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Hops Class - Part 2. By: Nathaniel “Droopy” Sears For the Brewing and Distilling Center Knowledge is Power. Review of first class. Pictures of hops Pictures of hop farms Planting and training Varieties Harvesting Hop Farm statistics Pellet types Hop products IBU formula
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Hops Class - Part 2 By: Nathaniel “Droopy” Sears For the Brewing and Distilling Center Knowledge is Power
Review of first class • Pictures of hops • Pictures of hop farms • Planting and training • Varieties • Harvesting • Hop Farm statistics • Pellet types • Hop products • IBU formula • Parts of a hop cone • Alpha and Beta acids
What is it called? What is it called when a beer is brewed without hops?
Answer: A Gruit Gruit is a drink from olden times, a drink much like beer, but made without the use of hops. Instead of hops, bittering herbs of different varieties were used, and there is evidence to support the idea that beer without hops is a different and livelier experience on many levels. Gruit was swept under the rug when beer purity laws ravaged the brewers of Europe in the 1500s, but is now making a revival.
Gruit Since 2013, craft brewers with an interest in making gruit ales have banded together to mark February 1 as International Gruit Day.The day is intended to raise awareness of and pay homage to the historical traditions of brewing with botanicals.
How to plan hops for your beer in brewing • When you need to write a recipe from nothing, there is a lot to consider. • We’ll focus primarily on hops for this class. (Aaron will handle writing recipes in another class.)
Planning out hops when writing recipes • Plan out what type of beer you want to do and what malt, hops, yeast, and water character will be exhibited. Certain types of speciality malts play well with certain hops over other hops. Your water profile and yeast profile will also play a role. • Research recipes online and ask people their opinion. It never hurts to get other opinions. Don’t let pride get in your way of making your beer. • Pick a style. For our purpose I’m going to choose to do a chocolate porter recipe to display hop profiles when working with a darker, sweeter beer.
Comparing hops in styles Blonde Ale GRIST 7 lbs 12.0 oz US 2-Row (84.4%) 11.0 oz Wheat Malt (7.5%) 8.0 oz Crystal 10 (5.4%) 4.0 oz CaraPils (2.7%) IBU total: 20 HOPS Magnum/Warrior/Galena – Boil 55 min 7.00 g Cascade – Boil 25 min 7.00 g Cascade – Boil 10 min 7.00 g CTZ – Boil 10 min 7.00 g Cascade – Boil 5 min 28 grams total
...continued IPA recipe 60 IBU total GRIST 10 lbs 2.0 oz US 2-Row (80.2%) 1 lbs 12.0 oz Munich Malt – 10L (13.9%) 12.0 oz Honey Malt (5.9%) HOPS Simcoe – Boil 60 min 14 g Simcoe – Boil 30 min 15 g Mosaic – Boil 20 min 30 g Mosaic – Flameout (15-20 min stand) 15 g Simcoe – Flameout (15-20 min stand) 60 g Mosaic – Dry hop #1 (5 days) 15 g CTZ – Dry hop #1 (5 days) 30 g Nelson Sauvin – Dry hop #2 (3 days) 15 g Simcoe – Dry hop #2 (3 days) 194 grams total
Differences in stout and porter Let’s look at the differences between stout and porter with a focus on the hop profiles.
BA Guidelines for Stout vs Porter American-Style Imperial Stout • Color: Black • Clarity: Opaque • Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character. • Perceived Hop Aroma & Flavor:Medium-high to high with floral, citrus and/or herbal character. • Perceived bitterness:Medium-high to very high and balanced with rich malt character. • Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent. • Body: Full
BA Guidelines for Stout vs Porter American-Style Imperial Porter • Color: Black • Clarity: Opaque • Perceived Malt Aroma & Flavor:No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present. • Perceived Hop Aroma & Flavor:Low to medium-high • Perceived bitterness:Medium-low to medium • Fermentation Characteristics: Fruity-estery flavors and aromas should be evident but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should be absent. • Body: Full
Chocolate Porter Recipe 25 barrel Chocolate Porter recipe • American Pale 2 Row - 725 lbs - 72.5% • American Chocolate - 75 lbs - 7.5% • American White Wheat - 50 lbs - 5% • American Crystal 120 - 25 lbs - 2.5% • American Black Malt - 25 lbs - 2.5% • Flaked Oats - 50 lbs - 5% • Rice Hulls - 50 lbs - 5% Brewing Additions • Nugget - 16oz - 60 minute • Nugget - 12oz - 30 minute • Cluster - 24oz - 30 minute • Cluster - 32oz - 5 minute • Cacao Nibs - 30 lbs at 10 minutes
Why did we choose those hops? • Discuss and hypothesize.
