Difference between revisions of "Hop utilization"

Hop Utilization refers to the amount of alpha acids that are isomerized during the boil.

Bitterness and Flavour

The longer the hops are in the boil, the more the volatile flavor and aroma compounds become lost to evaporation. However, the longer the hops are in the boil, the more bitterness that is extracted. As you get further through the boil, the hop additions become more flavour and aroma additions rather than bittering.

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