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must have made a mistake in the found in the lupulin glands of hops has
recipe; it called fora whopping 6.75 oz. been found to be nearly 500 unique
(191 g) of dry hops. Before that beer, I forms. Those hundreds of hop oils can
had never added more than 1.5 oz. be split into three major classification
(43 g) of dry hops. But against my wal- groups: Hydrocarbons. oxygenated
let's better judgment. I brewed the hydrocarbons and sulfur containing
recipe as it stood. The resulting beer compounds. The hydrocarbon group
was true hop heaven. makes up well over half of the hop oils
So what is it about that beer d1at is by weight in a hop cone, and most hop-
so striking? To anyone that has tasted heads might l<now diem as terpenes.
or brewed a beer like Pliny die Elder. Hop oils like myrecene, pinene, and
it's the hop oi Is that knock your olfacto- humulene are just three examples of
ry senses sideways. Nowadays I con- terpenes (hydrocarbons) that many
stantly strive to make my hop-forward folks versed in this subject would rec-
beers better, more interesting, more ognize. But don't let names fool you.
complex. Thanl~s in a large part to For example, humulene has been
groundbreaking work by Thomas shown to come in 17 distinguishable
Shellhammer, Nor'Wester Endowed forms in a hop cone, each slightly dif-
Professor of Fermentation Science at ferent than die other (welcome to the
Oregon State University and his for- wonderful world of organic chemistry).
mer student Peter Wolfe. who now Oxygenated hydrocarbons include
resides as brewing scientist at the terpenoids. Terpenes and ter-
Anheuser- Busch InBev. our under- penoids have a very similar skeleton
standing of the extraction process has structure, but the terpenoids will
advanced that much more. Using some include an oxygen group. Esters and
advanced dry hopping techniques, we alcohol groups fall into this category
can use this science at home to achieve with familiar hop oils like linalool,
hop bliss. But first, let's go over essen- geraniol and citronellol. This group will
tial oils and other hop components that come into play later when discussing
by Dave Green can affect your beer. glycosides, so pay mind to this group.
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cal &uit aromas. Many recent studies scrubbing and most often occurs in the had never seen numbers that low. IBU =66 SRM = 6 ASV =8.3% drop the temperature of the beer down to utes left in the boil.
have shown that sulfur compounds fermenter. Most brewers refer to the While John's process may seem like a 45 F (7 C) and condition for one to After the boil is complete, begin a 20-
may play a bigger role in the hop char- scrubbing process eidier when volatile bit of sorcery, one m ing that I do l~ow Inspired by Jack's Abby Brew1ilg RIPL three weeks. After conditioning, gently minute whirlpool phase, keeping the wort
acteristics than thought previously. oils are pushed out of die fermenter is mat John is adamantly opposed to Effect, this was my attempt to brew rack the beer into a C02 flushed sec- hot. Rapidly chill wort to 52 F (11 q ,
given the very low sensory threshold with any C02 escape or when oils filtering his beers. T he yeast left in something akin with a rye edge coming ondary vessel with Hushed hops already in pitci'1 an appropriate yeast starter (- 4 qt./
of many of these compounds. Even stick to yeast membrane and are effec- solution can act as a buffer against any out from behind the bold hop profile. the vessel. Raise the temperature to 4 L) anc;l aerate the wort thoroughly.