Nugget and Cluster • Nugget can be used as a bittering hop. Aroma: Specific aroma descriptors include mild, pleasant, herbal aromas. • Cluster is one of the oldest hop varieties grown in the United States and until the late 1970s, accounted for the majority of the country’s hop acreage. Its pedigree is unknown, however hybridization of imported varieties and indigenous male hops has been suggested. Cluster is an excellent dual purpose hop and is often used in the reproduction of historical beer styles. Aroma: Specific aroma descriptors include floral, earthy and sweet fruit.
Nugget and Cluster work well in dark beers. But, there is a different reason we chose to brew this beer with nugget and cluster...
It’s what we had access to at work that would work in this style of beer. We were low on hops and here was my choices to brew a porter with. • Cascade • Falconer’s Flight 7 C’s • Nugget • Cluster • Simcoe Would any of these other hops be good for a chocolate porter?
Discuss The reason I wanted to tell you guys why I chose those hops is in brewing, like a lot of things, life happens. This is a real world experience. You may never have the perfect situation and get to buy or choose everything you want all the time. You have to work with what you got sometimes. It may not be what you want to do, but sometimes there is choices you have to make. We chose Nugget and Cluster because they had the least citrus/juicy/tropical impact on a beer. Cascade, Simcoe, and FF7C’s would have all contributed tropical and/or citrus notes on the beer, which we did not want to mix with the cacao nibs.
Nugget and Cluster continued... It worked out because Nugget is a versatile style that is great for bittering. We were fortunate that it is a common bittering hop from some ipa’s to porters and stouts. Cluster also worked out well because it is used as an aroma hop in porters and stouts as well as light beers. The point is that sometimes you have to use what you have, even though it may not be your first choice, but it will work out if you do your research and understand what you are working with.
Sensory I created two hop teas for us to taste. One example I added the hops and let the water boil for 30 minutes. The second example I added the hops after the boil as a late addition. Can you guess which is which and why?
Sensory Example A the hops were added at the beginning of the boil. Example B the hops were added at the end for a late addition.
IBU’s continued • Last class, you were taught about calculating IBU’s and the different methods for this. • I wanted to expand a little bit on IBU’s in class tonight
Calculating IBU’s continued... Several factors contribute to changing the IBU’s in your beer • Form (cones, pellets, extracts, etc.) Hop pellets are approximately 10 to 15 percent more efficient than cones • Boiling time and vigor. The relationship between time and utilization is not linear. After 90 minutes, iso-alpha acids break down to unidentified components that are not desireable • Kettle geometry. Large kettles are more efficient, and the difference between a five gallon homebrew system and even a 10 barrel commercial system is startling. • Wort gravity. Utilization decreases as wort gravity increases. However, as alcohol and unfermented carbohydrates increase, a beer may support more IBU’s. Page 188-189 “For the Love of Hops”
Calculating IBU’s continued... 5. Boiling Temperature. In an experiment at Oregon State University, less than 10 percent of alpha acids were converted to iso-alpha acids during a 90 minute boil at 158 degrees, while it only took 30 minutes at 248 degrees to achieve 90 percent conversion, possible in a pH 5.2 buffered aqueous solution but not in beer. Water boils at a lower temperature at higher altitudes, lowering utilization. 6. The pH and mineral content of the water. Efficiency increases with pH. Of course, higher pH is detrimental to trub formation, protein composition, and yeast nutrition, a reminder that decisions about brewing require constant compromise. 7 . The composition of the humulones, those higher in cohumulone being more efficient.
Understanding IBU’s • Read “Understanding IBU and Calculating Utilization” on page 184 • Discuss • 2 labs got extremely different numbers
Key websites to know that help everyday in brewing. www.brewersassociation.org - $155 for individual membership. Full access to website, statistics, information, an included industry magazine subscription, etc. The latest in the industry happenings will be on this website first. www.brewersfriend.com - Great website to help quickly recipe plan to see SRM, IBU’s, ABV, etc. www.probrewer.com - Great website forum to look for new and used equipment. Also, it is the number one job posting site for breweries in the country. It has forums for helping with recipes and pretty much everything as well.
Noble Hops Over the years the word Noble, when referring to Noble hops has been overused or misused for marketing purposes. In fact, true Noble Hops are very specific. I’ll illustrate that on the next few slides.
Noble Hops Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers. The four noble varieties are: • Hallertauer Mittelfrüh • Tettnang • Spalt • Saaz Having been cultivated in specific regions for hundreds of years, noble varieties express terroir much more apparently than cultivars with shorter histories. In fact, the names of the noble hops themselves are identical to the regions in which they were developed. (cont..)
