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I found this graph from brewsupplies.com which tells the effect of adding hops at various times in the boil.



The graph seems to say this:

• Adding a hop about 7 minutes before the end of the boil will give maximum aroma. The aroma will start to disappear if the hop is left boiling for longer than 7 minutes, but the hop will start to influence flavour.
• Optimal time for flavour is boiling for around 20 minutes. After 20 minutes, flavour will start to disappear and bitterness will increase.
• After about 40 minutes the hop is bittering only, with maximum bittering effect around 60 minutes.

But what about flame-out? According to this graph, adding at 0 minutes - which many recipes do - has no effect on aroma, flavour, or bitterness.

I've always felt uneasy about adding at 0 minutes. My understanding was this: Add the hops when switching off the gas, leave for about a minute, transfer to the cooling sink and take out the hop bag, then cool the wort down. Maximum time the hops would be in for is 1-2 minutes.

So, is my interpretation of flame-out wrong? Or should I be following the graph and adding at 7 minutes rather than flame-out?

Have seen that graph before 2 and in my experience its not quite right.

My usual hop schedule is 60 mins for bittering, 15-30 mins for flavour with 20 mins being more often where i add them and then a big flameout addition for aroma.

I found that boiling the hops for any length of time reduces the aroma so i go for the steeping option. Dump the hops in at flameout, whirlpool till my arm nearly falls off then spend the next 10 mins setting up the chiller. Start chilling.