though they make up less d1an 1% of tively dragged out of solution as the oxygen uptake. T his is one reason you Jack's Abby used tiitfcale, but I used a rye 55-60 F (13-16 q and wait three to Ferment at 52 F (11 0). After primaiy
the hops oils. the ultimate weight they yeast floccu late (settle). Finally. hop may not want to filter your beers when malt in my brew, and also used the hops I seven days on the dry hops. Bottle the fermentation is complete (1-2 weeks),
carry into the beer may be rather hefty. oils can degrade by age or by oxygen. brewing a hop- forward beer. had on hand. beer w'rth priming sugar or rack the beer drop the temperature of the beer down to
Just oucside of the hop oil world, This occurs most often in the racking So how and when is oxygen going to a k~ and force carbonate. Carbonate 45 F (7 C) and condition for one to
but very relevant to this discussion, or bottling process and subsequent to be introduced into your beer after Ingredients the beer to 2.4 volumes C02. three weeks After conditioning, gently
you'll find the glycosides. Glycosides aging of the beer. fermentation finishes? There are two 10 lbs. (4.54 kg) continental Pilsner malt rack the beer into a C02 flushed sec-
are in fact a combination ofa terpenoid Now to put these concepts into principle ways so long as you are using 5 lbs. (2. 27 kg) rye rnalt The Hammer Rye IPL ondaiy vessel with flushed hops already in
(see earlier) with a sugar molecule (glu- play. To help with the details I inter- proper brewing equipment and not 8 oz. (0.23 kg) crystal malt (10 "L) (5 gallons/19 L, extract only) the vessel. Raise lhe temperature to
cose). Peter Wolfe took the time to viewed seven brewers: Vinnie Cilurzo, aging for long periods of time. The first 6 oz. (170 g) rice hulls OG =1,071 FG =1.014 55-60 F (13-16 C) and wall three to
slowly explain how glycosides can play Owner/ Brewmaster at Russian River potential culprit for 02 ingression is 4.4 AAU Apollo hops (first wort hops) IBU "' 66 SRM = 8 ABV = 8.3% seven days on the dry hops. Bottle the
a prominent role in the aroma of beer. Brewing Co. in Santa Rosa. California; from racl<.ing. To help you solve the (0.25 oz.fl g at 18% alpha acids) beer with priming sugar or rack the beer
Glycosides are tied together with a Matt Brynildson. Brewmaster at Fire- racking dilemma. homebrewers have 9 AAU Apollo hops (15 min.) Ingredients to a keg and force carbonate. Carbonate
"relatively" unstable bond (an ester stone Walker Brewing Co. in Paso four options: A bronze. silver. gold, and (0.5 oz./14 g at 18% alpha acids) 10 lbs. (4.54 kg) rye liquid malt extract the beer to 2.4 volumes C02.
bond) between the glucose group and Robles, California; Jamil Zainasheff. platinum option. The bronze option is 9.6 AAU Columbus hops (O min.) 4.4 AAU Apollo hops (first wort hops)
the terpenoid. In beer, this ester bond Owner/Brewer at Heretic Brewing for homebrewers who don't have C02 (O 75 oz./21 g at 13% alpha acids) (0.25 oz.17 g at 18% alpha acids)
-
can hydrolyze (break apart) and Co. in Fairfield, California: Ashton on hand. Rack as gently as possible and 9.2 AAU Chinook hops (O min.) 9 AAU Apollo hops (15 min.)
release the terpenoid and the glucose Le\ovis, Master Brewer at Springfield if possible, rack before die yea.st has (O. 75 oz./21 g at 12.2% alpha acids) (0.5 oz./14 g at 18% alpha acids) Web extra:
to the solution. So ifyou can hydrolyze Brewing Co. in Springfield, Missouri; finished primary fermentation . T his 4.8 AAU Cascade hops (O min.) 9.6 AAU Columbus hops (O min.)
Check out a second hop-
the glycoside, you increase the ter- Josh Pfriem, Owner/Brewmaster at will allow a new blanket of C0 2 to (0.75 oz.121 g at 6.4% alpha acids) (0.75 oz./21 g at 13% alpha acids) heavy recipe - for Dave's
penoids in solution. Pfriem Family Brew ers in Hood River, develop after racking. The silver option 7.1 AAU Amarillo hops (0 min.) 9.2 AAU Chinook hops (0 min.) Astronomical American
I emphasized the word relatively in Oregon; John Kimmich. Owner/ is for brewers with access to C02 who (0.75 oz./21 g at 9.5% alpha acids) (0.75 oz./21gat12.2% alpha acids) Pale Ale on the Web. A
quotes in the last paragraph for a rea- Head Brewer at The Alchemist in can purge d1eir receiving vessel with a 1.5 oz. (43 g) Amarillo hops (dry hop) 4.8 AAU Cascade hops (0 min.) BYO.com-only exclusive:
http://byo.com/story3166
son: To highlight the term. This bond Waterbury, Vermont; and Jack shot of C0 2. One physical trait of 0.75 oz. (21 g) Chinook hops (dry hop) (0.75 oz./21 g at 6.4% alpha acids)
break won't happen by itself; it needs a Hendler, Co- Owner/ Head Brewer C02 to keep is mind is that it is slightly 0.75 oz. (21 g) Cascade hops (dry hop) 7 1 AAU Amarillo hops (0 min.)
