The Ultimate Guide To Hops In Beer Brewing

Hops are added to beer to increase bitterness and add aroma. The amount of hops added to beer depends on the style of beer being brewed and the desired level of bitterness and aroma. A standard three-addition hopping schedule involves adding hops at three different stages of the brewing process: early in the boil, with 15 minutes left in the boil, and at the very end of the boil. However, there are other techniques for adding hops, such as dry hopping, first wort hopping, and continuous hopping. The amount of hops used can range from 0.75 ounces to 9 ounces or more, depending on the style of beer and the desired level of bitterness and aroma. For example, an American IPA typically uses between 1.5 to 2.5 ounces of hops for a 5-gallon batch, while a double IPA may use up to 5 ounces or more.

Hops quantities for different beer styles

The quantity of hops used in beer depends on the style of beer being brewed. Hops are the flowers of the female hop plant, also known by its scientific name Humulus lupulus. They are used as a bittering, flavouring, and stability agent in beer, adding bitterness, floral, fruity, or citrus flavours and aromas.

American Barley Wine

For an American barley wine, hops such as California Cluster, Cascade (US), and Golding (US) are used.

American India Pale Ale

For an American India Pale Ale, hops such as Admiral, Delta, and Magnum (US) are used.

Imperial India Pale Ale

For an Imperial India Pale Ale, hops such as Admiral, Apollo, Bramling, and Chinook are used.

Russian Imperial Stout

For a Russian Imperial Stout, hops such as Hallertauer Taurus and Hüller Bitterer are used.

Extra Special Bitter

For an Extra Special Bitter, hops such as Blisk, Buket, Bobek, Calicross, and Canterbury Golding are used.

Extra Special English Ale

For an Extra Special English Ale, hops such as Hallertauer Northern Brewer, Herkules, and Spalter are used.

English Barley Wine

For an English barley wine, hops such as Northdown, Target, East Kent Golding, and Fuggle are used.

California Blonde Ale

For a California Blonde Ale, hops such as Calicross, East Kent Golding, Fuggle, and Fuggle (UK) are used.

Double India Pale Ale

For a Double India Pale Ale, hops such as Hersbrucker and Hersbrucker G are used.

Belgian India Pale Ale

For a Belgian India Pale Ale, hops such as Admiral, Fuggle (US), and Fuggle are used.

Triple India Pale Ale

For a Triple India Pale Ale, hops such as Hersbrucker G and Hersbrucker E are used.

Hop bitterness calculations

The bitterness of beer is measured in International Bitterness Units (IBUs). The IBU scale starts at zero for beers with no bitterness (usually fruit beers) and goes up to 120 for the most bitter hop-rich beers, such as Imperial IPAs and American Barley Wines.

IBUs can be calculated using the following formula:

> IBUs = U% * (ALPHA% * W_OZ * 0.7489) / (V_Gal)

Where:

• U% is the hop utilisation percentage, which varies depending on equipment used, brewing methods, boil time, boil size, and boil gravity
• ALPHA% is the percentage of alpha acid in the hops
• W_OZ is the weight of the hops in ounces
• V_GAL is the volume of the hops in gallons

This formula provides a more accurate estimate of bitterness than the Home Bitterness Unit (HBU) formula, which simply multiplies the number of ounces of hops by the alpha acid content. However, it is still just an estimate, and actual IBU content can only be determined in a laboratory.

There are also several online calculators available that can help you determine the bitterness of your beer, such as those provided by Brewer's Friend, Hopsteiner, ProBrewer, and MoreBeer. These calculators take into account various factors, including batch size, original gravity, type of hops, boil time, and more.

Hopping schedules

Early Boil Hops (45-90 minutes)

Early boil hops are added to provide bitterness to the beer, as the long boil will vaporize most of the hop oils. This addition is important for IPAs that aim for a balance between bitterness and malty sweetness. High alpha acid hops are typically preferred for this stage to keep vegetal matter down while achieving the desired level of bitterness.

Mid-Boil Hops (15-45 minutes)

Mid-boil hops were traditionally called "flavour hops" as they contribute less volatile hop oils and some bittering components. However, this addition has fallen out of favour in modern IPA recipes as it can add significant bitterness. The "hop bursting" technique involves replacing early boil hops with a larger dose of hops added for bitterness and flavour in the 20-30 minute range.

