hops:xmelevaja_gorech_za_15_minut
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| hops:xmelevaja_gorech_za_15_minut [2015/01/08 09:46] – создано cocademon | hops:xmelevaja_gorech_za_15_minut [2015/01/08 10:04] (текущий) – cocademon | ||
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| Each of the parts in this series will stand alone, but you might be interested in reading the kickoff article: 4 Tips for Making Great Beer in 15 Minutes. | Each of the parts in this series will stand alone, but you might be interested in reading the kickoff article: 4 Tips for Making Great Beer in 15 Minutes. | ||
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| Hop tea can be a convenient method for adding bitterness to beer. Because a smaller volume of water is required, it takes less time get to, and return from boil. Because there is no sugar or extract in solution there is a lower chance of a boil over. And if it does happen, you aren't going to be scrubbing a sticky mess off of your stove. Hop tea can be made ahead of time for multiple batches, and it's easy to make. Hops can be boiled in water on the stove, in the microwave, or in a hot pot. Other common methods are using a percolator, or using a French Press. My book Brewing Engineering has some more details on hop tea. One of the more obscure methods is the one I will focus on in this article: the use of a pressure cooker. The same bittering levels of a traditional 60 minute boil can be achieved with a pressure cooker in 10. | Hop tea can be a convenient method for adding bitterness to beer. Because a smaller volume of water is required, it takes less time get to, and return from boil. Because there is no sugar or extract in solution there is a lower chance of a boil over. And if it does happen, you aren't going to be scrubbing a sticky mess off of your stove. Hop tea can be made ahead of time for multiple batches, and it's easy to make. Hops can be boiled in water on the stove, in the microwave, or in a hot pot. Other common methods are using a percolator, or using a French Press. My book Brewing Engineering has some more details on hop tea. One of the more obscure methods is the one I will focus on in this article: the use of a pressure cooker. The same bittering levels of a traditional 60 minute boil can be achieved with a pressure cooker in 10. | ||
| - | Bittering Hops in 15 Minutes - Austin - hbt-steve-2-1518.jpg | + | {{: |
| Bittering six times faster may sound like a farce, but I assure you, there is no deception here, only a carefully engineered solution. Replacing your boil kettle with a pressure cooker uses the same amount of hops with the same alpha-acids to achieve the same bitterness levels. The big difference is time. Including the time for heating and cooling, a 60 minute boil may take 2 hours to complete, while a 10 minute boil in a pressure cooker can take less than 15 minutes. | Bittering six times faster may sound like a farce, but I assure you, there is no deception here, only a carefully engineered solution. Replacing your boil kettle with a pressure cooker uses the same amount of hops with the same alpha-acids to achieve the same bitterness levels. The big difference is time. Including the time for heating and cooling, a 60 minute boil may take 2 hours to complete, while a 10 minute boil in a pressure cooker can take less than 15 minutes. | ||
| - | Bittering Hops in 15 Minutes - Austin - hbt-steve-3-1519.jpg | + | {{: |
| For a given set of conditions, alpha-acids in hops are isomerized at a constant rate and can be described as a first order kinematic reaction. The rate at which this occurs is expressed as conversion per time and is known as the rate constant. Jaskula [1] demonstrated that the rate constant exhibits Arrhenius behavior in that the rate is a function of temperature and activation energy. Malowiki [2] demonstrated this behavior over a temperature range of 195F to 265F (90C to 130C). | For a given set of conditions, alpha-acids in hops are isomerized at a constant rate and can be described as a first order kinematic reaction. The rate at which this occurs is expressed as conversion per time and is known as the rate constant. Jaskula [1] demonstrated that the rate constant exhibits Arrhenius behavior in that the rate is a function of temperature and activation energy. Malowiki [2] demonstrated this behavior over a temperature range of 195F to 265F (90C to 130C). | ||
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| Isomerization of alpha-acids in hops can therefore be expressed as a function of not only time, but temperature as well. | Isomerization of alpha-acids in hops can therefore be expressed as a function of not only time, but temperature as well. | ||
| - | Bittering Hops in 15 Minutes - Austin - hbt-steve-4-1520.jpg | + | {{: |
| The equation, table, and chart summarize the relationship between temperature and conversion rate. The conversion rate is the percentage of available alpha-acids that are isomerized per minute. | The equation, table, and chart summarize the relationship between temperature and conversion rate. The conversion rate is the percentage of available alpha-acids that are isomerized per minute. | ||
| - | Bittering Hops in 15 Minutes - Austin - hbt-steve-5-1521.jpg | + | {{: |
| The high temperature of the pressure cooker presents a new challenge that doesn' | The high temperature of the pressure cooker presents a new challenge that doesn' | ||
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| - | Bittering Hops in 15 Minutes - Austin - hbt-steve-6-1522.jpg | ||
| Dissolved alpha-acids vs pH - Spetsig[5] | Dissolved alpha-acids vs pH - Spetsig[5] | ||
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| Using the 15 minute brew method only a small amount of water (typically 20% of the total) is boiled to speed the brewing processes. If a saturated 100 IBU solution is simply diluted five to one, the maximum resulting bitterness is a disappointing 20 IBUs. To solve this problem, we can borrow a technique from all-grain brewing: laughtering. After the hops are boiled, the vessel can be topped off with water before pouring through a strainer into the fermenter. The additional water can then be poured through the hops in the strainer. This is effectively a fly-sparge. Because the total volume of water that came into contact with the hops is the full volume of the beer the bitterness level will be the same as if a full volume boil was conducted. | Using the 15 minute brew method only a small amount of water (typically 20% of the total) is boiled to speed the brewing processes. If a saturated 100 IBU solution is simply diluted five to one, the maximum resulting bitterness is a disappointing 20 IBUs. To solve this problem, we can borrow a technique from all-grain brewing: laughtering. After the hops are boiled, the vessel can be topped off with water before pouring through a strainer into the fermenter. The additional water can then be poured through the hops in the strainer. This is effectively a fly-sparge. Because the total volume of water that came into contact with the hops is the full volume of the beer the bitterness level will be the same as if a full volume boil was conducted. | ||
| - | Bittering Hops in 15 Minutes - Austin - pressurehopstableupdated-1527.png | + | {{: |
| For most pressure cookers, at 15 lbs of pressure, the time is simply the bittering hop boil time divided by 6. To use the table above, multiply the bittering IBU target of your beer by the volume. Find the closest value in each column on the table. To the left is the alpha-acid content, and above is the weight of hops required. | For most pressure cookers, at 15 lbs of pressure, the time is simply the bittering hop boil time divided by 6. To use the table above, multiply the bittering IBU target of your beer by the volume. Find the closest value in each column on the table. To the left is the alpha-acid content, and above is the weight of hops required. | ||
hops/xmelevaja_gorech_za_15_minut.1420710370.txt.gz · Последнее изменение: — cocademon