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heavier than air {Nz and Oz) so it will are two such devices. Hop cannons hop." Some brewers prefer whole hops
settle on the bottom and help create a will shoot the pellets into the fer- and some p1efer pellets. That said,
blanket as long as there isn't too much
agitation. So you may not need to
menter via COz (see photo, page 88) .
T he hop torpedo is an inline recircula-
tests run by Peter Wolfe and Thomas
Shellhammer point to pellets holding a ~ Beer A~preciation/
purge all oxygen. just enough to create
a healthy blanket. Ashton Lewis isn't
tion system that passes the finished
beer through the dry hops before
slight edge over the unprocessed form .
What they found is that pellets actual-
::::::Two Separate
Education Class ...
Sessions Available:
as convinced. saying that, "Small dif- returning the beer back to the fer- ly contain less essential oils than whole
ferences in temperature create con- menter. Peter Wolfe and T homas cone hops most likely due to the pel- November 8111 December 13th
vective currents d1at mix gases. It may Shellhammer both agreed that these letizing process. But oils from pellets Tuition $75
be true that there may be a greater devices were overkill on the homebrew are more easily extracted into beer Each session is a half-day class aimed at describing essen-
concentration of carbon dioxide at the scale. Homebrewers can get away during dry hopping leading to slightly tial beer appreciation topics including a background on beer
bottom of the vessel, but there is still
more than enough oxygen in most
with eliminating most oxygen from the
dry hop process for less. Thomas
more aroma than whole cone hops.
Also the oils in pellets were extracted
history, ingredients and brewing process, beer styles and
presentation. sensory evaluation, and pairing beer with food
and cheese. This course is aimed at beer enthusiasts who
.....
BECR ClASS(S MOOS & SlElllS
cases of simple blanketing to oxidize Shellhammer's advice. especially with faster than whole cones. Pellets have would like to learn more about how beer is made, what 11ow ltt111111NUClAm~ " WJ "'~" &,1,.w1
beer:" So finally we get to the gold and whole cone hops is, " ... co ensure the better storage life and are easy to work styles pair best with common foods, and proper serving and
Outfit your brew like the big boys with personalized beer accessories.
platinum options, which keeps the sys- hops are free of residual oxygen before with for dry hopping since they sub- presentation methods.
From bottle labels. caps and growlers to barware, taps and signs.
tem closed and basically impossible for adding to the beer. Do this by vacuum merse themselves, breal~ apart, and fall Topics covered in detail will inducle: we've got rt all. Visit www.121personalgifts.com/byo for details.
oxygen to get introduced to the beer packing them first; better yet, vacuum to the bottom so you can easily rack History of Beer and Brewing
Brewing Ingredients ~
(see the sidebar on page 93 for details pack then gas flush them with nitrogen your beer off of them. A downside can
Brewing Process Overview ~
.
on closed system racl~ng) . or carbon dioxide. Another approach is be that some pellet producers have Beer styles .. ~ ~..
