1. MASSIVE HOP CHARACTER Prepared by : Jeremy Wallis For : WHB Meeting 4 th 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. But first, a refresher on calculating IBUs Hop bitterness is calculated :- 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 www.worthogbrewers.co.za

8. Boil Time (mins) 1.0101.0151.0201.0251.0301.0351.0401.0451.0501.0551.060 00.00 11.421.361.301.251.191.141.091.040.990.950.91 22.792.672.552.442.332.232.132.041.951.861.78 34.113.933.763.593.433.283.143.002.872.742.62 45.375.144.914.704.494.294.103.923.753.593.43 56.596.306.025.765.505.265.034.814.604.404.20 67.757.417.096.786.486.195.925.665.415.174.95 78.888.498.117.767.427.096.786.486.205.925.66 89.959.519.108.708.317.957.607.276.956.646.35 910.9910.5010.049.609.188.788.398.027.677.337.01 1011.9811.4510.9510.4710.019.579.158.758.368.007.64 1112.9412.3711.8211.3010.8110.339.889.459.038.638.25 1213.8513.2512.6612.1111.5711.0710.5810.129.679.258.84 1314.7414.0913.4712.8812.3111.7711.2510.7610.299.839.40 1415.5814.9014.2413.6213.0212.4511.9011.3810.8810.409.94 1516.4015.6814.9914.3313.7013.1012.5211.9711.4510.9410.46 1617.1816.4215.7015.0114.3513.7213.1212.5411.9911.4610.96 1717.9317.1416.3915.6714.9814.3213.6913.0912.5211.9711.44 1818.6517.8317.0516.3015.5814.9014.2413.6213.0212.4511.90 1919.3518.5017.6816.9116.1615.4514.7714.1213.5012.9112.34 2020.0119.1318.2917.4916.7215.9915.2814.6113.9713.3612.77 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 Conventional Approach VarietyFormAlpha Acid Boil TimeMassIBUIBU % GoldingsPellet4.7590 mins5825.986.3% GoldingsPellet4.7520 mins14 3.6 12.0% GoldingsPellet4.75 2 mins14 0.5 1.7%

10. Massive Hop Character Conventional Approach VarietyFormAlpha Acid Boil TimeMassIBUIBU % GoldingsPellet4.7590 mins5828.286.3% GoldingsPellet4.7520 mins14 1.6 12.0% GoldingsPellet4.75 2 mins14 0.2 1.7% New Approach : GoldingsPellet4.7520 mins4711.940% GoldingsPellet4.7510 mins12018.160% GoldingsPellet4.75 0 mins120 0.0 0%

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 ?!