, east kent golding and saaz.

[madchemist83]

But looking at composition of summit hops they look like wonderful bittering hop with lots of citrusy aroma.

[ChrisKennedy]

Honestly I don't have much hands on experience with hops

You are incorrect with how you are reading the hop specs and relating that to how it will act in a beer.

Whether or not someone will like how a particular hop tastes when used late in the boil or as a dry hop doesn't have anything to do with myrcene levels or alpha acid or any numbers you see on a spec sheet. It has to do with your own subjective taste.