Late-Boil Hops (0-15 minutes)

This stage is traditionally called the "aroma hop" addition, where hops with more aromatic qualities are used. With the rise of post-boil hop steeping, many late-boil hops have been shifted to the end of the boil or even after the wort has cooled. These additions have also increased in quantity, with modern IPAs often using 2-4 oz (57-113 g) of hops per 5 gallons (19 L) of beer.

Hopstand/Whirlpool Hops

The hopstand or whirlpool technique involves adding hops to the kettle at flame-out or after the wort has been slightly chilled. The hops are then allowed to stand for 10-45 minutes before chilling. This technique intensifies both the flavour and aroma of the hops. To minimize bitterness, it is recommended to chill the wort to below 170°F (76°C) before adding the hops.

Dry Hops

Dry hopping is the addition of hops after the first vigorous part of fermentation, shortly before packaging. Dry hopping can be done anywhere from a few days to seven to ten days. The amount of hops used varies depending on the recipe, typically falling between 2 and 8 ounces. Dry hopping is known to significantly enhance the hop aroma of the beer.

Hop types

Hops are the flowers of the hop plant, Humulus lupulus, and are one of the most important ingredients in beer. They are used to add bitterness, aroma, and flavour to the beer. There are three types of hops used for brewing: bitter hops, aroma hops, and flavour hops.

Bitter Hops

Bitter hops are added early in the boil and are responsible for adding bitterness to the beer. They have a high alpha acid content, which contributes to the bitter taste. Examples of bitter hops include:

• Magnum
• Nugget
• Columbus
• Chinook
• Apollo
• Bravo

Aroma Hops

Aroma hops are added during the middle or late stages of the boil and contribute to the aroma and flavour of the beer. They have a lower alpha acid content and a higher concentration of aromatic oils. Examples of aroma hops include:

• Amarillo
• Cascade
• Citra
• Mosaic
• Galaxy
• Simcoe

Flavour Hops

Flavour hops are added at the end of the boil or during the whirlpool stage. They contribute to the overall flavour profile of the beer, adding notes of spice, citrus, or herbs. Examples of flavour hops include:

• Ahtanum
• Centennial
• Wakatu
• Willamette
• Fuggle
• Saaz

Hop cultivation

The first documented hop cultivation was in 736 in the Hallertau region of present-day Germany. Hop plants are herbaceous perennials that produce annual vines from an overwintering rootstock. They are dioecious, meaning they have separate male and female plants, with only the females producing the cone-shaped "hops" used in brewing. The male plant serves as a pollinator but is not essential for the female plants to produce hop cones.

Hop plants require specific climatic and soil conditions for optimal growth. They need a minimum of 120 frost-free days for flowering, along with direct sunlight and long day lengths (15 hours or more). As a result, hop production is limited to latitudes between 35 and 55 degrees. The plants prefer moist, temperate climates and well-drained, sandy loam soil with a pH of 6 to 7.0.

When cultivating hops, it is important to select an appropriate location that receives ample sunlight. The plants should be spaced about 3 feet (1 meter) apart, with different cultivars maintained at least 6 feet (2 meters) from each other. Bury each rhizome horizontally about 6-12 inches (15-30 cm) deep. Nurture the growing plants with frequent light waterings, ensuring the roots establish themselves without causing the rhizomes to rot.

Hops typically grow vertically and require support structures such as sturdy twine or sophisticated trellis systems. The plants can grow up to a foot (30 cm) per day during the summer, reaching a height of 15-25 feet. As the vines grow, it is important to train them to grow clockwise and prevent the side arms from tangling. Most cones are produced on the upper part of the plant.

Harvesting hops typically occurs by late August or early September when the cones lighten in colour, dry out, and feel papery. After harvesting, the hops are dried in an oast house to reduce moisture content. They are then compressed into bales and stored in vacuum-sealed bags in a freezer to preserve freshness. Well-stored hops can remain good for at least a year.

History of Hop Cultivation

While the first documented hop cultivation occurred in Germany, hop gardens were also mentioned in the will of Pepin the Short, the father of Charlemagne, in 768. He left these hop gardens to the Cloister of Saint-Denis.

In Britain, hopped beer was first imported from Holland around 1400, but hops faced condemnation as late as 1519 as a "wicked and pernicious weed". It was not until 1524 that hops were first grown in the southeast of England (Kent) by Dutch farmers.

Frequently asked questions