1 / 18

Brew Day Presentation Calculating Hop Bitterness

This guide covers the essentials of measuring hop bitterness in homebrewing, focusing on Bittering Units (HBUs) and International Bitterness Units (IBUs). Learn how to calculate hop utilization and estimate bitterness using various formulas, including the Rager, Daniels, Garetz, and Tinseth methods. Understand the factors affecting hop utilization, such as brew kettle conditions and hop types. Whether you're a novice or an experienced brewmaster, this resource will enhance your brewing precision and outcomes.

elijah-donovan
Télécharger la présentation

Brew Day Presentation Calculating Hop Bitterness

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Brew Day PresentationCalculating Hop Bitterness

  2. Measuring Hop Bitterness • Homebrew Bittering Units (HBUs)HBUs= Hop Wt. in (ounces)*Alpha Acid PercentFor example, if you use 2.5 ounces of Cascade Hops with an alpha acid of 6.5% then the HBUs= 2.5*6.5 = 16.25 homebrew units

  3. Measuring Hop Bitterness • International Bittering Units (IBUs)IBUs = Milligrams of iso-alpha acids in each liter of beerProfessionally, IBUs are measured with a spectrophotometer

  4. Hop Utilization • The efficiency of the alpha acid bittering process is called the hop utilization. Basically, the hop utilization is the amount of iso-alpha acids in the finished beer relative to the alpha acids added during the brewing processAlpha Acid Utilization = IBUs Alpha Acids Added in mg per liter orIBUs = Alpha Acid Utilization*Alpha Acids Added(mg/l)

  5. Hop Utilization Factors • amount of hops added to the brew kettle • The length of the boil • Gravity of the wort during boiling • Hop rate i.e. alpha acids per liter of wort • Type of hop, i.e. whole or pellets • Filtering or using a hop bag • Boil Temperature (altitude where you brew)

  6. Estimating IBUs • Four methods to estimate IBUs • Jackie RagerCalulating Hop Bitterness in Beer, Zymurgy Special 1990 (vol. 13, no. 4) • Mark GaretzUsing Hops, The Complete Guide to Hops for the Craft Brewer, Hop Tech 1994 • Ray DanielsDesigning Great Beers, Brewers Publications 1996 • Glen Tinsethwww.realbeer.com/hops

  7. Estimating IBUsRager Formula • The Rager Formula for estimating IBUs: IBU = %U * Woz * %A * 7462 Vgal * (1 + GA) Where GA = (GB – 1.050)/.2

  8. Rager Formula Variables GB = Gravity of boiling wort at end of boil GA = Gravity adjustment Woz = Hop weight in ounces Vgal = Volume of beer fermented in gallons %U = Boil utilization percent %A = Hop alpha acid percent

  9. Example 1 • Estimate the IBUs if you boil 1.5 ounces of Willamette hops for 45 minutes. The hops have an alpha acid of 6.5% and they are whole hops. Also, the hops are boiled in 3 gallons of wort and you plan to add 2 gallons of water after the boil to make 5 gallons of beer with an OG of 1.040. Use the following formulas:(a) Rager(b) Daniels(c) Garetz(d) Tinseth

  10. Example 1 (a) – Solution • Determine the gravity of the boiling wort GB = (OG-1)*(Ferment Vol)/(Boil Vol) + 1 = (1.040 -1)*5/3 +1 = 1.066666667 • Determine gravity adjustment GA = (GB – 1.050)/.2 = (1.066666667 – 1.050)/.2 = .083333333

  11. Example 1(a) – Solution con’t • Determine the IBUs IBUs = .269 * 1.5 * .065 * 7462 5 * (1 + .08333333) = 36.13

  12. Estimating IBUsDaniels Formula • The formula from Ray Daniels to estimate IBUs is similar to Rager except for the conversion factor and the %U values: IBU = %U * Woz* %A * 7489 Vgal * (1 + GA) Where GA = (GB – 1.050)/.2

  13. Example 1 (b) – Solution • Determine the gravity of the boiling wort GB = (OG-1)*(Ferment Vol)/(Boil Vol) + 1 = (1.040 -1)*5/3 +1 = 1.066666667 • Determine gravity adjustment GA = (GB – 1.050)/.2 = (1.066666667 – 1.050)/.2 = .083333333

  14. Example 1 (b) – Solution con’t • Determine the IBUs IBUs = .22 * 1.5 * .065 * 7489 5 * (1 + .083333333) = 29.66

  15. Estimating IBUsGaretz Formula • Mark Garetz’s formula for estimating IBUs is also similar to Rager, except Garetz adds a temperature factor and a hopping rate factor and the %U values are different.The Garetz Formula for estimating IBUs:IBU = %U * Woz* %A * 7490 Vgal * (1 + GA) * TF * HF

  16. Estimating IBUsGaretz Formula Where GA = (GB – 1.050)/.2 TF = ((Elevation in feet/550)*0.02) + 1CF = (Ferment Vol)/(Boil Vol)HF = (CF*IBU/260) + 1

  17. Estimating IBUsTinseth Formula • Glenn Tinseth’s formula for calculating IBUs uses a Bigness factor and a Boil time factor to determine the overall utilization. Here is the formula:IBU = %U * Woz * %A * 7490 Vgal

  18. Estimating IBUsTinseth Formula Where %U represents total utilization and is defined as: %U= Bigness factor * Boil time factor Bigness factor = 1.65*.000125^(average wort boil gravity-1) Boil Time factor = 1 – e^(-.04*time in mins) 4.15

More Related