T he second potential culprit is to submerge the hops in cold sterile been known to expose the hops to high Proper Presentation Techniques
from any pose-fermentation additions water, then transfer the whole lot to temperatures during the pelletizing Sensory Analysis
such as dry hops or coffee or cocoa the beer." Ashton Lewis adds that process. destroying the hop's precious Food Pairing
Beer and Cheese Sampling Session
nibs or anything else that brev,rers may working with de-aerated water is a oils. Most pelletizers for the craft beer
add to their beer. Pro brewers have huge benefit if you can get it. Boiling world have learned of this potential pit- This class win take place at The American Brewers Gund's
5,600 square foot, modem facility wlllch lealures a classroom,
created some highly inventive devices the water will help de-aerate but won't fall and have made adjustments to the laboratory and the nation's only full scale brewing facility
to deliver their dry hops to their fer- remove all residual Oz. Peter Wolfe's process in order to keep pelletizing dedicated to brewing education.
menters in an oxygen free system. You suggested approach is slightly differ- temperatures as low as possible. Cllect our nbsile lor oilier professional &homebrew class oHerillfS.
may have heard of a hop cannon or ent. "I lil~e to rack my beer onto the dry If you are going to be using whole www.abgbrew.com
Sierra Nevada's hop torpedo, which hops when there are still a few gravity cone hops. you need to deal with two (800) 636-1331 inlo@abgbrew.com
~BREWER I
transformations. Biotransformations of 1
hop compounds in beer can occur in
two forms. The first is fairly straight-
forward w hen one compound is trans- j ers. Peter Wolfe highly recommends homebrewers try to ere- Llqu~ j
formed into another. An example of : ate a closed racking system, especially for hop-forward beers :
this would be the transformation of i The two closed system racking options are most easily done i
~~,'~":.,".:';':::'.,=::.~':"..~he""
geraniol to B-citronellol. The second
biotransformation is the hydrolysis of
the glycosides which was introduced
1 ;:
: modifications to a bucket lid. There are two objectives to over-
.':,[
earlier. Certain yeast strains have . . come to close your system off. The first goal is to purge the
shown the ability to transform non- : receiving vessel with carton dioxide (or other inert gas). The :
aromatic glycosides into aromatic ter- l second is to make sure you are adding C02 into the top of I
penoids. Shellhammer and Wolfe found l the sending vessel. i
that certain aromatic terpenoids i The method I have traditionally employed is what I would i
increased their concentration over time l call the gold method. First I slowly purge the receiving vessel l
in the presence of yeast. Thi s may be l (such as a Corny keg) with C02 for about 1 minute on very R';0~'!.;::: ::,-;::'.;: l
just one reason many people find bottle l low pressure (1-2 PSI). Once the receiving vessel is purged, Figure 2 c"'"' ' ~""1 i
conditioned or unfiltered beer to be l now it is time to rack. Using the carboy hood cap with a rack- i
superior to filtered beer. i ing cane. I push co 2 into the sending carboy, forcing the beer with 100% co2. Using my fennenter with a spigot at the bot- I
Create the Perfect 1 ~~u~~ t~b~!~: and into the purged receiving vessel (see ~~~:. ~:~:::i:t:c~:r~~;:;,f~~~;~~~~~:~': . ',:
Environment : back into the fermenter. making sure that no oxygen can
5 8
hi:.~tr,:.~l~~. .':t':1~~ BrewersPublications.com ..._.............
-~-
-- M
..... So for how long, at w hat temperature
..
. Figure '1 enter the system (see Figure 3, below). If for some reason you
and how much to dry hop your beer? l Liquid
002
_ don't have the luxury of gravity, pushing via your C02 regula- l
Before I started research into this arti- i - tor works just as well. Just tie sure to start very slow and low l
:! : '~
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cle, my idea to get ideal hop oil ex trac-
with C02 if doing this, as you can over pressurize the system .;.
tion was to dry hop for I0 days at 65 F very easily. Carboy caps and bucket lids were not meant to
(18 C). It had always treated me well.
I received a lot of hop aroma w hen
. withstand pressure. Start with your regulator turned all the
way to 0 and very slowly dial up the pressure. 2 psi is more
appropriate levels of hops were added. than enough pressure to aply.
