Bittering hops

[frank80401]

Since hops used for bittering(boiled for 60 min+) leave no flavor or aroma why do so many recipes call for different types of bittering hops? Why not just use magnum hops for biittering in every recipe?

 

[Hoochin'Fool]

60 minute hops definitely leave some flavor and a little aroma. Anyways, many people do just use a neutral flavored hop for MOST of the bittering (like magnum, nugget, ctz).

 

[worlddivides]

Also, different bittering hops impart different KINDS of bitterness. You'll sometimes hear people say not to use a certain hop as a bittering hop because it leaves a harsh bitterness or recommend using a certain hop because it gives a very smooth bitterness. I've personally noticed very, very different characteristics in bitterness depending on what I use as the 60 minute hop. Also, although people say that bittering hops leave no flavor and aroma, that's not exactly true. The aroma is very very subtle and the flavor isn't necessarily going to be noticeable unless you only have a bittering hop addition (and even then, it depends on how much you use). "No flavor or aroma" is an exaggeration, but there isn't a lot of it.

If you look at different hop flavor profiles online, bittering hops and dual purpose hops will often have comments about what the characteristics of the bittering is. For example, Magnum is popular for its "clean bittering" character. I looked up Centennial and the same site said "Centennial is a much-celebrated hop in its versatility with its depth of bitterness and forward aroma — two characteristics that balance each other beautifully." And here is the same site's comment about Citra: "It has an extraordinary flavor profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable." I can definitely say that over the years I've come to narrow down the kinds of hops I like for bittering additions, and they are generally very popular hops for bittering whether they're extremely high in alpha acids such as Magnum with 14% AA or very low in alpha acids such as Hallertau Mittelfruh with 3.5%.

 

[oakbarn]

Generally I follow the recipe I have for bitter hops. It would be cheaper to use Magnum but.....

 

[day_trippr]

fwiw, I use Chinook, Magnum or Columbus/CTZ for 60 minute bittering additions depending on the style at hand. Chinook for WCIPAs, Columbus/CTZ for hazies, and Magnum for pretty much everything else, particularly styles with European origins...

Cheers!

 

[Cheshire Cat]

For British Bitters the 60 minute addition is key and usually the largest volume. Most British hops can be used for bittering but Challenger is my favourite followed by Fuggles.

 

[An Ankoù]

I'm equally confused. I suppose people mean that aroma and fragrance are boiled off, but the hops definitely have a flavour. I find Pride of Ringwood and Pacific Gem leave a coarse flavour in the beer. I make my mild with Harlequin which, with the dark malts, gives a cannabis flavour. I make my stout with Phoenix which adds chocolate. Both of these are 60 minute boils with no late hops. I would dream of making a pilsner with either of them, though.

 

[Miraculix]

I'm equally confused. I suppose people mean that aroma and fragrance are boiled off, but the hops definitely have a flavour. I find Pride of Ringwood and Pacific Gem leave a coarse flavour in the beer. I make my mild with Harlequin which, with the dark malts, gives a cannabis flavour. I make my stout with Phoenix which adds chocolate. Both of these are 60 minute boils with no late hops. I would dream of making a pilsner with either of them, though.

That makes perfect sense.

Depending on how the specific flavour profile of the hop in question is made up of, they will leave different things in the wort after prolonged boiling time. Some of these substances even need this longer time to shine.

For example, the classic noble varieties seem to benefit from 60 minutes to get their distinctive flavour into solution.

I'm coming back to this book again and again, but Scott Janish's "The new IPA" goes deeply into this specific topic. Well worth the read.

 

[An Ankoù]

I'm coming back to this book again and again, but Scott Janish's "The new IPA" goes deeply into this specific topic. Well worth the read.

Well worth a re-read. When I read it the first time I was thinking of biotransformation.

 

[Cheshire Cat]

Well worth a re-read. When I read it the first time I was thinking of biotransformation.

You need to get out more,

 

[An Ankoù]

You need to get out more,

You're not wrong there, CC. And the weather is a absolutely glorious. I shall try to get out more.
And take a good book with me!

 

[THC 13]

For British Bitters the 60 minute addition is key and usually the largest volume. Most British hops can be used for bittering but Challenger is my favourite followed by Fuggles.

Mine too!

 

[An Ankoù]

Mine too!

I prefer to use Challenger to EKGs for bittering my Summer Lightning. I know Hopback did that at one time. I wonder why they went back to 100% EKG.

 

[Cheshire Cat]

I bitter Summer Lightning with Challenger too.