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Old 03-06-2008, 09:56 PM   #1
Denny's Evil Concoctions
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I have some debates on here about flavor imparted by hops when those hops have been boiled at a rolling boil for over 60 minutes.

I could not understand how some people insisted that there was a notable "flavor" difference for different bittering hops even when long boiled.

All the beta acids etc (read flavoring compounds) boil out of the beer after 60+ minutes.

The one thing I forgot was cohumulone levels. A hop with a considerable % of cohumulone will impart a more astringent or "harsh" bitterness. Usually these levels are higher in high alpha hops but not always. (cohumulone is an alpha acid after all).

For example Columbus is a high alpha acid hop that has very low cohumulone levels and imparts a fairly clean bitterness, in comparison to it's rather pungent flavoring/aroma compounds.

High cohumulone have a tendency to seem harsher with more delicate light srm beers and less noticeable with heavy dark beers.

So in fact there can be a difference in bittering hops but this "flavor" is not the same as the flavoring compounds that are in your beer when the hops are added at the end of a boil.

Se here for some basic information:
http://www.brewingwiki.com/w/index.p...one#Cohumulone


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Old 03-06-2008, 10:37 PM   #3
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Here's a really detailed article

http://www.franklinbrew.org/brewinfo/brauweltfwh.html

 
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Old 03-06-2008, 11:02 PM   #4
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First Wort Hopping is a whole differant ball game. I'm talking about adding hops after a rolling boil is already going and boiling for an excess of 60 minutes.

(I've also mash hopped with success, but have to say it's not a very efficient use of hops)
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Old 03-07-2008, 12:57 AM   #5
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I was considering getting some Magnum since it is characterized as a "clean" bittering hop, but I never did. Would it be a good bittering hop for pretty much anything?
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Old 03-07-2008, 01:06 AM   #6
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For most of my bittering additions where the taste doesn't matter I've switched to galena with great success (including in side-by-side comparisons of stout, ordinary bitter and IPA recipes).

I've heard magnum is also fairly neutral in flavour but I have no experience with it so I can't say for sure.
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Old 03-07-2008, 01:12 AM   #7
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Quote:
Originally Posted by Denny's Evil Concoctions
First Wort Hopping is a whole differant ball game. I'm talking about adding hops after a rolling boil is already going and boiling for an excess of 60 minutes.

(I've also mash hopped with success, but have to say it's not a very efficient use of hops)
I've heard that there is little to no added benefit beyond 60minutes.

 
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Old 03-07-2008, 01:12 AM   #8
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Galena is an excellent neutral, "clean" bittering hop. With the shortage and all, I've been using a touch to bitter most anything.
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Old 03-07-2008, 01:13 AM   #9
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Quote:
Originally Posted by niquejim
I've heard that there is little to no added benefit beyond 60minutes.
There's a little, but the drop is precipitous. Mash hopping, OTOH, imparts a very subtle flavor/aroma without affecting IBU's very much.
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.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
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Old 03-07-2008, 03:59 AM   #10
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Quote:
Originally Posted by bradsul
For most of my bittering additions where the taste doesn't matter I've switched to galena with great success (including in side-by-side comparisons of stout, ordinary bitter and IPA recipes).

I've heard magnum is also fairly neutral in flavour but I have no experience with it so I can't say for sure.
I'm using Magnum alot for my lagers and liking it. You get little flavour/aroma from it when used as a purely bittering hop as you use so little. You can use it for flavour/aroma as well as it is a derivative of hallertau mittelfruh. One thing for sure with these high AA hops you need an accurate scale for measuring the bittering addition.

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