re: Homebrewing: In-Process Thread

So i wanted to try and nail down what the "problem" (i use that term loosely) is with my recent IPA. I've given it out to some of you and after talking with s14 last night, i think we have the same perception of the beer.

Now i'm going to compare the recent IPA, Pine Barrens IPA, with my last IPA, The Hopnotoad.

Here is Pine Barrens IPA Recipe

FG = 1.009 ABV = 7%

12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 9 90.6 %
10.0 oz Munich (BestMälz) (7.6 SRM) Grain 10 4.7 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 11 4.7 %
1.50 oz Chinook [13.00 %] - First Wort 60.0 min Hop 12 62.9 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min Hop 13 7.6 IBUs
1.50 oz Simcoe [13.00 %] - Steep/Whirlpool 1.0 Hop 14 1.2 IBUs
1.00 oz Chinook [13.00 %] - Steep/Whirlpool 1.0 Hop 15 0.8 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Steep/Wh Hop 16 0.9 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 17 -
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 18 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 19 0.0 IBUs
0.75 oz Chinook [13.00 %] - Dry Hop 6.0 Days Hop 20 0.0 IBUs
1.50 oz Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 21 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 22 0.0 IBUs
0.75 oz Chinook [13.00 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs

and here is the Hopnotoad

FG = 1.012 ABV = 6.7%

11 lbs 10.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 9 83.8 %
1 lbs Crystal 15, 2-Row, (Great Western) (15.0 Grain 10 7.2 %
10.0 oz Acidulated (BestMälz) (1.5 SRM) Grain 11 4.5 %
10.0 oz Vienna (BestMälz) (4.1 SRM) Grain 12 4.5 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 13 49.2 IBUs
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 14 17.2 IBUs
1.50 oz Citra [0.00 %] - Steep/Whirlpool 45.0 m Hop 15 0.0 IBUs
1.00 oz Amarillo [0.00 %] - Steep/Whirlpool 45. Hop 16 0.0 IBUs
0.50 oz Amarillo [5.00 %] - Steep/Whirlpool 15. Hop 17 1.8 IBUs
0.50 oz Citra [5.00 %] - Steep/Whirlpool 15.0 m Hop 18 1.8 IBUs
1.0 pkg NorCal Ale #1 (GigaYeast #GY001) Yeast 19 -
1.00 oz Citra [12.00 %] - Dry Hop 8.0 Days Hop 20 0.0 IBUs
0.75 oz Amarillo [9.20 %] - Dry Hop 8.0 Days Hop 21 0.0 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 22 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 23 0.0 IBUs
0.75 oz Amarillo [9.20 %] - Dry Hop 4.0 Days Hop 24 0.0 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 25 0.0 IBUs

Now my only problem with Pine barrens is that i didn't get the aroma or flavor intensity i was looking for. Hopnotoad i did get the intensity, but other factors caused the flavors to fade very quickly. Seeing as my issues are only with aroma or flavor, that leads me to believe that my late hopping technique may be the difference.

So here are the differences other than hop varietals and recipe makeup for the 2 beers.

Hopnotoad. I made 2 hop additions in the whirlpool/hop stand. Wort was maintained between 170-180 degrees. 2.5 oz. of hops were added at 15 minutes into the hop stand, and 1 oz. was added 45 minutes into the hop stand.
I dry hopped with 2 oz. of hops for 8 days and another 2 oz. for 4 days. All dry hopping was done after transferring to a secondary. Thus the reason for the quick fading of my hops.

Also, beer finished with higher OG, 1.012 and used norcal Ale yeast


Pine Barrens

I whirlpool hopped with 1 dose for about 30-45 minutes with 3.5 oz. of hops with a maintained temp of 175.
Dry hopped with 2.75 oz of hops for 6 days, and another dry hopped batch of 3.25 oz. of hops for 4 days. All dry hopping was done in the primary. I transferred from primary to a purged keg.

beer finished dryer, and used san diego super yeast

So, any thoughts on why Pine Barrens was more muted than Hopnotoad?