xico
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- Jan 22, 2015
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Hey all, I am putting together a little experiment that I want to use to accrue data. A local hops distributor and maltster are offering me the materials needed to do 30 brews in 30 days to showcase single hops.
The grain bill will be the same (base malt and white wheat) and the hops will be broken into three tiers based on their IBU output (tier 1-20 ibu, tier 2-40, 3-60). They will all be used for bittering, aroma, and flavor. The hops distributor will host a tasting where I'd like to have a sensory analysis panel evaluate the different hops in a way that allows me to use the data. (essential oil flavors, type of bitterness, type of head, perceived aromas for each variety).
I know American Society of Brewing Chemists has a good deal of information on the subject but I can't possibly afford their subscription fee of 1000 dollars. Does anyone have any suggestions on how to organize data collection and management?
The grain bill will be the same (base malt and white wheat) and the hops will be broken into three tiers based on their IBU output (tier 1-20 ibu, tier 2-40, 3-60). They will all be used for bittering, aroma, and flavor. The hops distributor will host a tasting where I'd like to have a sensory analysis panel evaluate the different hops in a way that allows me to use the data. (essential oil flavors, type of bitterness, type of head, perceived aromas for each variety).
I know American Society of Brewing Chemists has a good deal of information on the subject but I can't possibly afford their subscription fee of 1000 dollars. Does anyone have any suggestions on how to organize data collection and management?