Noble Hops ...This can lead to some confusion. Take Tettnang, for example. Tettnang is the name of a town in the German state of Baden-Württemberg. It’s also the name of the hops variety that is grown in and around that town. In German, Tettnanger means something or someone from Tettnang, just as a Düsseldorfer comes from Düsseldorf and a Berliner from Berlin. So far, so good. But Tettnanger hops are also grown in the Pacific Northwest of the United States. This variety was actually propagated from hops growing near Sankt Gallen, Switzerland, which is on the other side of Lake Constance from
Tettnang, Germany. If you were to purchase American-grown Tettnanger when you actually wanted the true noble variety, you’d probably be disappointed. To help distinguish the authentic varieties when they’re grown in their regions of origin, growers sometimes prefix the cultivar’s name with the area in which the hops were actually grown. So if a supplier carries both American Tettnang and Tettnanger Tettnang, then you know that the former is a Tettnang hops that has been grown in the United States, while the latter is a Tettnang hops grown in its birthplace.
Noble Hops • Terroir - the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.
Noble Hops Read excerpts from pages 58, 59, 100 and 101 • What is a landrace? Answer: A landrace is a domesticated, locally adapted, traditional variety of a species of animal or plant that has developed over time, through adaptation to its natural and cultural environment of agriculture and pastoralism, and due to isolation from other populations of the species.
Questions on Noble Hops? Any questions?
Newer Hop Varieties • Mosaic • Citra • Equinox • El Dorado • Ella • Vic Secret
El Dorado Hops • Origin: US Grown. Moxee Valley of Washington. The Moxee Valley is a sub-growing district of the Yakima Valley and has a slightly cooler climate and is located in the northern part of the Yakima Valley. Due to its cooler temperatures, outstanding aroma crops are grown there. • El Dorado™ was developed by CLS Farms, LLC in 2008 and released in 2010. CLS Farms in a multi-generational family hop farm. • Usage: Dual purpose hop variety with exceptional aroma qualities and high alpha acids. • Aroma & Flavor Characteristics: El Dorado™ consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit. • Botanical Classification: • Family: Cannabaceae • Genus: Humulus • Species: Lupulus
New England IPA’s • Different than the traditional style IPA hopping methods • Grain bill is different • There is a lot of misconceptions. The intent is not to be hazy. Being hazy is a bi-product of how you brew, dry hop additions, and the yeast you use. What do I mean by that? Any guesses?
Sensory Bearded Iris: Highlight Hops are Nelson, Citra, and Simcoe
NEIPA • Discuss Adam Goodwin’s explanation about NEIPA
Formulating hops for a New England Style IPA Grain Bill : Maris Otter Pale - 14lb American White Wheat 2lb Flaked Oats 2lb Hop Additions : Citra - 3oz - 5 min Citra 2oz - 0 min/WP Mosaic 2oz - 0 min/WP Mosaic and Citra 3 oz each - 2 days Mosaic and Citra 3 oz each - 7 days
New England IPA hop additions • Discuss. • Why no bittering addition or early addition? It is very non-traditional for normal beer styles. • Why dry hop twice? • Why whirlpool additions? • Other questions?
Dry Hopping What is dry hopping? It’s adding hops to the beer after it is in the fermenter for aromatics. Does adding dry hops to your beer increase the IBU? Short answer...no. It is not possible because the alpha acids can not isomerize. You may get some “perceived” bitterness from the dry hops, but it will never scientifically add IBU’s. What is perceived bitterness???
Perceived Bitterness Perceived bitterness: Sometimes oxidation off of hops can give add to the bitter taste of a beer. But it doesn’t affect measured IBU’s. Also, certain malts and their by products can put off some bitter notes. Again, this does not affect IBU’s, but will seem more bitter. Also, when dry hopping, the smell will obviously be more pungent in a finished beer. The smell will tell your mind this is a very hoppy beer and your perception of this beer will seem more bitter. Perceived bitterness can be portrayed by several things, but these bittering products, whether by-products of hops, malts, adjuncts, etc can seem more bitter, they never contribute to the IBU’s.
Dry Hopping Methods • The most common method in production breweries is to blow off all the CO2 off a fermenter, open a top port on a fermenter and pour hops in. • Page 210. Schlafly in St. Louis, Missouri was revolutionary in this process. They tried a “hop coffin” method which put hops on 16 screens, then they pumped the beer back and forth through these screens. Very interesting attempt. • Around the same time, Sierra Nevada attempted their Torpedo method. One Sierra Nevada torpedo holds 80 pounds of hops at a time. It’s purged with CO2, then the beer is circulated. Page 131
Dry Hopping Methods for Homebrew There is countless ways to dry hop. You need to just figure out what is best for you and your setup and experiment from there. • Pour pellets in fermenter. • Pour pellets in a hop sock or muslim back, weigh it down with something and throw it in fermenter. • Make a slurry by crushing up the hops, taking some of your wort and mixing them together, then pour in.
