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Mash Hopping Techniques

Mash Hopping Techniques. Mitch Harris 5/2011. Basic Principles. Hops added during Mashing impart: strong flavor some bitterness zero aroma “Donut” beers – samples taken prior to carbonation and dry hopping show n o aroma other than malt, but strong hop flavor.

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Mash Hopping Techniques

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  1. Mash Hopping Techniques Mitch Harris 5/2011

  2. Basic Principles • Hops added during Mashing impart: • strong flavor • some bitterness • zero aroma • “Donut” beers – samples taken prior to carbonation and dry hopping show no aroma other than malt, but strong hop flavor.

  3. Bittering Contribution • How much bittering? • Web resources indicated that mash hopping would yield about 25% of the hop’s potential (25% utilization for a typical mash hopping) • Brewmate indicates 16% for a 60-minute mash • Test results by comparison to non-mash-hopped beers indicate the 25% is closer to reality.

  4. Ways to Mash-hop • Mix with grains – provides complete mixing, no hassle. Hops are under-utilized, so used mostly for flavor. • Add in hop sack – can re-use hops in boil, need to mash fairly wet and/or batch sparge while working the hop sack to make sure the wort works with the hops. • Can be just during mash, or also during protein rest

  5. Re-using Hops • Hops that are used in mash-hopping should be reduced in α potential to 75% of the original value. • Example: If 10 HBU are needed and you have ½ oz of 12% α Amarillo, ½ oz of 12% α Centennial and ½ oz of 10% Cascade in your hop-sack, then instead of 17 HBU, you will get about 13HBU from a long boil. This is also generally too high a level of bitterness for the beer, so my recipes usually throw out 1/2 to 2/3 of the hops used in the mash hop sack and boil for 60 min.

  6. Flavor contribution • The flavor contribution seems to be around double a 5-10 minute late addition flavoring for the same amount of hops. • No hops are needed as late additions. Dry hopping can fill in the aroma. Result: recipes that use about half the amount of hops in very hoppy beers, particularly when the bittering hops are either re-used mash hops, or re-used dry-hopping hops.

  7. Recipe #1 Mango Chutney Brown Ale • Grains: 4lb Munich II, 4lb Maris Otter, 1lb crystal 80L, ¼ lb chocolate • At mash: 1.5 oz centennial, mango chutney made from 3lb mangos, one serrano • The hops were reused for 25min in a 30 min boil • Fermented with 1272 • Dry hopped in keg with 1/2z centennial

  8. IPA (Maui Big Swell Clone) • 10 lb Maris Otter, 1lb Vienna caramel 20L • Mash hopped with ½ ea of cascade, citra, centennial, amarillo • Boil 30 min with 25 minute addition of the hop sack • Ferment with 1056 • Dry hopped with ½ oz each of cascade, centennial, amarillo

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