Mash Hopping Experiment

[Ozbrewer]

I have found Mash Hopping And FWH are particular well suited to the Aussie hops, and with POW you can push it well pas the theoretical 20IBU max mark with out the shitty bitterness its well known for....

some things you need to be careful of

I dont think PRomash handles the calculations as well as it could, i tend to add 5% to the final IBU that it gives me, especially for POR , i think this is because Promash does not take into account the Cohumulone/Adhumalone levels, and as for as I'm concerned these come into play more with mash hopping.

you also need to account for the fact ( as Doc says) the flavor and aroma compounds are not going to be boiled of early as they would be when you just add the hops into the boil, as they have been stabilizes in the mash



that better you Asshats


oh and yeah Doc was right, im sober...thats the problem

[Homegrown Hops]

The idea here in mash hopping, (from Fix's book) is that the aroma and flavor compounds will have a chance to dissolve in the wort/mash at the lower temp. At the lower temp the compounds can change into a more stable form that remains in the beer through the boil. Thus the advantage of mash hopping. At boiling temps most of these compound volitilize off. That's why they are added at the end of the boil or flame out.

Doc what is the title of the book, you have sparked my interest. Is it, An Analysis of Brewing Techniques

[aisle bender]

I have found Mash Hopping And FWH are particular well suited to the Aussie hops, and with POW you can push it well pas the theoretical 20IBU max mark with out the shitty bitterness its well known for....

some things you need to be carefull of

I dont think PRomash handles the calculations as well as it could, i tend to add 5% to the final IBU that it gives me, especially for POR , i think this is because Promash does not take into account the Cohumalone/Adhumalone levis, and as for as im concerned these come into play more with mash hopping.

you also neet to account for the fact ( as Doc says) the flavor and aroma compounds are not going to be boiled of early as they would be when you just add the hops into the boil, as they have been stablizes in the mash

Thanks Oz. I have been FWHopping my beers for awhile now & have been happy with the results. But I'm yet to try with POR.

[Dr Scott]

The idea here in mash hopping, (from Fix's book) is that the aroma and flavor compounds will have a chance to dissolve in the wort/mash at the lower temp. At the lower temp the compounds can change into a more stable form that remains in the beer through the boil. Thus the advantage of mash hopping. At boiling temps most of these compound volitilize off. That's why they are added at the end of the boil or flame out.

Doc what is the title of the book, you have sparked my interest. Is it, An Analysis of Brewing Techniques

Fix's book is "principles of brewing science" It's not an easy read (kind of like a Biochem text) so I don't suggest it for most people. If you're a science geek then by all means go for it. I was looking it over and he deals w/ First Wort hopping (similar to Mash hopping) but it couldn't find the info on mash hopping that I remember reading. I'm looking over my other book to see if that info came from another source.

[Homegrown Hops]

I'm looking over my other book to see if that info came from another source.

Doc, why all the secrecy of your reading sources? I am absolutely a science geek and have been planning on expanding my library to include some Fermentation Science titles. Any titles and author relating to the subject would be appreciated.

Cheers,
HH

[Dr Scott]

I'm looking over my other book to see if that info came from another source.

Doc, why all the secrecy of your reading sources? I am absolutely a science geek and have been planning on expanding my library to include some Fermentation Science titles. Any titles and author relating to the subject would be appreciated.

Cheers,
HH

No secrets,

That should read books, not book, BTW. And I read everything I can get my hands on.

My big read right now is Mosher's book, "Radical Brewing" Brew chem 101 is OK, but if you're looking for some "hardcore" stuff, it over-simplifies things a bit. You're better off w/ Fix's book. Ray Daniel's book is a great source too.

[Homegrown Hops]

Thanks Doc, I almost bought the Mosher book about 6 months ago but picked up Beer Captured instead. I really wish that I had gotten the Radical Brewing instead. I will pick up the Fix book and Mosher, I like that neither book is too pricey.

HH

[Stone]

would you calculate IBU's for Mash hopping the same way you do for FWHs. I've used the FWH technique several times (still unsure about it) and I usually calculate the IBU's as if I was adding the hops at 20 minutes. Is this correct? I'm interested in trying the Mash hopping techniaue now... I see a IPA in my future.

Stone