But in a polling ofhomebrewers. I real-
ized that my I 0-d ay duration was on Figure 3
the high end of the scale. Many home-
brewers were going as short as three
days. Of all the brewers I talked to, only Sending Receiving
Veooel Vessel
V innie Cilurzo went more d1an fi ve
days w ith his dry hops. Research by
Wolfe and Shellhammer confirm that i Ashton Lewis, of Springfield Brewing Company (and l
hop extraction occurs rapidly. In fact in i BYO's Technical Editor) introduced a platinum method to me. l
a recirculating system they found that
1. The first step in this method is to completely fill the receiving .';:
most aroma compounds are extracted :
vessel with liquid such as a d ilute iodophor or Star San solu- ._.,.. ,,.,, .,.....,.,,,,,._
from pelle t hops in a matter of hours. ....
lion. The second step is to push all the liquid out of the vessel Sending
For pelletized dry hops added without with C02 (see Figure 2, right top). Ashton adds that, "This can VeMel
recirculation, they found that full be done in a carboy without adding any real pressure if the
extraction occurred in one to two days water is siphoned out of the carboy and displaced by very low
w hile whole hops took closer to a weel~ pressure gas. We use this method at Springfield Brewing
for full extraction . Company because purging was not working for us and we
The next variable tO look at is tem - switched to water flooding about 10 years ago. It also uses
perature. Considering the rise of the less gas, but adds time to the schedule." Using Ashton's Receiving
IPL (India Pale Lager), d1e temperature advice, I quickly learned that this rnelhod worked incredibly <c~:!~ ""'"Y
of the beer and its effect on the oil comfortably and etticiently when perlonned on my own sys- <>< kI pyrg<>d
U8ing method in
extraction is something to keep in tern. I push the dilute sanitizing solution from one keg or car- F'og...-o 21
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are quite distinct products and come in ticularly lil<e to use Victory malt in an
only one form, such as amber. brown, IPA while Special Roast goes well in a
7lol4 ~ ~t eo. Victory, Special B, and Belgian robust porter or oatmeal stout. You
www.minibrew~. com Biscuit. Chocolate malts on the other can add them at the rate of up to 15%
hand come in a variety of forms. vary- of the grist, though I generally prefer
The competition elim inated the middleman ing in levels of roasting and color. 5-10%. depending what other specialty
We are competitive Many specialty malts simply require malts are in the recipe in question. In
steeping to pull out whatever goodies fact, I have used as much as 20% of
they have, so they are well suited to Victory malt in an IPA where it is the
extract brewing, although some such only specialty malt, and I have been
ee new prices for the Affordable Group
as amber and brown may require you pleased with the results. For extract
to do a partial mash. Their importance bre'vving, these malts are relatively
lies in the fact that their variety, when starchy and perform best when
combined with the range of base malts mashed w ith a pale (enzymatic) malt.
available. permits you to produce
beers with a huge range of flavors, Melanoidin malt
colors and aromas. The possibilities Melanoidin malt is a German product
are endless, a point not understood by and has some similarity to higher dried
yol.ll'tlme....... -atotc:llriV yaw...,,_.
Clean and sanitize large bnlwwlg vessels and tubing as you
most \.vine critics who think that it is
their beverage that has the greatest
Munich malts, but is definitely more
aromatic and provides a malty fullness
Items May Be go. Never have to clean a dry crusty carboy again variety of flavors, usually because they in the beer. It has a moderate color at
are ignorant enough to d1ink there is 23- 3 1 L, but with somewhat ofa
Purchased Separately
only one style of beer! reddish hue. It will yield 1.024-1.025
SG/ lb./gallon (5.8-6.3 P) at 65% effi-
Specials for homebrew scores - call to qualify Biscuit malts ciency. It is a malt that is really
Let's start with biscuit malts. There designed for use in lagers, so that they
See our 15 Gallon Deluxe Mash Tun & HLT are three that I am conversant, Briess mimic those produced by decoction
Check www.k egwash e r.com for a listing of Victory Malt, at 28 L, Belgian mashing. That means that it can be
Fennenters 6.5, 8, I 5, 25, 40, 98 and I 0 I Gallon dealers who stock Mark's Keg Washer. Biscuit Malt (20 L) and Briess Special used in most other beer styles where
If your local dealer doesn't carry it, request 1L
john@minibre\\.com - 9516762337 - free catalog Roast (50 L). All of them yield a you are looking for a little more body