It is usually hard to both brew and dry hop with the same hops, however, due to the very short 1-2 day shelf life of the hops itself. Wet hops can be used anywhere in the brewing process, including as a boil addition, whirlpool addition or for dry hopping. ![]() A good starting point is somewhere in the range of 6-8 – so you might use 6-8 times as much wet hops by weight to achieve the same bitterness as the equivalent dried hop weight. Most brewers use a rule of thumb, often derived from experience, to determine how much wet hops to substitute for an equivalent weight in dry hops. So one ounce of wet hops is nowhere near the same as an ounce of dry hops. This means that targeting a bitterness level for your hops might mean picking a range of IBUs rather than a single number.įurther complicating hop yield calculations is the fact that wet hops are mostly water by weight. The brewer is left to guess, based on the variety, what this season’s alpha content might be for a given wet hop. There is always an element of mystery when wet hopping. For this reason many brewers avoid using wet hops on very highly hopped beers like IPAs, while others embrace the green flavors as part of a fresh hopped beer.Ĭommercial and home grown hops also don’t come with a hop analysis data sheet. However, the risk in 100% wet hopped beers is that these flavors can be overdone and spoil the profile for the beer. Chlorophyl and “green” flavors if used properly give the distinctive fresh hop flavor to the beer. Wet hops have a larger concentration of fresh plant material, which can result in more vegetal and even tobacco flavors. Hops reach peak flavor for harvesting for only a few days, and since the hops need to be used immediately you’ll need to schedule around the harvest. Your brewing schedule will be dictated by the hop harvest. For home brewers, growing and harvesting your own wet hops is usually the best option. Some small breweries such as Sierra Nevada brew wet hopped beers, but they have the hops shipped overnight as soon as they are harvested in containers designed to provide proper ventilation for the hops. ![]() It is difficult to get wet hops from hop growers unless you can make special arrangements. It is best if you can use them 24-48 hours after harvesting. Wet hops will spoil quickly so they should be used immediately after harvest. Wet hops contain 75-80% water by weight – enough to drip water if you squeeze them hard enough. These hops are called “wet hops” or fresh hops. However there is an alternative – using the hops right off the bine while they are still fresh. All of the hops you buy from your local brew store are dried – typically down to a moisture level of 8-10%. When you harvest your hop cones you typically will dry them right after harvesting to preserve them. Some time ago I wrote an article on the growing hops in the garden. These can be used for home brewing beer, but you need to make some adjustments to your recipe and expectations when using wet hops. The model for whirlpool addition IBU calculations is improved, though still dubious IMHO.Follow hops are hops that are freshly harvested and have not yet been dried or processed. There is also a 'hop' addition labeled 'whirlpool pause' which can be added and set for the entire length of the whirlpool so that delayed and staggered additions will by properly expressed on the brew day sheet and the timer. Quote from: oginme on June 16, 2018, 03:15:43 pm The whirlpool hop additions and bitterness calculations are much better with a setting to set the temperature of whirlpool addition. I'm sure that I've missed some of the other minor alterations, but these are the big ones that are visible. Volumes are now given for LME and other liquid additions.īetter cloud support and recipe cloud search from within the program. Yeast starter tab now supports 2-step yeast starters. There is still an issue with directly adding acids/acidulated malt/minerals & salts directly into the recipe not being accounted for in the water profile tab. Ditto with acid/acidulated malt additions. ![]() Support for water mineral/salt additions are moved into the recipe and respond much better in the mash pH estimation. The model for whirlpool addition IBU calculations is improved, though still dubious IMHO. The whirlpool hop additions and bitterness calculations are much better with a setting to set the temperature of whirlpool addition.
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