Been reading books on brewing in by spare time. I got about 15 or so books I'm working my way through. Right now, on reading Greg Noonan, new brewing Lager beer revised edition.
P154.
I never heard nor read of this anywhere. I guess it makes sense, but I am skeptical of its practical implications.
" when wort is the product of an infusion mash, it should be boiled vigorously for 15-30 minutes before more of the hops are added to allow the boiling action to decompose and precipitate some of the proteins. If this is not accomplished before the hops are added, then hop poly phenols will combine with the coarse protein flocks and be precipitated out of solution carrying the hop resins with them." Also the phrase " before more of the hops are added " is correct, in a preceding statement, it is said to add 5-15 percent of the hops before the onset of boiling to reduce surface tension, and diminish risk for boilover.
Is anybody familiar with this practice or read it elsewhere? It implies to me that less efficient hop utilization will occur. Also what is unclear is the percentage 5-15%. Is that for the bittering addition alone or the entire hop bill? He goes on to say decoction beers can be hopped more conservatively than infusion mashed beers due to much smaller proteins being present compared with infusion mashed beer.
TD
P154.
I never heard nor read of this anywhere. I guess it makes sense, but I am skeptical of its practical implications.
" when wort is the product of an infusion mash, it should be boiled vigorously for 15-30 minutes before more of the hops are added to allow the boiling action to decompose and precipitate some of the proteins. If this is not accomplished before the hops are added, then hop poly phenols will combine with the coarse protein flocks and be precipitated out of solution carrying the hop resins with them." Also the phrase " before more of the hops are added " is correct, in a preceding statement, it is said to add 5-15 percent of the hops before the onset of boiling to reduce surface tension, and diminish risk for boilover.
Is anybody familiar with this practice or read it elsewhere? It implies to me that less efficient hop utilization will occur. Also what is unclear is the percentage 5-15%. Is that for the bittering addition alone or the entire hop bill? He goes on to say decoction beers can be hopped more conservatively than infusion mashed beers due to much smaller proteins being present compared with infusion mashed beer.
TD