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HOP % question

 
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sandovalch



Joined: 29 Jul 2015
Posts: 41
Location: Guatemala

Working on: Irish Red Ale, American Amber Ale


PostLink    Posted: Fri Feb 05, 2016 6:27 pm    Post subject: HOP % question Reply with quote


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I see that in your recipes, you mention de hop %.
For example the German Pils, Tettnanger 4%. When I purchased the Tettnanger, it comes with a 1.7%.

Do we have to adjust accordingly?
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kal
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Joined: 12 Dec 2010
Posts: 10739
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Fri Feb 05, 2016 7:30 pm    Post subject: Reply with quote

The % you talk about is AA% which is a measure of bitterness. The higher the %, the more bitterness you get out of a hop. The longer you boil, the more you get too.

So yes, you need to adjust, within reason. Here's what I do:

If the hop is boiled for more than 20 minutes, I adjust the amount. For example, if a recipe calls for 1 oz of 4 AA% hop to be boiled for 60 mins and yours is only 2 AA%, then you need to use twice as much hops.

If the hop is boiled for less than 20 minutes (including dry hopping), I don't adjust the amount. This is because these hops are more about flavour and aroma so the AA% isn't as important.

The 20 minute mark is only a guideline. You may choose to adjust all the way down to 10 or even 5 minutes if you like but I don't think it's worth it.

In your case you're boiling Tettnanger hops for 60 mins so you'd definitely have to adjust for the 1.7 -> 4 AA% difference. 1.7% is pretty low which is unfortunate because you'll need to use 2.3 times as much which would be nearly 12 oz (in a 12 gallon post boil batch) instead of 5 oz. That's a lot of vegetal matter for a beer that isn't an American hop bomb. Wink

You may want to consider a different German noble hop with higher AA% or different supplier to get higher AA% Tetts.

Kal

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sandovalch



Joined: 29 Jul 2015
Posts: 41
Location: Guatemala

Working on: Irish Red Ale, American Amber Ale


PostLink    Posted: Fri Feb 05, 2016 8:13 pm    Post subject: Reply with quote

I understand, just what I tought. Why is there a difference in AA%, is it the region where they are produced, the humidity, earth, fertilization, etc?
So it is better so pay a bit more for a hop with high AA%
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kal
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Joined: 12 Dec 2010
Posts: 10739
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, Belgian IPA, Red IPA, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Wit, English Pub Ale, Electric Creamsicle


PostLink    Posted: Fri Feb 05, 2016 8:29 pm    Post subject: Reply with quote

sandovalch wrote:
I understand, just what I tought. Why is there a difference in AA%, is it the region where they are produced, the humidity, earth, fertilization, etc?

Why is there a difference in AA% between the same hop varieties? For some of the reasons you state probably and because they're living things which can vary, just like the same type of grapes can vary depending on the background.

Quote:
So it is better so pay a bit more for a hop with high AA%

Not necessarily. Depends entirely what you're going after. I've never seen anyone have different AA% hops of the same type the same year and charge more for one over the other.

Kal

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