Which Hops for a Flanders Red - Dry Hop - left over

[Kbar]

Our homebrew club is doing a collaboration beer (Flander's Red) with 13Virtues in Portland Oregon. We had 6 5 gallon batches left over after barrel was full. I am going to dry hop mine per the desire of the head brewer.

Any thoughts which one to use. This is not a sour beer (obviously), used 1056 to ferment only. Just want to dry hop it to give it some more character. It is loosely based on the Flander's Red recipe in Jamil's book.

Just want some ideas for dry hops.

Thanks for your feedback!

[BDawg]

The hops in a Flanders play a very minor role. There is no hop aroma, restrained hop bitterness, no hop flavor.
Frankly, I wouldn't recommend dry hopping if your intent is competitions.

Belgians IMO do best with either traditional Styrian Goldings or Noble/noble type like Saaz, Tetnang, Lublin, Hallertaur, Mt. Hood, Sterling, Crystal, etc, in small amounts, just to provide a bit clean bitterness for balance only.

HTH-

[Klickitat Jim]

I think what he means is he has some wort from a flanders,,, but hes pitching 1056.

[BDawg]

Doh! Guess I need to RTFP (read the fucking problem).

In that case, I'd consider Amarillo for a little orange flavor/aroma. Maybe even boil up a hop tea with it and add that to boost hop flavor a touch.

[Kbar]

Perfect. Yes, I agree. Was thinking one of the more popular ones on the market now, such as Amarillo, Simcoe or Citra. Thanks.

[brewinhard]

A blend of amarillo and citra would be very nice in that wort profile.

[Klickitat Jim]

I'd go old school. Cascade