Moving cities and a new workplace has slowed my reading and brewing until now. Here I present, some notes on Chapter 2 of Scott Janish's magnum opus, and how these findings may influence my recipe development and brewing process.
Benefits and Drawbacks of Hot-Side Hopping
Kettle Aroma
- Sesquiterpene hydrocarbon rich hops, when used in the boil, give off earthy, spicy, woody, and herbal aromas.
- Consider in lager hop selection and usage. For instance, in creating a Rye IPA or a Jalapeno cream ale, emphasizing hops loaded with sesquiterpene hydrocarbons may accentuate the spicy characteristic of both adjuncts.
- If you're seeking this spicy or earthy component, selecting hops with alpha-humulene or beta-carophyllene are perfect for use in the boil.
- As brewers increase early-boil hop additions, spicier and earthier hop flavor in the finished beer.
Hop Timing and Kettle Aroma
- Floral components diminish the longer they last in the boil. Spicy components grow if they last in the boil longer than 20 minutes.
- Lagers panel better when hopped both early and late, creating a spicy and floral balance.
- Do early bittering additions with these hops when searching for a fruity/juicy flavor in your IPA:
- Waimea
- Loral
- Citra
- Mosaic
- Galaxy
- Bravo
- Galena
- Columbus
- I'm personally keen on Columbus. Look out for this one in my staple IPA/Pale recipe.
Late Hopping
- Aroma hot-side hopping occurs very late in the boil.
- Dry-hopping during active fermentation can strip hops of their myrcene, which lends green/vegetal qualities, while leaving behind fruity character.
- The oxygen fraction of a hop is often a good indication of its predicted aroma intensity.
- Heavy dry hopping can impart bittering compounds, polyphenols, and resinous vibes to a beer, which is harsh for many drinkers.
- Smaller systems (homebrewers especially) need to boost late-side hopping rates due to evaporation rates on their systems.
- Below are hops high in oil percentage and flavor potential via late hopping:
- Brewers Gold
- Centennial
- Citra
- Ekuanot
- Mosaic
- Simcoe
- Below are hops with lower late hopping potential:
- Cascade
- Cashmere
- Fuggle
- Hallertau
- Magnum
- Perle
- Saaz
Extraction Efficiency
- Use hops high in monoterpene alcohols during the whirlpool and dry-hopping in order to extract hop flavor and aroma. Some examples (in order of highest extraction rates are) ....
- Nugget
- Columbus *whirlpool especially*
- Cascade
- Centennial
- Sorachi Ace
- Avoid Simcoe in whirlpool, but use it in dry-hopping. Simcoe transferred 83% of its thiols to the solution.
Volatilization of Hop Compounds
- Myrcene and Linalool are cut in half after ten minutes in the boil. These are important as fuck! To maintain these into chilled wort, experiment with various whirlpool and dry-hop additions. Perhaps some at flameout and some throughout the whirlpool?
- If you don't want to increase bitterness via these whirlpool and dry-hop additions, experiment with lowered whirlpool temperatures and durations. 185 degrees seems like a sweet spot.
DMS, Hops, and Whirlpool Durations
- A short boil time combined with a long hop stand can produce more DMS in the final beer. This can be remedied by a whirlpool... so just whirlpool!
Whirlpool Oxidation and the Green Onion Thiol
- The "green onion" thiol is linked to hot-side aeration, often from the 2M3MB precursors from hopped wort. Cool your wort before aerating it!
- Further: homebrewers should be careful when stirring wort, as to not introduce oxygen.
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