“HOPPING” YOUR BEER - Iredell Brewers United...trichromes of hop cones.[2] L-Phenylalanine...
Transcript of “HOPPING” YOUR BEER - Iredell Brewers United...trichromes of hop cones.[2] L-Phenylalanine...
“HOPPING” YOUR BEER
A Few Things You Should Know
TOPICS
What we Love About HopsPlanning Which Hops to UseWhen and How to Use HopsBitterness/Malt Balance
WHAT WE LOVE ABOUT HOPS•Balances out sweetness with bitterness•Antiseptic that helps to preserve beer•Adds flavor and aroma
Alpha Acids
•Isomerize during the boil. •Longer boil = more bitterness •Hops high in alpha acids are used as bittering hops and added early in the boil.
Beta Acids•Do not isomerize •Contribute aroma rather than bitterness. •Hops with high amounts of beta acids are added late in the boil or post boil in the fermenter.
Essential Oils
•Contribute to flavor and aroma. •Hops with desirable essential oils are added late in the boil or post boil so the oil don’t get boil off.
Flavanoids(xanthohumol)
Xanthohumol is a prenylated chalconoid derived from a plant type III PKS, and is synthesized in the glandular trichromes of hop cones.[2] L-Phenylalanine serves as the starting material, which is converted to cinnamic acid by the PLP-dependent phenylalanine ammonia lyase.[5][6] Cinnamic acid is oxidized by cinnamate-4-hydroxylase and loaded onto Coenzyme A (CoA) by 4-coumarate CoA ligase to yield 4-hydroxy-cinnamoyl CoA, the starter unit for PKS extension.[5][6] This molecule is extended three times with malonyl CoA, cyclized through a Claisen condensation, and aromatized through tautomerization to form naringenin chalcone (chalconaringenin).[5] This intermediate has the potential to form a variety of different products depending on the enzymes that modify the core structure.[2][5] In the case of xanthohumol, a prenyltransferase called Humulus lupulus prenyltransferase 1 (HlPT-1) attaches a molecule of dimethylallyl pyrophosphate from the DXP pathway.[7] HlPT-1 has a broad substrate specificity and also participates in making other prenylated flavonoids in the hop plant.[7] Finally, an O-methyltransferase methylates a phenol substituent using S-adenosyl methionine.[6] Total syntheses of xanthohumol and derivatives have been achieved, though extraction from hops remains a primary source.
•All the good stuff is contained in a yellow sticky substance in the hop’s lupulin gland
PLANNING WHICH HOPS TO USE
HOP FLAVOR CONTRIBUTION
BYO.COM HANDY
HOP CHART
https://byo.com/resources/hops
Select Beer Style
Find Hops with Desirable Alpha Acid and Flavor
CHOOSING A HOP FORM
Pellets Plugs Whole
WHEN AND HOW TO USE HOPS
TYPES OF HOPPING
Traditional Continuous Hop Bursting
Whirlpool Hopbacking First Wort
Dry Bottle Dispenser
Traditional Hopping
• High alpha are hops added early in the boil for BITTERING
• Low alpha acid hops are added late in the boil for AROMA
Continuous Hopping
• Continuously adding hops throughout the boil
• Claims to add more hop character to the beer
• Criticized for wasting hops because bittering hops are not boiled long enough and aroma hops are boiled too long.
Hop Bursting
Hops are added at the end of the boil to give b e e r l e s s bitterness but l o t s o f h o p fl a v o r a n d aroma.
Whirlpool Hopping• A d d h o p s w h i l e
rotating wort in the b o i l k e t t l e t o concentrate hops and coagulated protein in the center so it settles in the middle of the bottom of the tank.
• W h i r l p o o l i n g minimizes the amount o f d e b r i s b e i n g transferred to the fermenter.
Hopbacking
Beer is strained through fresh unboiled hops to add additional hop character. The hopback also strains boiled hops and coagulated protein (hot-break) out of wort.
First Wort Hopping
• Adding bittering h o p s d u r i n g m a s h r u n o f f into the boi l kettle prior to the start of the boil.
• Supposedly adds a more rounded hop bitterness.
Dry Hopping
• Any wort addition after the wort has cooled.
• Adds flavor and aroma but not bitterness
• D r y h o p a f t e r fermentation has begun.
• H o p s a r e a h o s t i l e environment for bacteria and the beer has alcohol so the risk of contamination is low.
Bottle Hopping
Add hops to the priming solution when you boil it.
Dispenser Hopping
• Filtering beer through a dispenser called a Randall during serving adds hop aroma and some hop flavor.
• Creates lots of foam so you have to constantly r e l i e v e a n d a d j u s t pressure to keep beer pouring good.
TECHNIQUESBagging Loose Krausen Hopping Hop Aroma Tea
DescriptionPutting hops into a bag
and adding to the boil or to conditioning beer.
Putting hops directly into the boil or into beer while
it is conditioning.
Adding highly hopped fermenting beer to a beer
while it is conditioning.
Processing hops and two quarts of boiled 1.005-1.015 wort with a french press then
adding the tea to the beer after primary fermentation to add hop flavor and aroma but
little bitterness..
ProsLess hop particulate in
your chill plate, and finished beer.
Good hop utilization.Aids in conditioning the
beer. Helps remove diacetyl from lagers.
You get more aroma than with dry hopping and you add
almost no additional bitterness
ConsHop utilization drops by
10-15% so add more hops to compensate.
Potential for clogging brewhouse plumbing and
chill plates
Can potentially dilute your beer, distort the color and could make the beer less hoppy if less hoppy than
the base beer.
Could cause the beer to start to ferment so let it go until it
finishes if it does.
BITTERNESS/MALT BALANCE
BALANCEBU:GU = Bitterness to Gravity Ratio
Bitterness Unit
Gravity Unit
Hop Bitterness vs. Malt Sweetness
IBU = 25 OG = 1.050
GU = The last two digits of the OGBU = IBUs
EXAMPLE
BU = 25 GU = 50BU:GU = 25 / 50 = 0.5
The Higher the BU:GU the more bitter the beer1.0 = Highly Bitter | 0.5 = Balanced | 0.1 = Low Bitterness
NOTE: ATTENUATION LEVEL WILL AFFECT BU:GU
Low attenuation will reduce perceived bitterness
http://www.pencilandspoon.com/2012/11/forgot-ibu-think-about-bugu.html?m=1
BU:GU CHART
https://www.scribd.com/document/347480144/beer-bitterness-ratio-chart-bu-gu-pdf
EXAMPLE BU:GU CALCULATION
BU = 59.5 GU = 50 BU:GU = 59.5 / 50 = 1.19
BU:GU CHART
ALTBIER RECIPE BU:GU 1.19
REFERENCES
• Hops: wikepedia.com, https://en.wikipedia.org/wiki/Hops
• The Best of Brew Your Own: Hop Lovers Guide: https://byo.com/store/special-issues/hop-lovers-guide
• Hop Breakdown: Ales to Lagers, http://alestolagers.blogspot.com/2010/05/hop-of-week-hop-breakdown.html
• Forget IBU, think BU:GU: PencilandSpoon.com: http://www.pencilandspoon.com/2012/11/forgot-ibu-think-about-bugu.html?m=1
• Balancing your Beer with the Bitterness Ratio, beersmith.com: http://beersmith.com/blog/2009/09/26/balancing-your-beer-with-the-bitterness-ratio/