Hop Aroma

[albino]

I'm struggling to get a big hop aroma when trying to brew American Style IPAs. I've read up quite a bit about hop-bursting, late additions and dry hopping but I just can't seem to get that big aroma. The beer itself tastes "fine" but isn't what I'm looking for. I've pasted my latest attempt which is a clone of Lagunitas IPA but with an increased amount of dry hops - 23l batch -. As I said, beer tastes fine but, when tasted side-by-side with the real thing, is missing that juiciness and hop aroma. Can anyone give any pointers? Thanks

5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 83.1 %
0.39 kg Wheat Malt, Ger (3.9 EBC) Grain 3 6.6 %
0.37 kg Munich Malt - 10L (19.7 EBC) Grain 4 6.2 %
0.25 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 4.2 %
10.00 g Magnum [10.20 %] - Boil 60.0 min Hop 6 9.5 IBUs
10.00 g Willamette [6.90 %] - Boil 60.0 min Hop 7 6.4 IBUs
4.00 g Summit [17.50 %] - Boil 60.0 min Hop 8 6.5 IBUs
30.00 g Centennial [9.00 %] - Boil 30.0 min Hop 9 19.3 IBUs
23.00 g willamette [6.90 %] - Boil 30.0 min Hop 10 10.5 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
55.00 g Cascade [8.00 %] - Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs (@ 77c for 20 mins)
75.00 g Cascade [5.50 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs (Pellets added after fermentation complete in stainless steel dry hopper removed after 3 days @ 19c)
75.00 g Centennial [10.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs (Pellets added directly for 3 days @19c then cool crashed at 4c for 2 days beofre racking to keg).

[Bunglebrewsbeer]

I'd be leaving the dry hops in longer myself I usually do 5 days to a week and I put mine in hop socks that I weigh down with marbles so they sink and stay submerged. I then when bottling squeeze the hell out of the sock when I transfer to my bottling bucket getting as much hoppy juiciness out of them. I've been pleased with my hop aromas from doing this. I also do a longer hop stand at the end usually drop it to 80 and lob a load in with lid on pan for about half hour.


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