A Guide to Craft Brewing by John Alexander

Author:John Alexander [John Alexander]
Language: eng
Format: epub
ISBN: 9781847973436
Publisher: Crowood
Published: 2011-08-10T16:00:00+00:00

The Hop Schedule

The timing and the amount of hops to add are where the craft brewer can learn a lot about the bitter and flavour profiles of different varieties of hop. Tasting and note-taking are essential in order to record the different results from a single hop charge added at the beginning of the boil, through to the effects of adding additional amounts at various stages throughout the coppering. A blend of hops can also elevate the spiciness of the brew, and so by varying this practice, a range of hop character complexity will result. Experimentation is the key to good brewing!

Aroma hopping will increase the enticing bouquet and is typically achieved by adding about 20 per cent of aroma hops 10–15min before the end of coppering. Alternatively, add the hops, replace the lid and control the heat input to provide gentle ebullition that will circulate the hops throughout the wort, liberating their aromatic qualities into the brew. After 15min, switch off and soak for another 15min to allow the hops and trub to sediment.

Copper adjuncts are added to the wort either to increase its gravity and/or volume, or to influence the character of the brew. The safest way to add them is to draw off a small quantity of wort, dissolve the sugar in it and return it to the copper. This ensures that the sugar is well dissolved and avoids the need for excessive rousing over a boiler of belching steam!

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