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Old 12-17-2009, 03:11 PM   #1
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Default Early boil hop flavor VS late boil hop flavor

I was wondering how the time in the boil at which you add hops affect the hop bitterness, if it does at all? I understand that adding early on in the boil can give more bitterness, but how does that flavor (early on in the boil) compare to adding hops much later in the boil?

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Old 12-17-2009, 03:16 PM   #2
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the longer the boil the less hop taste and aroma. simple as that.

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Old 12-17-2009, 03:40 PM   #3
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The 60 IBU bitterness gotten from a 60 minute addition, is no different than a 60 IBU bitterness gotten at a 5 minute addition?
Bitterness is not affected by the time, only flavor/aroma?

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Old 12-17-2009, 03:49 PM   #4
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60 IBUs is 60 IBUs no matter how long it took you to get there.

bitterness is affected by time,amount of hops, and gravity of the boil.

increase time and hops you get more bitterness. increase gravity you get less bitterness.

decrease boil time gives you more flavor/aroma and less bitterness.

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Old 12-17-2009, 06:12 PM   #5
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So regardless of when you put hops in the kettle, the bitterness is just as harsh?

I ask because since I am 3 batches into brewing and I am curious if adding hops at various stages of the boil affects the harshness. Not the level of harshness but the harshness itself. Can you soften the impact of the bitterness yet still have the same level of IBUs may have been a better way to ask.

Not that I care, IPAs are at the top of my "must have on hand" list. Just curious.

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Old 12-17-2009, 06:19 PM   #6
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harshness is a quality of the hops themselves. there is a compound who's name i cant remember right now that attributes to the harshens. some hop varieties have more of this compound than others. right now i cant seem to find the proper passage in my books that give the specifics but i do remember reading it.

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Old 12-17-2009, 06:29 PM   #7
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Quote:
Originally Posted by NAVET View Post
So regardless of when you put hops in the kettle, the bitterness is just as harsh?
Interesting read on late hopping here: LINKY

Some quotes regarding bittering here: "Moving hops to late in the boil not only reinforces the huge hop flavor and aroma, but some brewers suggest it also results in a much smoother, less harsh bitterness.

Greg Noonan in New Brewing Lager Beer writes, “Beers that are heavily hopped in the beginning of the boil exhibit a cleaner krausen fermentation head and are more stable than beers hopped later, but the hop bitterness will be coarser and less pleasant.”

Several homebrewers have reported that after switching a recipe to all late hops, they experienced this effect. David Sousa reports, “The bitterness seemed more rounded and less angular than a regularly bittered beer."
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Old 12-17-2009, 07:32 PM   #8
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I believe the harshness comes from the alpha acids? And that these acids need to isomerize to impart a bitter flavor. Their isomerization is both time and heat dependent, thus why longer amounts of time in a boil would give off more bitterness as the hops alpha acids are able to completely isomerize in 60 minutes vs 40, 20 and so on.

Keep in mind though that when you ask about bitterness and talk of IBUs (international bitterness units) you are talking about the same things as posted above

"60 IBUs is 60 IBUs no matter how long it took you to get there."

If you want to lessen bitterness, either change your hop variety (lower AAU) or add less hops, either way you would be lowering your IBUs.

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Old 12-17-2009, 07:41 PM   #9
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no, i don't think its the alpha acids. alpha acids definitely give you bitterness. but the compound i cant remember the name of makes it "harsh". that much i remember, the compound starts with a "C" i think. when i get a chance i'll do some reading and see if i can find the name of the compound and let you guys know.

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Old 12-17-2009, 08:04 PM   #10
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cohumulone

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