Finishing hops

Commissioned for the Wind River Systems Halloween Party, it was second of three beers brewed over the 1992 Labor Day weekend. It boasts a thick head, but needs more flavoring and finishing hops. It was, however, bitter enough. Good body and color. Overall, a nice beer. 

It also could use more finishing hops, so try your hand at it ... 

The nose is very malty. More finishing hops would have made this perfect. The / color is a wonderful ruby red. This actually turned out more like an Oktoberfest than a Maerzen. My best batch thus far. 

This recipe allowed us to make two beers in one brewing. You may want to boost the finishing hops for the porter. They were a little disappointing at this level. Perhaps use a British hop in order to accomplish this. I used Hallertauer to avoid any clash between German and English Hops. Each beer has a nice chocolate note. Again, porter can use more hop character. It is nicely balanced between body and bitterness. You may want to cut the dextrin malt down to lower the terminal gravity somewhat. For the doppelbock, you may want to re-pitch with fresh yeast when you transfer it to Hie secondary fermenter. 

The use of hops in the form of hop extract has spread rapidly the yield of the extract is better, yet insufficient. The production of a satisfactory hop extract quahty, ie, no taste difference to beer hopped by using other "natural" hop products, has appeared to be a science or art in itself Use of the right solvent and distillation is the key point, and many unsuccessful attempts have been made. The latest and most successful method, using the so-called Hquid carbon dioxide extraction, meets the high quaUty demands almost perfecdy. Preisomerization of the resins makes it uimecessary to boil them with the wort they can be added directly to the finished beer to avoid poor yield (through boiling) and the loss of resins (during fermentation). 

As he hopped along, he thought he saw a few dark clouds in the distance. [ finish the story ]... 

The Problem The tortoise and the hare are both poised at the starting line of a 1-mile race. The tortoise can muster up a full 1-mile-per-hour speed, and the hare boasts a hopping speed of 8-miles-per-hour. The starter s gun sounds, and both take off at their top speed. After one minute, the hare decides he has time to take a nap and snoozes for the next 54 minutes. He wakes up and makes a dash for the finish line. How long does it take him to catch up to the tortoise ... 

The extraction of the bitter substance of hops is a complex process. During boiling and subsequent fermentation, large losses of bitter substances are incurred, and only 25—30% of the bitter substances in hops are present in the finished beer. The amount of loss depends on composition of the wort, pH, etc. Much of these bitter substances is adsorbed by the warm sludge and is lost during its separation. Wort boiling takes place in the wort kettle or copper of various constructions. An example appears in Figure 7. 

Beer sometimes contains very small proportions of arsenic derived from the malt, sugars, hops, etc., used in brewing, and as the maximum amount allowable is one-hundredth of a grain of arsenic (As2Os) per gallon of the beer, it is advisable to keep a systematic check on the materials employed and also on the finished beer. 

I finish work at the farm at 1 30 p.m., pick a few vegetables, hop in my car, and head home for lunch. As I turn into our gravel driveway, the car tires crackle and my stomach growls. I m starving, not having eaten anything since breakfast. I gather my tea mug, a bag of kale and tomatoes, and my sweater and head to the mailbox, my arms full. 

This produces a medium-bodied pale ale that is a dark copper in color with good balance between malt and hops. It has a nice spicy hop finish. Its simplicity and single-stage plastic fermentation makes this an excellent recipe for novice homebrewers. Bullhead Fury captured a third place ribbon at the 1992 Red River Valley Fair Homebrew Competition. 

V ounces Mt. Hood hops, in boil 60 minutes % ounce Cluster hops, in boil 30 minutes lYio ounces Cascade hops, in boil 30 minutes IV ounces Kent Goldings hops, finish Wyeast 1098 British liquid ale 1 liter wort, for priming... 

This is a nice copper-colored American-style pale ale. Medium-bodied with light to medium hop finish, it is an enjoyable brew. The lower hopping levels and complex malt flavors are not overpowering, so even the uninitiated life beer drinker should be able to handle a pint or two. If Olde Hag will be served to anyone wishing a more assertively-hopped brew, simply add 1 ounce Willamette in the final 5 minutes of the boil. Olde Hag was originally served at my wife s 40th birthday party. This is a very nice party pale ale and is great on draft ... 

