Full Boil = Better Hop Flavor?

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elkdog

elkdog

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My wife gave me an Immersion Chiller for my birthday, so tomorrow I'm ready to go with my first full boil brew- an Americanized ESB that I've put together, using some Simcoe hops. I know that I'll need to run the numbers again to adjust for the better hop utilization in terms of bittering, but can I expect a more efficient extraction of hop flavor from my later additions in a full boil as well?
 
Yes, it is known that hop utilization is affected negatively by gravity. However, I believe that the aroma/finishing additions will not be affected. These come from a different set of compounds in the hops that are not affected. During wort boiling Alpha Acids are converted to Iso-alpha Acids, which create bitterness. This process is affected by wort gravity. However, I do not believe that the essential oils are affected, they are the aroma/flavor compounds. Hope this helps. :mug:
 
eschatz said:
Yes, it is known that hop utilization is affected negatively by gravity. However, I believe that the aroma/finishing additions will not be affected. These come from a different set of compounds in the hops that are not affected. During wort boiling Alpha Acids are converted to Iso-alpha Acids, which create bitterness. This process is affected by wort gravity. However, I do not believe that the essential oils are affected, they are the aroma/flavor compounds. Hope this helps. :mug:
Click to expand...

That makes sense. Thanks!
 

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