More hops more ageing?

[Charlie B]

Hello,

I seem to notice that my heavily late hopped beers (2oz last 15min and 2oz steepin 5G as a rough example) have a bit of a harsh flavour until they have been given 6-8 weeks maturation time. When I say harsh I don't mean that it is undrinkable but just that they are greatly improved after this time. I treat my water as per Graham Wheeler's calculator for whatever style I am making. This is for 4-5% beers. Is this just par for the course when making beers like this or should I be adding more gypsum ordoing something else? I think that this is the cause as when I make lesser hopped beers I don't notice this.

I often read people saying Gypsum for Hopflavour and CaCl for malt. I understand they are both added for the calcium so I am asking this question purely from the view of taste. What does Gyspum do for the hops? Does is soften the bitterness for example or enhance the flavours of them? Similarly what does CaCl do for malt?

Should I up the gypsum from grahams calculator for when I know I am using more hops than usual?

Thanks in advance

[Parva]

I'm no expert here but in my view if you are making 'clear' beer with your water additions already then I doubt that your hop additions will make much difference and I wouldn't mess with what works.