Belgian IPA... To Dryhop... Not to Dryhop...

[ApresSkiBrewer]

BN Army...

Brewing my first belgian IPA... well, brewed... its day thirteen in primary. Time for the dryhopping if I am going to. Just wondering if anyone has dryhopped a belgian IPA and had any thoughts on the benefits. I haven't tasted it yet... because I think I only want to dry hop for a max, week and a half, and don't think its worth transferring.

I built the hop bill to be hopped like an american IPA for bitterness, and then moved towards traditional belgian hops for the flavor/aroma additions. I was going to dry hop with czech saaz, and probably just an ounce. Anyone have any thoughts? Stupid to do so? or stupid to even think not to do so?

[BDawg]

Go for it

[ApresSkiBrewer]

Fuck it. Done.

[Nate Diggler]

I like Styrians for dry-hopping Belgian's... used them in a Belgian Golden

[ApresSkiBrewer]

the styrians went in for the flavor addition, if i had some though, i'd take that recommendation. Will the Saaz be worthless? still happening, regardless.

[Nate Diggler]

I've found that the lower the AA% of the hops, the harder it is to get a noticable result from dry-hopping

[ApresSkiBrewer]

Thats my concern... because the AA% on this batch is esp. weak... only 2.5% AA. Maybe I'll do two ounces, but then I won't have enough hops for my Belgian Golden Strong.

[SacoDeToro]

Amarillo is a very popular hop amongst Belgian brewers in their hoppy IPA-style beers. La Chouffe's "Triple IPA" has a shitload of Amarillos in there. Stone's Cali-Belgique is a very nice beer, IMO, uses Columbus and Centennial in the boil and Chinook for the dry hop.