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The bitter truth about bitterness units

Determining the EBC bitterness units in beer is, in itself, very simple: the absorption value of the beer is simply multiplied by 50. The 50 is an empirical value which means that 5/7 of the bitterness comes from the iso-alpha acids, the remainder from other substances. This is often correct for beers in the range of 15-35 bitterness units, but unfortunately not always, because several factors can... read more

How to calculate a hop aroma addition

It’s not rocket science that hop aroma additions are usually done at the end of wort boiling (a few minutes before end of boil). To increase the aroma utilization, some brewers dose their aroma hops even after the boil, into the whirlpool. How to dry hop – that’s another big topic which won’t be discussed this time – we want to focus on calculations. The calculation for late hop dosages in the brewhouse... read more