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MASSIVE HOP CHARACTER

is. The. out. Secret. MASSIVE HOP CHARACTER. Prepared by : Jeremy Wallis For : WHB Meeting 4 th October 2006 ~ Based on the article in Zymurgy May-June 2006 ~. Wazzup ?. The latest trend with USA Micro-Brewers is for beers with a ‘Massive Hop Character’ … but how do they do it ?

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MASSIVE HOP CHARACTER

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  1. is The out Secret MASSIVEHOPCHARACTER Prepared by : Jeremy Wallis For : WHB Meeting 4th October 2006 ~ Based on the article in Zymurgy May-June 2006 ~

  2. Wazzup ? • The latest trend with USA Micro-Brewers is for beers with a ‘Massive Hop Character’ … but how do they do it ? • Such beers have shown themselves to be : • Very drinkable (not grassy) • Successful in competitions • Popular with the beer drinking public • Defying what we’ve always thought about hops ! • Advocates include : • Alesmith Brewrey, San Diego , California. e.g. ‘Evil Dead Red’ • Firestone Walker Brewing Company, Paso Robles, California. • How : through the use of almost all of your hops in the last 20 minutes

  3. Hop Basics • Hops are used to provide : • Bitterness • Flavour • Aroma

  4. Hop Basics • Affect of hop boil-time on their contribution to beer :

  5. Hop Basics • Bitterness : • Add hops 60-90 minutes before boil-end • Flavour : • Add hops 5-20 minutes before boil-end • Aroma • Add hops 0-5 minutes before boil-end

  6. Increasing Hop Flavour & Aroma • Add some hops “late” in the boil (T < 20 mins) • Add some hops at the whirlpool stage (post boil) • Run wort through a hop bed during wort chilling (hop back) • Dry-Hopping during secondary fermentation • Dry-Hopping in the keg / cask • Latest technique employed by USA Micro-Brewers : • Add 95% of your hops in the last 20 minutes

  7. Hop Utilisation can be calculated in many ways ! • Tinseth’s approach : Where : • OG = 1.060 (i.e. not as 1060) • t = time in minutes • Or visit :www.worthogbrewers.co.za : Resources / Technical Library / Boiling & Chilling But first, a refresher on calculating IBUs • Hop bitterness is calculated :-

  8. Data here for whole hops, multiply utilisation by 1.1 to get approximation for pellets

  9. Massive Hop Character • Conventional approach on a 1060 ale @ 30.0 IBU, 24 litres wort • Used Tinseth’s Hop Utilisation Calcs

  10. Massive Hop Character

  11. Guidelines for MHC • The example in Zymurgy has : • 40% of the IBUs from a 20 minute hop addition • 60% of the IBUs from a 10 minute hop addition • A final hop addition at zero minutes equivalent in mass to the 10 minute addition • The pros still add say 5% of the IBUs at the start of the boil because it helps reduce the occurrence of boil overs • Hops should be as fresh as possible • Avoid low AA hops (<4% ?) as they will result in considerably more hop mass than you can manage • Select hops for their flavour & aroma qualities • Pellets result in lower hop mass because of their higher utilisation

  12. Guidelines for MHC • If a high IBU beer is desired (e.g. > 50 IBU), then add some bittering hops at boil-start to keep overall hop volume reasonable • Ensure your wort pH is correct (~ 5.0 – 5.2) as higher pH’s achieve higher hop utilisation • Aim for 5% more wort at boil-end to assist with higher hop mass • VERY IMPORTANT for you to be sharp about your post-boil timescales so you don’t take 2 hours to achieve yeast pitching, otherwise all the good stuff goes to waste !

  13. Massive Hop Character Who’s game ?!

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