As title really - I just noticed a few different recipes, different sites and authors, that specify AAU for bittering and finishing hops, but dry hops just by mass. Is it because the amount is typically so much less that the variation in alpha-acid% for a given variety isn't going to make much difference? Or perhaps alpha acids just don't come into play without boiling?
Hello :) It is the first time I try to cultivate hops, and I'm not a homebrewer. I started planting about 1000 plants of Cascade and I made analysis to my hops. Now I have the analysis but I have not idea if they are good or not, because I don't know if it's better an high value of alpha acid or low. Could you help me, please?
I'm going to brew a Kölsch soon with about 25 IBUs. I was planning on using Hallertau Hersbrucker for bittering. However, after I bought the hops I noticed they only have 2.3% alpha acid content. Using the calculator on Brewersfriend.com I calculated that I will have to use 100 grams at 60 minutes (~3.5 ounces I think) to achieve 25 IBUs. I've never added this much hops to anything but huge stouts and IPA's so I'm worried about the hops …
In the life of each home-brewer there is a moment when he decides to do something crazy (like gruit). I understand, that chances of me making a drinkable gruit are pretty low... But.. you know. I already got a nice selection of dried leafs and flowers that are used in cooking (like making disgusting and not so much teas). And I'm trying to experiment with just boiling it as a tea (just like my grand mother used to do). My …
This question is a follow-up to the original one regarding the effect on boil size on IBUs. (Effect of boil size on IBUs) I understand that the boil gravity tends to lessen the utilisation of hops and the extraction of alpha acids, because the sugars are just taking up the place. Now, what would be the risk / downside of boiling hops beforehand in (near) water (none or small amount of brewing sugar / malt added), then letting the hopped …
I bought some hops off eBay and the alpha acid listed was 10%, the reading I've done said cascade hops are in the 4-6% range. Could it be this high? I'm not sure if i should change my recipe I'll be doing in a few weeks. I'm basically doing the northern brewer dead ringer with these cascade hops instead of centennial hops. Update contacted the seller, said they tested it multiple times. Its the highest he's seen for his cascade …
A question about utilisation calculations and hop replacements... Here's the scenario... I've got a basic grain bill and I want to vary the hops each time I create the beer. Obviously, different hops mean different alpha/beta/essential oils. Let's also say, for the sake of argument, that my hop additions would go: Bittering / Target / 20g / 12.0% AA / 60 mins 1st addition / Target / 20g / 12.0% AA / 20 mins 2nd addition / Target / 20g …
I am going to harvest some wild hops I found. Is there any way of determining the characteristics like alpha acid? I was thinking of maybe just using them for flavor/aroma/dry, since I have no idea what the contribution would be.
Boiling hops reduces the beta acids that are associated with aroma/flavor. Is there any other advantage to a 30 minute hop addition or could you just increase your 60 minute hop addition to achieve the same IBU, and increase your late hop addition to compensate for flavor/aroma? It seems to me like this would result in the same flavor profile.
Can someone explain the difference in hop bitterness between alpha acids in my wort vs. beta acids bittering during aging? And is it predictable enough to plan for in recipe formulation?
I have been growing and using my own hops for a couple of years now. after harvesting this year I left them out to dry, they have been drying now for a little to long (about two months) they are all brown and papery. just wondering what the effects of being left out are, oxidization? alpha and beta acid loss? should I just toss them?
I'll try this again. If you grow your own hops, would you pay to have them analyzed? If you have had your hops analyzed, did the analysis help you in subsequent brewing? Was it worth the cost (e.g. how expensive was it, what is a reasonable cost per sample, and would you do it again)? BTW - thanks for the editing suggestion, theraccoonbrew :-) I'm not marketing, have honest questions about whether there is a decent level of interest in …
My future stepson is growing hops this coming season here in WA state. I'm a chemist and am thinking of doing the hop analysis for him. I'd like to poll you all and see if there is much interest in having your homegrown hops analyzed. Talked to two local brewing suppliers and they seemed to think that there is growing interest among their home growers in knowing what the IBU's are in their hops. If this seems to be true …
When substituting hops (both varieties and pellet/plug/whole)in a recipe, I would like to keep IBU as close to the recipe target as possible. However, the best utilization chart I can find is in "Designing Great Beers" (Ray Daniels) and it requires you to know the 60 minute boil utilization of your hop variety. Is anyone aware of a resource that provides either these 60 minute boil utilizations or enough information to complete the IBU calculation? Also, how much variance is …