Hop utilization and mid boil sugar addition
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I am getting ready for my first brew day on Saturday. I am doing the extract Wadworth 6X clone from Wheeler’s “Brew Your Own British Real Ale.” (I thought that was an appropriate first brew, since 6X was the first real ale I ever tasted, and started my love affair with bitter.)
To set up the question, three things about that book. First, it gives hop measurements for full boil; if you are doing a partial boil, you have to do your own adjustment for hop utilization. Second, the book calls for 90 minute boils. Third, many of the recipes call for an addition of white sugar at 45 minutes.
I have figured out how to make the proper hop adjustments for partial boil and late extract addition using Beer Calculus, but I am worried that the sugar addition at 45 minutes is going to throw things off. The recipe calls for bittering hops to be added at 90 minutes, and then for post boil hops. Presumably, adding 105 grams of sugar at 45 minutes is going to cut my utilization. My goal is to make sure that I get the proper amount of bitterness into the beer, and to make sure that the sugar is in there long enough to get whatever conversion needs to happen done.
My current thought is that the hops will probably have done most if not all of their bittering work in 60 minutes, so I should just delay the sugar addition by 15 minutes. Does anyone see any issue with that solution, or have a better idea?
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