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What could we do to reduce hop bill?
- Jul 04, 2016
- helen
- 7998
- hops for beer brewing
Q:What could we do to reduce hop bill?
A:I'd say general suggestions to reduce hop usage would be:
-Use your highest alpha hops for bittering. This'll lessen the poundage needed, and variety is less important, as not a lot of individual character (prepared for flamers here) survives a 60-90 minute boil.
-Maybe go for more of an "old-school" IPA were you're focused less on aroma and flavor (which take big, late additions and dry hopping), and more on straight up early-addition bitterness (I still love a good tongue-shredding every now and then) and an addition around 30 minutes or so.
-If you're going for late additions, use hops with the most hop oils. Myrcene, humulene, farnesene, etc. if you can find out that information. Do a little research into these oils, and I think you can come up with a good idea of how to utilize the proper hops to maximize aroma/flavor while minimizing poundage input. Keep in mind a lot of those compounds have lower boiling points than water, so they may need to be added at lower temperatures to get the best bang for your back.
-And, maybe just brew styles that aren't as hop-centric. I'd say go APA over IPA, or even better, go EnglishPA, as I can imagine it may be easier to get European noble hops than American specialty hops down there.
By Mr. Scott Maurer from Probrewer
A:I'd say general suggestions to reduce hop usage would be:
-Use your highest alpha hops for bittering. This'll lessen the poundage needed, and variety is less important, as not a lot of individual character (prepared for flamers here) survives a 60-90 minute boil.
-Maybe go for more of an "old-school" IPA were you're focused less on aroma and flavor (which take big, late additions and dry hopping), and more on straight up early-addition bitterness (I still love a good tongue-shredding every now and then) and an addition around 30 minutes or so.
-If you're going for late additions, use hops with the most hop oils. Myrcene, humulene, farnesene, etc. if you can find out that information. Do a little research into these oils, and I think you can come up with a good idea of how to utilize the proper hops to maximize aroma/flavor while minimizing poundage input. Keep in mind a lot of those compounds have lower boiling points than water, so they may need to be added at lower temperatures to get the best bang for your back.
-And, maybe just brew styles that aren't as hop-centric. I'd say go APA over IPA, or even better, go EnglishPA, as I can imagine it may be easier to get European noble hops than American specialty hops down there.
By Mr. Scott Maurer from Probrewer
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