Factors affecting hop utilization

Oct 19, 2019
helen

7998
hop utilization

Factors affecting hop utilization

There are many factors that affect hop utilization. Boil intensity is one such factor. The longer and more intense the boil is, the more alpha-acids isomerization occurs. The pH of the wort also has an effect. The higher the wort pH, the greater the isomerization and solubility of humolone.

It is generally accepted that hop utilization is better in low-gravity wort than in high-gravity wort. This is why homebrewers are told to decrease the amount of hops in a recipe if they switch from boiling a concentrated wort to conducting a full-wort boil.

The amount of hot break present can also influence hop utilization. Hops are associated with proteins that precipitate during boiling. For this reason, some brewers wait until the hot break begins before adding their first charge of hops.

The form of hop used is yet another factor. Hop extracts produce the most bitterness, follow by pellet hops and whole-leaf hops.

High hopping rates reduce hop utilization. Adding more hops always increases hop bitterness, but — beyond a certain point — you get decreasing returns with greater hop additions.