A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman
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1 Scaling Hops A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman
2 Outline Background Method Differences Lab Analysis Results Sensory Results Conclusions
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4 Background Columbus Brewing Company s Hop Odyssey Series Helped learn what effects hops and rate had on beers Learned can only put so much in the kettle and whirlpool Brewed several batches commercially and noticed process differences between home brewing and the commercial brewing. 30 BBL vs 10 gallon Hops never came through on homebrew version compared to commercial version. Started experimenting and adapted certain processes. Inspired many conversations and discussions (and beers). Why is there something different between your batch and mine?
5 Hop Utilization Hop utilization is the percentage of alpha acids that are isomerized and remains in the finished beer. The utilization of the bitter substances rarely exceeds 30% in commercial breweries and is often much lower. O.G., brew house equipment, etc. Estimate Bitterness for your beer. Well know for traditional hopping techniques Tinseth (
6 Commercial - Utilization Calculate IBUS from an in-house formula, its used as a baseline when creating new recipes. Know the number is not actual but know the results (in flavor). Repeatable Perception vs. Numbers IBUs have become more of a marketing tool when really it s an analytical tool. - Eric Bean 2014
7 Method Recipe Columbus Brewing Company s flagship IPA as base beer Brew 3 batches 3 Production 30BBL batches 3 15 gallon Homebrew Versions Change hopping schedule in each homebrew version Pitch same yeast at same pitching rates Ferment similar times and temperature Lab Analysis of all 6 batches Sensory Analysis of all 6 batches with taste panel
8 Columbus IPA (Base Recipe) 30 BBL (about gal HB Batches) OG 14.5P (1.059) FG 2.8P (1.011) SRM 8 IBUs 55 (Estimate- More to come) 90 minute boil ABV 6.3%
9 Columbus IPA- Hombrew (5 Gal) 9.5 Lbs Superior Pilsner 2.0 Lbs Vienna 0.5 Lbs C45 90 Min: Columbus 0.5 Oz IBUs 45 Min: Centennial 0.18 Oz- 6.2 IBUs 15 Min: Citra 0.41 Oz IBUs Whirlpool: Simcoe 0.44 Oz- 4.6 IBUs Whirlpool: Amarillo 0.44 Oz 3.25 IBUs Dry Hop - Simcoe 4.8 Oz 0 IBUs Dry Hop - Amarillo 4.8 Oz 0 IBUs
10 Hop IBU Estimation 30 BBL Commercial Hops Add Time CBC Est Tinseth Rager BeerSmith Columbus Centennial Select Citra Simcoe Whirlpool Amarillo Whirlpool Simcoe Dry Amarillo Dry Total
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12 Homebrew Batches Pull 19 gallons wort from Boil Boil 19 gallons for 15 Knockout #1 Hop Addition (Minutes) #2 Hop Addition (Minutes) #3 Hop Addition (Minutes) Columbus Centennial Select Citra Simcoe Amarillo Simcoe Dry Dry Dry Amarillo Dry Dry Dry
13 Hop Additions By IBU (15 Gallon) Target IBU Batch #1 Batch #2 Batch #3 Time Oz. IBUs Time Oz. IBUs Time Oz. IBUs Columbus Centennial Select Citra Simcoe Amarillo Total
14 Differences Kettle Geometry (in a perfect world) Commercial Sheer Volume Lots of oils! More contact heating surface area Also better thermal mass Boil-off Volume 30BBL Steam Boiler Heat applied from bottom and sides Boil loss 31/33BBL gallons (5%) Older brewhouse Battle between yield and quality 15 gal Direct Heat applied only at bottom Boil loss 4.25 Gallons (15%) More carmelization of the wort and darker SRM into the fermenter
15 Differences
16 Differences Whirlpool Vs Steep 30 BBL 30 minutes to transfer 30BBL wort to Whirlpool (less trub in whirlpool) Hops 10 minute whirlpool and start transferring to ferment from top 60 minutes to transfer from Whirlpool thru heat exchanger to Fermenter Hops still in contact with some wort during this time Temperature remains relatively constant during this time 212F to 200F at Whirlpool 15 Gal 0 time to transfer for 15 gal version (More trub) Stir Like Hell!!!!! Then rest 15 minutes to transfer from Whirlpool thru heat exchanger to Fermenter Temperature drops from 212F to 187F during 30 min steep
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18 Lab Analysis Thanks Rich Michaels of F.X. Matt Brewing for providing lab analysis for this talk
19 BU Results Batch IBU C C C HB HB2 --- HB3 61.5
20 Sensory Analysis
21 Sensory Overall Bitterness level was perceived similar in all beers Commercial beers were perceived to have a cleaner fermentation character Hop aromatics and flavors in HB3 were most similar to the commercial versions HB3 was much fresher 2 mos. HB1 had similar bitterness, but perceived with less hop character in aroma and flavor. HB2 was more similar to HB3, but not as intense.
22 C1 Hop Aroma Series1 Series2 Series3 Aroma Overall Hop Intensity Onion/Garlic Woodsy Cheesy Woody Floral Grassy Fruity Herbal Spicy/Herbal Piney Citrus Overall Hop Intensity Onion/Garlic Woodsy Cheesy Woody HB1 Hop Aroma Series1 Series2 Series3 Floral Fruity Herbal Spicy/Herbal Piney Citrus Overall Hop Intensity Onion/Garlic Woodsy HB3 Hop Aroma Series1 Series2 Series3 Floral Fruity Spicy/Herbal Citrus Grassy Cheesy Piney Woody Herbal Grassy
23 C1 Hop Flavor Taster 1 Taster 2 Taster 3 Overall Hop Intensity Onion/Garlic Woodsy Cheesy Woody Floral Grassy Fruity Herbal Spicy/Herbal Piney Citrus Overall Hop Intensity Onion/Garlic Woodsy Cheesy Woody Flavor HB1 Hop Flavor Taster 1 Taster 2 Taster 3 Floral Fruity Herbal Spicy/Herbal Piney Citrus Overall Hop Intensity Onion/Garlic Woodsy HB3 Hop Flavor Taster 1 Taster 2 Taster 3 Floral Fruity Spicy/Herbal Citrus Grassy Cheesy Piney Woody Herbal Grassy
24 Conclusions Bitterness scales in a more predictive manner than does hop flavor or aroma. Formulas under predict BU s but are fairly consistent. Can get significant bitterness from late addition hops. Preliminary results suggest that greater hop mass contributes more hop aromas and flavors. But excessive amounts are not needed The best method to understand hop utilization is to brew using your system and be consistent with how you estimate bitterness. Adjust based on your results Be Consistent
25 Thanks for coming! Questions?
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OPTIMIZING HOP QUALITY Zac German Technical Manager zac.german@ychhops.com 1. Plant population and community ecology. 2. Winemaking, production and quality systems. 3. Hops, laboratory analysis for Alpha
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dion@thebeerfarm.ca Edit this form 11 responses View all responses Summary What is the name of your brewery or brewpub? Beacon Brewing Co. Nelson BC brewbeacon@gmail.com 250-352-0094 Firehall Brewery Red
SOUR WORTING. Rick Seibt 1/4/2016
SOUR WORTING Rick Seibt 1/4/2016 Definition Creating sour wort by innoculating wort with souring bacteria, prior to standard beer production (boiling & fermentation). More commonly known as Kettle Souring.
Genius simple solution to the trub pile. UKBrewer
The TrübTrapper is a beer homebrewing boil kettle filtration system designed to capture the trub in your boil kettle, and keep this unwanted material out of your fermenter, and your beer. It s incredibly