Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
1 A Crash Course in Brewing
2 Brewing Preparations
3 Malt Extract and Beer Kits
4 Water for Extract Brewing
5 Hops
6 Yeast
7 Boiling and Cooling
8 Fermentation
9 Fermenting Your First Beer
10 What is Different for Brewing Lager Beer?
11 Priming and Bottling
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 7 - Boiling and Cooling

7.3 Hop Additions

First Hop addition

Once the Hot break has occurred, add the bittering hops. Stir them in so that they are all wetted. Be careful that the wort doesn't boil over when you add them. These should be boiled for about an hour to extract the alpha acids for bittering. See Chapter 5- Hops, for details on how the hop additions affect the beer's flavor.

By the way, have you re-hydrated your yeast yet?

Second/Third Hop Addition

Continue the rolling boil for the remainder of the hour. Stir occasionally to prevent scorching. There will probably be a change in color and aroma and there will be clumps of stuff floating in the wort. This is not a concern, its the hot break material i.e. coagulated/precipitated protein. Add half the finishing hops at 30 minutes before the end of the boil, and the last half during the last fifteen minutes. These late additions allow less time for the volatile oils to boil away, increasing hop flavor and aroma. If you want to, add a little more during the last five minutes if still more hop aroma is desired. Refer to Chapter 5 for more hop information.

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Boiling and Cooling
7.0
First Recipe
7.1
Beginning the Boil
7.2
The "Hot Break"
7.3
Hop Additions
7.4
Cooling the Wort
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer