I've seen several threads that discuss boil "strength" (i.e. vigorous boil vs. a simmer) and how it effects hop utilization. However, one thing that I haven't seen discussed is how boil "strength" effects hop flavor.
My situation:
I brew quite a few beers where I just have a single bittering hop addition at the start of the boil and then boil the wort for 60 minutes. I usually keep a stash of high AA% Warrior hop pellets at hand so I usually use those to minimize the amount of hop material.
I also tend to back off on the burner heat once I reach a boil to minimize evaporation. The wort is still boiling but it certainly isn't as vigorous as it could be. I know I'm probably not getting the maximum amount of hop utilization but these beers are usually malt-forward anyway so it usually doesn't bother me.
On several of these beers, where I wasn't intending on having any hop flavor, there definitely have been some flavors in the final beer that could very well be attributed to hops, but since I've never used Warrior hops for anything but bittering I'm not sure if it is in fact hop flavor.
I figure the answer is obvious and I've probably come pretty close to answering my own question here, but what do you think? Will more hop flavor be apparent in the final beer if I use a less vigorous boil, even at 60 minutes?
Thanks!
Jason
My situation:
I brew quite a few beers where I just have a single bittering hop addition at the start of the boil and then boil the wort for 60 minutes. I usually keep a stash of high AA% Warrior hop pellets at hand so I usually use those to minimize the amount of hop material.
I also tend to back off on the burner heat once I reach a boil to minimize evaporation. The wort is still boiling but it certainly isn't as vigorous as it could be. I know I'm probably not getting the maximum amount of hop utilization but these beers are usually malt-forward anyway so it usually doesn't bother me.
On several of these beers, where I wasn't intending on having any hop flavor, there definitely have been some flavors in the final beer that could very well be attributed to hops, but since I've never used Warrior hops for anything but bittering I'm not sure if it is in fact hop flavor.
I figure the answer is obvious and I've probably come pretty close to answering my own question here, but what do you think? Will more hop flavor be apparent in the final beer if I use a less vigorous boil, even at 60 minutes?
Thanks!
Jason