Labels:text | font | black and white | document | paper | number OCR: FLAVOR PROFILE COMMERCIAL BRAND STYLE O.G. IBU'S Pala Ale Styla [Amarican) EST Henry Weinhardt's Ale American Light Ale 1.045 15 Sierra Nevada Pale Ale American Pale Ale 1.05S 37 Anchor Steam Beer American Steam Beer 1.05D 39.5 2 intensity Pilsner Urquell Bohemian Pilancr 1.049 40 Dos Equis Mexican Amber Lager 1.042 20 Guinness Stout Irisk Dry Stout 1.050 45 aromaidry hop flavoring hops bittoring hops Paulaner Salvator German Bock 1.070 30 Bu:lweiser American lager 1.049 12 Book Style Lagar Another question often asked is "of the total bitter- ing units, what ratio should be Bittering, Flavoring and Aromatic?" Yet another unanswerable question. It depends on the beer style, and on your personal taste! intensity For the Pale ale we formulated earlier, a good deal of the bitterness came from the flavoring hopa, 9 IBU's out of 37 total. That's 248. It helps to think of beer promakl.y hop bittaring hops horizontally, and I don't mean stretched out on your La-Z-boy recliner, I mean the flavor profile. See Diagram, melt flavor/aromas Once you get the correct balance of bitterness and sweetness for the style you are making, you need to decide where to bring the malt forward, and where to accent the hopn. Nalt is ever present, it is just a matter of exposing it. Think of hops as clothing on a body of malt. Whereas the pale als might look like a 19th century bather, showing only hints of skin on the aly, ; the bock would be more "Rio De Janeiro," sporting only a mun visar and sandals, As a general rule, use no more than 70% to 100t of the total IAU's for bittering, 0 to 25% for flavoring and 0 to 15% for aromatic. The difference in utilization between hop flowere (whole hope ;, and pellets is algo worth ncting. Because pelletized hops are circulated about so thoroughly in the boil, they actually give up 10% to 15t more bitterness than bagged leaf hops. I may bagged, because if you don't une a hop bag, [and remove the whole bops from the wort by other means, such as a hop back} the difference in bitterness may be only marginal. In general, however, because of the difficulties in storing whole hops in a cool, air and light free environment (volatile oils evaporate under warner conditions, and air and light can make hops go stale) pelletized hops are becoming the hope of choice. Compressed whole hop plugs may be the exception. They are vacuum sealed in foil pouches, and seem to retain an incredible amount of aromatics. We have beer experimenting with them, and the initial results have been tasty indeed! Ore other minor variable in producing hop bitterness is the mineral content of your brewing water. From the chart, you'll notice that Pilsner Urquell seems extraordinarily highly hopped for a 1.049 O.G. yet malty tasting lager beer. The anewer is in the water. The water at Pilz, Czechoslovakia is nearly as pure as distilled water (5ppm Cl , 5ppm 50, ]. With less than 10ppm of Cloride (Cl ) and Sulphate (SO, }, hop extraction is minimized. This is desirable in most lagers, but ales can have 10 times this amount. An ale with similar IBU'S but a higher mineral content, Sierra Nevada for example, tastes easily 10 /BU's hoppler. Keep in mind that these are jus! numbers. This sheet is only a reference. If your beer is good, don't go messing it up by looking for problems that you don't have. Too much information can be as bad as too little if you don't take it for what it is - a bunch of numbers. Happy brewing! Questions? Call for advice at (415)459-2520 from 10:30 to 6:00 California lime.
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