a look at hop utilization
DESCRIPTION
A Look at Hop Utilization. AC Golden Brewing Company Jason Meherg, Jason zumBrunnen and Jeff Nickel. Overview. History: what is bitterness and how do you measure it Our test results Your results: discussion time. What is Bitterness. International Bittering Unit - PowerPoint PPT PresentationTRANSCRIPT
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A Look at Hop Utilization
AC Golden Brewing CompanyJason Meherg, Jason zumBrunnen
and Jeff Nickel
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Overview
• History: what is bitterness and how do you measure it• Our test results• Your results: discussion time
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What is Bitterness• International Bittering Unit– The measure of Iso-Alpha Acids and other
bitterness compounds in solution
– 1 BU = 1 mg/L or 1 ppm
– Alpha Acids vs Iso-Alpha Acids
– Beta-Acids and Essential Oils
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Alpha Acids
• Soft resin fraction
o Humuloneo Cohumuloneo Adhumulone
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• BB
• Beta Acids – Lupulone and the Ad-, Co-, and Pre- analogues
Beta Acids & Essential Oils
• Essential Oils– Myrcene, Farnesene, Linalool, and Carophyllene– Over 300 others and growing
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Tinseth and DaneilsHop utilization 1.055specifc gravity
Boil timeTinseth aa% Daniels aa%
0 0 0.0650.089504 0.06
100.145977 0.15150.181609 0.15200.204092 0.19250.218277 0.19300.227228 0.24350.232875 0.24400.236438 0.24450.238686 0.27500.240105 0.2755 0.241 0.27600.241565 0.3650.241921 0.3700.242146 0.3750.242288 0.34800.242377 0.34850.242434 0.34900.242469 0.34 0 10 20 30 40 50 60 70 80 90
0
0.05
0.1
0.15
0.2
0.25
0.3
0.35
0.4
Alpha Acid utilization (13.5 Plato wort)
DanielsPolynomial (Daniels)Tinseth
Boil Time (minutes)
Alph
a Ac
id u
tiliza
tion
%
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How to Measure Bitterness
• UV Spectrophotometric Method
• HPLC
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UV Spec
• Industry proven wet method• IBU = Abs275 x 50
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Automated UV Spec
• Skalar is automated version • Reduces human variable
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IAA Spec Method
• Very similar to standard BU method• Measures Isomerized acids • Includes two additional separations with
methanol• Read at UV 255 nm• IAA = [(Abs255 x 96.15)+0.4]*3– Report IAA in mg/L
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HPLC• Uses liquid mobile phase to separate
components of a solution• Mixtures injected under high pressure into
packed columns• Individual components resolved by adsorption
or desorption• HPLC Mass Spec a further advance– Reduces “chatter”
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Which is Right?
• Development of method• Benefits and negatives to both• Cost• Measure of perceived bitterness • Oxidized co-products contribute
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Our Turn
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Hops go Where?
• Mash Hopping–Old technique– Enhances “kettle hop” character
• First Wort Hopping– Also been around a long time– 1995 Brauwelt paper brought it back
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ACG BU Study
Brew Description OGCalc
KKO BUStart Boil 20 min End Boil Whirlpool
13 hop additons: 80 min, 20
min, WP15.0 134.0 n/a 49.19 94.7 98.01
2 Same as Brew #1 15.0 134.0 n/a 50.3 93.2 100.67
350% of WP hop added at
Mash15.0 134.0 16.2 62.17 98.97 116.46
450% of WP hop added at First
Wort15.0 134.0 38.6 91.86 109.97 128.84
BU Tests
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ACG BU Study: Conclusions
Brew Description Start Boil 20 min End Boil Whirlpool
1 3 hop additons: 80 min, 20 min, WP n/a 49.19 94.7 98.01
2 Same as Brew #1 n/a 50.3 93.2 100.67
3 50% of WP hop added at Mash 16.2 62.17 98.97 116.46
4 50% of WP hop added at First Wort 38.6 91.86 109.97 128.84
BU Tests
Tests 1 and 2
80 min hop additon gives about 50% of BUs -close to calculated numbers
Whirlpool addition contributes about 5-7%
Note that the WP sample pulled at start of cooling: by end of cooling the BU had increased by 20
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ACG BU Study: Conclusions
Brew Description Start Boil 20 min End Boil Whirlpool
1 3 hop additons: 80 min, 20 min, WP n/a 49.19 94.7 98.01
2 Same as Brew #1 n/a 50.3 93.2 100.67
3 50% of WP hop added at Mash 16.2 62.17 98.97 116.46
4 50% of WP hop added at First Wort 38.6 91.86 109.97 128.84
BU Tests Mash Hop Test:
Sample pulled at 85C after 120 min mash and lauter time
16 BU measure even though not at isomerization temps
Higher overall finished BU and WP utilization
Note: we used pellet hops for standard, not cones, so greater possibilty of lupulin transfer
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ACG BU Study: Conclusions
Brew Description Start Boil 20 min End Boil Whirlpool
1 3 hop additons: 80 min, 20 min, WP n/a 49.19 94.7 98.01
2 Same as Brew #1 n/a 50.3 93.2 100.67
3 50% of WP hop added at Mash 16.2 62.17 98.97 116.46
4 50% of WP hop added at First Wort 38.6 91.86 109.97 128.84
BU Tests First WortHop Test:
Sample pulled at start of boil after 45 min lauter and heating time
39 BU measure
Higher overall finished BU, and substantially higher WP utilization
Note: we used pellet hops for standard, not cones, so greater possibilty of lupulin transfer
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Home Brew Study
Sample IBUs D-Fraction Iso-co-Hum Iso-n-Hum Iso-ad-Hum Total IAAMash Hop 30.11 4.27 4.67 5.25 0.68 14.87 6.84 3.38First Wort Hop 43.98 4.04 10.97 14.86 2.15 32.02 19.98 14.5460' Addition 43.15 5.60 9.04 11.15 1.57 27.36 19.59 12.425 ' Addition 48.79 6.44 1.89 2.56 0.51 11.40 22.50 5.18WP Addition 49.22 6.47 2.51 4.91 0.52 14.41 22.45 6.54
Utilization by BU
Utilization by IAA
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Dry Hop Study
Sample IBUs D-Fraction Iso-co-Hum Iso-n-Hum Iso-ad-Hum Total IAA IBU * 0.8513A - Pre DH 35.97 2.91 8.92 16.21 1.51 29.55 30.62A - Post DH 46.37 13.77 12.19 20.04 2.15 48.15 39.47B - Pre DH 22.25 2.51 4.90 10.16 0.97 18.54 18.94B - Post DH 34.29 10.62 6.07 11.08 1.23 29.00 29.19C - Pre DH 58.73 26.79 10.84 12.16 1.51 51.30 50.00C - Post DH 60.60 51.75 13.35 12.52 1.58 79.20 51.59
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Special Thanks to:
AC Golden: Fletch, Kent, Ben and ChrisDr. Bob
Dr. David RyderRyan Pikna
Jaimie Lowe