My apologies for not updating this more frequently, but I'm busy, really busy. The work is incredibly complex, and we go through it VERY fast. We do only have 7 weeks to cover everything under the sun in the brewing world. This goes from raw ingredients (we spent almost 3 days alone on the malting process) and everything is covered by experts who, I'm pretty sure could take the entire 7 weeks to themselves and still have more to say. Its really quite amazing.
The brewing equipment is of particular facination to me, having never worked in a "full scale" brewery its all quite new to me.
Today was a very interesting discussion on hop utilitzation. This came to a massive crescendo (right before lunch) in which our teacher explained that addition times have nothing to do with IBU contribution. Now I understand that not everyone reading this is a homebrewer or pro., so I will explain a little in "laymens terms".
-Hops bitter beer, they are small green cones that smell quite fantastic when fresh. The aromas range from spicy and earthy to citrusy and fruity. I gotta stop using "y's" at the end of all my adjectives. We measure how much bitterness is in a beer (and how much hops contribute) in IBUS (International bitterness units). To give you an idea your average American lager ranges right around 15IBU's. Sometimes more, sometimes less. Now a more bitter "pale ale" such as Sierra Nevadas pale ale are higher, around, lets say 60 IBUS. Still with me? Good.
Brewers add hops at different times during the boil (the process of boiling the wort (unfermented beer)) at different times. Traditionally the bittering hops are added first, at the start of the boil. Then the aroma hops about halfway through the boil, finishing in the flavor hops, added towards the end of the boil. There are other additions used but lets stay with these for now. I (and many homebrewers/beerknurds) always preceived that adding hops at 60 minutes would contribute more IBUS than the later additions (such as the aroma and flavor additions). Now our teacher absoloutely BLEW MY MIND when he said it really doesnt matter. That if you added ALL the hops at the start of the boil, you would end up at around the same IBU number as if you added them in order (at 60, 30, and 15 minutes). To those who are wondering what I'm talking about you will just have to read more. For those who are homebrewers and the like know how big of a statement this is. Its huge. My brain still cant get around it. Probobly wont for the rest of the day. Though being damn tired isnt helping.
On a finishing note, got my first quiz back. Not bad, but a few points under the class average. Overall I'm pleased and will continue to work hard at improving this score. Dont worry, I'm passing with room to spare. Took my second one today and it blew me away. I think I did "ok". Up and coming classes concentrate more on styles and sensory (my strong(er) suit, and away from Chemistry and Microbiology (which I know nothing about)
If you enjoy reading this leave a comment, let mek now that people are reading this and it will encourage me to post more and more.
Cheers!
Matt
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7 comments:
I have a hard time believing that there is no relationship between boiling time and IBUs. Why has every brewer used hop utilization charts if they don't mean anything?
You really need to talk more about this hop untilization thing. It flies in the face of everything we have ever been taught.
-tjthresh
I have heard of folks doing all late hop beers that come out plenty bitter.
Basic Brewing Radio did a show about hop utilization where they tested all the different formulas using real samples in a lab. The hop utilization charts were all so off that I wouldn't really be surprised if they didn't mean anything.
Good to read Matt, keep posting!
Yes, more on the IBU discussion! So IBUs are correlated only with the amount added and not the time spent? I take that to mean that the bittering components (acids and maybe some alkaloids) are immediately soluble, and that the only thing time affects is the more subtle & volatile components?
The masses want to know (particularly us chem geek homebrewers). Great blog, by the way!
I am reading and enjoying.
I am a bit skeptical of the IBU thing - has this speaker published any documents that we could search for?
Thanks for the blog!
-Alec
Keep up the hard work. I am always up for being a tester when you have some brew ready for feedback. I have the quote on your shirt in my account so thought I would drop a line. Cheers!
Hi!
I'm a Brazilian homebrewer and ratebeerian and am really enjoying your blog. Keep posting... and tell us more about hops! :)
Abraço!
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