If you re hooked on the hoppy complexity of the likes of Pete s Wicked Ale, you re going to love this one. Whole hops work best in the finish, and Hallertauer Hersbrucker hops may be substituted for the Northern Brewer hops. 

This recipe turned out quite well, and I didn t miss finishing or aroma hops at all. The recipe is based on one for Scotch Ale from Dave Miller s book,... 

This is a rich, dark brown, malty brew with very little hop presence. The relatively small quantities of chocolate malt and roasted barley come through very well in the finish. This is a good example of a 70 shilling Scottish Ale. This finished fourth in the Prairie Homebrewing Companions Scottish Ale competition. 

I found this to be a nice change of pace from the pale ale and stout rut that homebrewers often get caught up in. I used a mixed culture to minimize the clove character of 3056 while still allowing some of it to come through. The Irish moss is not important in this recipe, as cloudiness is an acceptable characteristic of this style. Additionally, any noble hop is acceptable to bitter with. I just happen to have an ounce of Kent Goldings around. Attention should be paid to keep the correct mash temperatures, as this beer should have a dry finish. I found the honey to be a subtle touch which almost goes unnoticed. You ll enjoy this one. 

Hop oil contains a series of thioesters (Table 13.7) the combined amount of which in steam-distilled hop oil usually exceeds 1000 ppm. The level of thioesters in the oil does not appear to be affected either by treatment of hops with elemental sulphur on the bine or by sulphur dioxide kilning [50]. Thioesters are formed in hops largely by the action of heat, so low levels will be introduced into beer by dry hopping. Few sulphur volatiles survive 60 min of wort boiling but after late addition of hops to the copper most of the sulphur compounds discussed above are present in the wort including the thioesters. During fermentation dimethyl trisulphide and some of the thioesters disappear but some sulphur volatiles survive into the finished beer S-methyl 2-methylbutanethiolate is the principal thioester to survive. This last ester and 5-methyl hexanethiolate, the thioester with the lowest taste threshold, are the major thioesters introduced into beer by dry hopping [50]. 

The hop resins are not very soluble in wort the solubility of humulone and lupulone is dependent on temperature as illustrated in Fig. 14.5. [63]. Thus at the pH of wort (5-0) only 40 mg of humulone is soluble in one litre of water at 25°C and 60 mg/1 at 100°C. The solubility of lupulone is much less 1-2 and 9 0 mg/1 at 25°C and 100°C respectively. If, therefore, hops containing, say, 5% of a-acid are used at a rate of 0 28 kg/hl (1 Ib/barrel), all the a-acid could go into solution at 100°C to produce a wort containing 56-6 mg of a-acid/1. However, on cooling such a wort, humulone would be precipitated on to the break from the supersaturated solution. After fermentation, when the pH drops to 4 0, and the wort is conditioned at about 0°C any humulone in excess of 5 mg/1 (Fig. 14.5) will be precipitated, and in practice only small amounts of humulone are detected in finished beer. The most important bittering principles found in beer are the iso-a-acids formed from a-acids during wort boiling. 

Some of the dimethyl sulphide in barley and malt is oxidized to dimethyl sulphoxide (CHg-SO-CHa) together with a trace of dimethyl sulphone (CH3 S02 CH3). Malt contains 1 42-3 7 ppm of dimethyl sulphoxide. Yeasts are capable of reducing dimethyl sulphoxide back to DMS and this may be one source of DMS present in finished beer [116]. Late addition of hops during wort boiling also contributes dimethyl sulphide, and dimethyl trisulphide, to wort. 

Methylene chloride is used as an extractant in the recovery and purification of a wide variety of materials including oils, fats, and waxes. The chemical is used for the decaffeination of coffee and tea, oleoresin extraction from a variety of spices, and for the extraction of hops. As with tablet coatings, little or none of the chemical remains in the finished product. 

Contents History of Brewing Basic Beer Brewing Steps Malting Mashing Hopping Fermentation Finishing... 

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