I'm new here but have been all grain brewing for about 5 years. I've noticed a strange phenomenon in my hoppy beers when I use a large amount of high AA american hops late in the boil. I get a strange, almost vegetable-like aroma/flavor. I know the typical response for that issue would be DMS, but I don't think that is the case here. I only get this aroma/flavor when I use a large amount of hops.
The latest beer I've had this issue with used an ounce of chinook and an ounce of falconers flight at 15, 5 and flameout/hopstand for a total of 6 ounces of hops in the last 15 minutes of the boil. This was a 5 gallon batch, which was then dry hopped with 6 more ounces of hops. I don't seem to have the issue if I use the same amount of hops in fewer/later additions. For example, if I did 3 ounces at 10 minutes and 3 ounces at flameout.
I've been experimenting with the times of my additions in pursuit of that perfect, bright, hoppy flavor I get in a lot of commercial IPAs but can't seem to replicate at home. Maybe it's a water issue? I typically brew hoppy beers with RO water and a tablespoon of gypsum added to the mash. Not ideal, I know, but water has never been my strong suit.
I feel like I'm rambling here, but any help from you guys would be great. I listen to the podcasts pretty regularly and have listened to so many of the ones that focus on hoppy beers, yet I still can't seem to get exactly what I want.