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American Pale Ale
As I was boiling my wort, I noticed that I had an extra .5 oz of Cascade hops (not sure if they were dry or flavoring because neither were labeled), so I added both packets (1 oz total) during the 15 minute boil. Later, I discovered that the recipe called for adding .5 oz of Cascade hops on the 4th or 5th day of fermentation (they did not state whether these were the "dry" or "flavoring" hops). While I can go back to my supplier to get the .5 oz of Cascade hops to add during fermentation, my question is: did I mess up badly by adding both packets of hops? My first thought is that it will turn out extra hoppy, almost like an IPA or perhaps a Double Bastard, which is no problem, I'm just want to know if there's anything I should do to prevent a mishap or should I just let it ride and learn. Any suggestions are helpful (of course besides, "read the directions first, idiot). Below is a list of hops that I used in sum:
1 oz Nugget Hops (bittering)
1 oz Cascade Hops (Aroma)
.5 Cascade Hops (dry)
.5 Cascade hops (flavoring)
No big deal. Just let it ride as there's not much you can do about it now. It won't impact your beer too much and it'll still be a pale ale. Actually most of my pale ale recipes use 1-2 oz in the 10-15 minute range. You can still pick up more Cascades (or Centennial, Amarillo, Citra, Columbus, etc) for dry hopping and it'll be fine.
Thank you for putting my mind at ease FirePit; so do you think I should still buy and add the .5 oz of dry hops on the 4th or 5th day? Are there any of the aforementioned dry hops that you prefer? I'm not sure if my supplier has the types you listed, but I'm guessing they do. My point: if they just have the standard Cascade dry hops as well as 1-2 of those you mentioned, would you go with any type in particular (granted i have the choice?)
I'd pick up more hops for dry hopping as I dry hop all of my pale ales and IPAs. You can't fail will dry hopping with Cascades but I've used it so many times I usually use something else nowadays. I'd use any of the hops that I mentioned but right now my favorites are Amarillo and Columbus.
I am a big fan of cascade or amarillo as a dry hop. Lots of flavor. I usually let the dry hop set in there for less than a week to minimize the "grassy" flavor. Other than that no problems at all you just made your first shalinsky Pale Ale.
I am all for accidents because more often than not in brewing they turn out happy.
ID
I love Amarillo for dry-hopping, and lately I've fallen in love with Glacier hops for about any American style ale I can put it in.
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