Labels:text | newspaper | black and white OCR: aroma. Although they provide aroma, Add the Vienna Gold and 1 lb. of Dry NEWSLETTER hops added at the end of the boil provide American Light at the start of the 1 bour By William Moore only a slight bitterness, as their alpha boil. After 30 minutes, add the 112 oz acids are not in contact with heat long of Saaz hops and let boil for 30 more enough to effect a substantial conver- minutes (there are no hops added at the Adding Hops sion to bitterness-producing acids. start of the boil). Like a cook adding spices to a simmer- Accordingly, for a beer with a clean bit- At the end of the boil, put the 1i4 oz. of ing sauce, the brewer carefully mea- terness and light finish, add more hops sures hops into boiling wort. Like spices towards the beginning of the boil to Cascade pellets in a muslin bag and tic bring out their bitterness, while a beer to secure (leave it loose like a sock to in a sauce, longer cooking times mean a allow room for the pellet hops to expand stronger flavor and less aroma. A boil with an aromatic hop character requires as they get well. Place the completed being more brutal than a simmer. a hop additions later in the boil lo accen- hop bag in the brewing kettle just when brewer must, to a greater degree than tuate the hop flavor and aroma. the cook, be mindful of the ellects of you turn off the heat. Cool and transfer boiling on hops. as the heat of boiling, to a primary fermenter, placing the hop bag in the fermenter. It will initially while adding hop bitterness to beer, can At right is an ale recipe that emphasizes a strong Saaz and Cascade hop charac- sink, and then slowly rise as fermenta- evaporate the subtle hop flavor and ter, by adding hops later in the boil and tion-produced C02 gas becomes trapped prized aroma. after the boil. Due to the late additions in the bag. Hops are complex, containing many or- of its favoring Saaz and aromatic Cas- cade hops, this ale has a full hop flavor After 7 days of ferment, transfer the ganic compounds, but the two most im- and aroms, although its sharp hop bitter- beer to a secondary fermenter (a prim- portant are the acids (alpha and beta ness is purposely less developed, to give ing tank with a Siphonless lid and airl- acid, with alpha acid dominant), which a smoother, more rounded hop accent. ock will do nicely) and throw away the provide bitterness and some flavor, and spent hop bag. Let sit for an additional the essential oil, which is largely respon- 7 days before checking the gravity with siblee for the aromatis character of hops. Of the acids, the alpha acid content is far a hydrometer and bottling, After 14 days of ferment, the final gravity should be more important than the largely insignif- 1.015 or lower. icant beta acid content, so we will sim- plify things and refer to alpha acids as the component in hops responsible for Hopland Ale hop bitterness and a part of hop flavor, 6 lbs, Vienna Gold 1 lb. Dry American Light Hop alpha acid is insoluble in beer, and 12 oz. Crushed Amber Crystal (steep before must be transformed by the hot tossing boil in a muslin bag) boil into iso x acids, which are responsi- It2 oz. Saaz hops (30 minutes) ble for perceived hop bitterness and 144 oz. Cascade hops (in muslin bag at end flavor, It takes 60 minutes of a vigorous of boil) rolling boil for the alpha acid content io hapis to become tully converted {this is I California Ale liquid yeast misleading, as only 30% of the alpha acid 412 oz. Cora Sugar for priming can be converted in the boil, no matter bow hot or vigorous; to iso-x-acids, which dissolve into the wort, producing Starting Gravity: 1.049, finishes st 1.015 or clean sharp bitterness and flavor. To in- less. crease the perceived flavor at the ex- pense of some iso-x-acids bitterness. Ideal fermentation. temperature: 63' 3. bops are added for 30 minutes instead of [deal aging temperature: 55' F. 60 minutes. This shorter boil period [deal serving temperature: 55" F. only converts atout 21% of the alpha acid to bitter iso-x-acids, but more of the elusive hop flavor and a trace of aroma Procedure: After the California Ale Yeast pack has swollen to at least 142" Serving Temperature Although beiling is essential for convert- thick, add 3 to 4 gallons of cold water to Like most ales (which include Porter and Stout). Hopland Ale has an ideal ing alpha acid to soluble hop flavor com- your brewing kettle and the 12 oz. of serving temperature of 55' F. As most pounds, it evaporates the essential oils crushed amber crystal malt (in a muslin which impart much of the aroma and bag) and steep like a big tea bag while refrigerators keep a temperature of 38' to 45' F ., this means you will have to let some hop flavor to the finished beer. the water heats to a boil. When the Called finishing hops or aromatic hops, water approaches a boll, remove the the ale warm up a bit before serving. amber crystal in the steeping bag and Pouring a cold ale into a glass and put- extra hops are added at the end of the boil, to impart their varietal flavor and discard, as boiling the grain would ex- ting it into the microwave on full power tract harsh tannin flavors. for 5 to 10 seconds works well. 36
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