It’s been a while since I last talked about Bandito. I made a bunch of modifications to the recipe, including replacing Citra hops with Mosaic and futzing with the yeast and grain bill. The latest recipe (for version 1.5) is here.
This afternoon, I am in the processing of adding the second round of dry hops to this beer. I initially added the first round of dry hops (1.5oz each of Simcoe and Cascade) on Saturday, and today I am adding 3oz of Mosaic. I’ll only keep the beer on the hops until Saturday when I will bottle it.
So why two rounds of dry hops? The technique of having two rounds of dry hop additions is known as “double dry hopping.” A lot of well known breweries (Stone, Firestone Walker, Russian River) use the technique with the purported benefits of a bigger, longer-lasting hop aroma. The danger (at least with homebrewing) is that multiple dry hop additions means multiple transfers for the beer from vessel to vessel. These transfer expose the beer to oxygen (bad) and to also contamination (very bad).
So why risk it? Good question, and the answer is as simple as it is… simple: I wanted to try it. I have a good/bad habit in my homebrewing of experimenting. It’s a good habit because it keeps things interesting and keeps the hobby from getting even remotely boring. It’s a bad habit, because I don’t experiment scientifically; meaning I don’t have any controls to measure my experiment against. So if, theoretically, this beer comes out amazing I won’t know if the double dry hopping was the reason for it, until I try a single dry hop version. And then I’d probably want to test the value of that against a no-dry-hop or hop-bursting version. And so on, turtles all the way down.
I have a inherent inability to keep things simple, apparently.
But here’s hoping (hopping) that things turn out well.