Craft beer craft: hop delivery
Craft beer craft: hop delivery
We now use the brewing process to talk about rink delivery skills:
Sugar hops are the hops directly into the sugar bucket. Hops are usually placed on the buckwheat layer before washing. Sugar hops have a better balance and are conducive to beer style. Of course, it can hardly contribute to bitterness.
Sugar hops are rarely used today because they do not contribute to cooking and therefore don't contribute to bitterness. The contribution of hops flavors is also minimal, and the hop flavors that are timely contributed will also be evaporated during the subsequent cooking process.
Most of the reports in the literature about sugar hops are about lowering the pH of the mash instead of the hops itself. Because hops are expensive and there are many ways to adjust the pH of the mash, I can't see enough reasons for home brewing lovers to use sugar hops.
The head of wort hops
At the beginning of the filtration process, the first wort hops were added to the cooking pot. Do not want to give sugar hops, the first wort hop will participate in the cooking process, which will contribute bitterness in the wort. The head of wort hops is an old-fashioned German method that revived thanks to the home-brewing revolution. In the wine tasting test, the beer made using the first wort hops was considered to be smoother, more coordinated, and has a better aftertaste. I personally experimented with the first wort hops and benefited from it, it can provide a more smooth and balanced bitter taste. I even use the first wort hops in the hop-style beer, which can reduce the bitterness value while keeping the balance of hop malt.
Prickly-flowered and boiled hops are a large number of hops added during cooking to increase the bitter taste of beer. The hops release alpha acids during cooking to produce a bitter taste in the beer. In general, the longer the cooking time, the higher the bitterness. Generally, boiled hops are added at the beginning of boiling.
Boiled mid and late hops
The hops added 5 to 15 minutes before the end of boiling are called mid-to-late hops. The hops added at this time are not for the purpose of adding bitterness, but for adding more hops to the beer. In the instant, the late hops will also contribute a small amount of bitterness. The hops in the middle and later stages of cooking are generally flavored hops. The volatile hops have a high oil content, which can bring beer and hops flavor to the beer. When cooking for 10-20 minutes, the vast majority of hop oil will evaporate.
The hops should only be used in the middle and late brewing season, and the cooking time should not exceed 10 minutes, so that more hop oil can be retained. Boiled hops are suitable for beer that requires hop flavor.
Swirling precipitation hops
The hops that were placed before cooling the wort after boiling was finished. The hop oil will be transferred from the hops to the wort before the wort cools. Spindrift hops rarely contribute bitterness values, but they can contribute more hop flavor.
Dry hops are generally put in late or late ripening. Delivery time usually varies from a few days to several weeks. The hop dry throw is generally used to add hop flavor to the beer. The hop dry throw does not contribute to the bitterness value.
The basic method is to add a few hops to the post-bake beer before bottling. If you use Keg barrels, the average amount of hops is enough. The dry hops are preferably hops, suitable for hop-studded beer, such as IPA.
Multiple processes to add multiple hops
Experienced home-brewing enthusiasts generally use a combination approach to deliver hops, which has achieved the desired effect of the intended beer style, such as the prominent hop style IPA. Many hop lovers will make heavy use of sugar hops and boiled hops, followed by a hop add process, including the final hop shot.
I personally recommend not to be too complicated. I usually only add one boiled brewer or a first wort hop to contribute bitterness. Then, depending on the situation, the hops contribute 5-10 minutes before the end of the boiled season. For certain beer styles, I also use high alpha acid hops during the cooking stage, and the awards are reserved for the middle and late stages of cooking and dry throwing.
For beer that does not stand out in the hop style, I recommend adding a contributing position to a single hop, usually added in the first wort, which is smoother and more coordinated.
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Beer Brewing is science,but also artical!