Can someone explain the difference between aroma and flavour hops methods?
I usually let my hops pellets steep in boiling water for 10 mins. Which method is this?
Malty
Hops
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da_damage_done
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in a nutshell boiling for 10mins probably contributes to flavour (and possibly even bitterness depending on the type of hop) more than aroma
aroma hopping is usually throwing the hops in at flame out or dry hopping in the primary or secondary
little or no boiling means that the hops retain their aroma and that it is not lost through boiling
aroma hopping is usually throwing the hops in at flame out or dry hopping in the primary or secondary
little or no boiling means that the hops retain their aroma and that it is not lost through boiling
Thanks guys, now a follow-up question.
I read about brewers using two or three lots of the same hops to achieve bitterness and aroma etc.
What's to stop you using the one lot for all three, e.g.
Steep in hot water - 5 mins for AROMA
Boil gently in new water - 10 mins for FLAVOUR
Boil in new water - 30 mins for BITTERNESS
-all using the same hops bag.
Why don't people do this? I figure the bitterness must still be in there if it hasn't been boiled out. Is there a drawback to this approach?
Malty
I read about brewers using two or three lots of the same hops to achieve bitterness and aroma etc.
What's to stop you using the one lot for all three, e.g.
Steep in hot water - 5 mins for AROMA
Boil gently in new water - 10 mins for FLAVOUR
Boil in new water - 30 mins for BITTERNESS
-all using the same hops bag.
Why don't people do this? I figure the bitterness must still be in there if it hasn't been boiled out. Is there a drawback to this approach?
Malty
Bitterness is provided by the alpha acids, which take the longest to come out of the hops and are least volatile. Flavour is provided by the moderately volatile compounds which take a medium time to come out of the hops into solution. Fragrance is provided by the most volatile compunds which come out of the hops almost immediately.
Therefore, when you put in the bittering hops, the fragrance molecules are released into solution immediately, and then evaporate. The flavour molecules come next, but over the course of a few minutes are also lost. Then over time the alpha acids are dissolved and contribute to the bittering. These hops stay in the boil, and are used up.
Next, you add the flavour hops, and try to time it so that although the most volatile fragrance molecules are lost, the flavour is not all lost.
Last you add the fragrance hops as close to the end of the boil as possible so that the volatile compounds have time to dissolve in the wort, but are not all lost to evaporation.
You need fresh hops at every step, and you don't remove the ones that you put in until the end of the boil, if at all.
Therefore, when you put in the bittering hops, the fragrance molecules are released into solution immediately, and then evaporate. The flavour molecules come next, but over the course of a few minutes are also lost. Then over time the alpha acids are dissolved and contribute to the bittering. These hops stay in the boil, and are used up.
Next, you add the flavour hops, and try to time it so that although the most volatile fragrance molecules are lost, the flavour is not all lost.
Last you add the fragrance hops as close to the end of the boil as possible so that the volatile compounds have time to dissolve in the wort, but are not all lost to evaporation.
You need fresh hops at every step, and you don't remove the ones that you put in until the end of the boil, if at all.
w00t!