Author Topic: The factors of the dry hopping  (Read 305 times)

Offline REDIPA

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The factors of the dry hopping
« on: June 05, 2021, 02:26:54 AM »
The factors of the dry hopping

▲ Dry hopping temperature

Depending on the type of beer, dry hopping is performed at different temperatures. The dry casting temperature can be 1 ? C, 14 ? C, or 20 ? C. The flavor substances have different solubility at different temperatures. The higher the temperature, the higher the dissolution efficiency. So at each different temperature there will be different hop flavors, which is determined by the composition and temperature of the aroma substance.

▲ Dry hopping investment time
5-15 days are fine. The aroma obtained in less than 3 days is not enough, and more than two weeks will produce a noticeable grassy smell. In popular formulas abroad, the more common dry investment time is 5 or 9 days.

▲ Consumption of hops
The common formula is 1: 3 (20 liters of beer: 60 grams of hops) to 1: 5 (20 liters of beer: 100 grams of hops). Fragrances below 1: 3 are not obvious enough, and the upper limit need not be limited to 1: 5.

▲ Effect of alcohol
Alcohol content affects the solubility and extraction ability of flavor substances. High alcohol content can extract a richer aroma and faster.

▲ The effect of yeast
The presence of yeast can determine the aroma of the final beer. When hops are added during fermentation, the yeast converts these aromas or absorbs them. The carbon dioxide produced will even take away some of the aroma. After the yeast's complex material transformation, fruit and herbal aromas are produced. As long as yeast is present, the fragrance will change continuously.

▲ Equipment
To dry the beer according to the amount of beer, you can directly dry it into a Keg barrel or a fermenter. Of course, there are also special equipment for dry investment, such as Hopgun, Dry-Hopnik, Hoprocket, X-tractor.

Edited by Alisa